CHOCOLATES
INGREDIENTS
2oz Unsweetened Bakers Chocolate
3/4 Cup Cacao Butter
1/8 Cup Lakanto Monkfruit Sweetener
1 Cup Almond Butter
12oz Pitted Dates
1 tsp Vanilla Extract
DIRECTIONS
Chop up Chocolate and Cacao Butter into small pieces. Put them into a double boiler or heat proof bowl that can be used for melting over (not in) boiling water.
Bring water to boil then reduce heat, stirring frequently until melted.
Add all other ingredients into a blender or food processor.
Note: Make sure each of the Dates are pitted. Even if you buy them pitted, sometimes there is one or two that still has a pit in it. One pit broken up in the blender can ruin a whole batch.
Once the Chocolate and Cacao Butter are completely melted, pour it into the blender over the other ingredients and blend until well mixed and smooth.
Line a cookie sheet with wax paper and spoon out the mixture, forming individual round chocolates approx 1/4 inch thick.
Place pan in freezer for approx 45 minutes, then remove from wax paper and store in a freezer container or zipper bag.
These can be eaten straight out of the freezer but can be a little hard so, you may want to take out of the freezer about 10 minutes before to soften.