Ingredients
Scale
- 3 cups semi-sweet chocolate chips (dark chocolate works too)
- 1 tablespoon coconut oil
- 10 large pitted Medjool dates (the softer, the better!)
- 1 tablespoon flaky Himalayan sea salt
Instructions
- Line a mini cupcake pan with cupcake liners and set aside.
- Prepare the date caramel by processing the dates in a high-speed food processor until smooth, adding water if needed.
- Using a 1/2 teaspoon, scoop out the date caramel and roll it into balls, making about 24. Wet your hands to make rolling easier. Set aside.
- Melt the chocolate and coconut oil in a microwave-safe bowl in 20-second intervals until smooth.
- Add 1 teaspoon of melted chocolate to the bottom of each muffin cup. Place a ball of date caramel on top and cover it with 1-1.5 teaspoons of melted chocolate.
- Sprinkle with Himalayan sea salt, then freeze for at least 30 minutes before serving.
Notes
- If your dates are not soft enough, add a teaspoon of water to the food processor.
- Feel free to use any type of chocolate you prefer.
- Store the date cups in the freezer for up to 3 months.