These to-die-for chocolates taste every bit as indulgent as their store-bought counterparts, but they're actually healthier thanks to the date filling.
- Prep time 30 minutes
- Total time 1 hour & 30 minutes
Ingredients
Method
Line baking sheet with parchment paper. (If dates are dry, place in large microwaveable bowl; cover with water and microwave on high until softened, 1 to 2 minutes. Drain and pat dry.)
In food processor, pulse dates with salt until mixture forms ball. Shape by 1 tbsp into balls; arrange on prepared pan. Press 2 pecan halves into each, flattening balls. Freeze until firm, about 30 minutes.
Meanwhile, in heatproof bowl set over saucepan of gently simmering water, melt chocolate chips until smooth. Remove from heat; whisk in coconut oil.
Using 2 forks, dip each candy in chocolate, letting excess drip back into bowl. Return candies to pan; sprinkle with Himalayan salt (if using). Refrigerate until set, about 30 minutes.
Test Kitchen Tip: Freeze these treats in a resealable plastic bag for up to one month. You don't even need to thaw them to savour their delicious flavour!
Makes about 25 candies.
Nutritional facts Per candy: about
- Fibre 3 g
- Sodium 93 mg
- Sugars 15 g
- Protein 1 g
- Calories 131
- Total fat 6 g
- Potassium 189 mg
- Cholesterol 1 mg
- Saturated fat 3 g
- Total carbohydrate 19 g
