Chocolate Covered Date Bars

Ingredients:

6 oz of pitted dates

2 Tablespoons Raw Coconut Butter

4 Tablespoons Unsweetened Organic Shredded Coconut

1 bar (100gm) of 100% Cacao Unsweetened Baker’s Chocolate (melted)

1 Tablespoon Raw Honey

1 Teaspoon Pure Vanilla Extract

Directions:

Combine dates, coconut butter and shredded coconut in a food processor. Place mixture in a glass dish (5”x7”) and spread evenly in the dish pressing it down.

Combine the chocolate, honey and vanilla and melt.

(To melt chocolate, place chocolate (honey and vanilla), in the top of a double boiler (glass bowl on top of a pot with some water) over hot, but not boiling, water. Stir occasionally, until it is smooth and melted).

Pour the chocolate mixture on top and sprinkle with raw cacao nibs and shredded coconut. Place in fridge. Remove from fridge and cut into pieces.

Frosting

Chocolate Frosting

Ingredients:

1 cup 100 % cacao unsweetened bakers chocolate (approximately1 bar)

1/2 cup coconut oil

1 tablespoon raw honey

1 tablespoon pure vanilla extract

pinch of sea salt

Directions:

Combine all ingredients in a bowl and melt. To melt chocolate and oil, place in the top of a double boiler over hot, but not boiling, water. Stir until melted. Place bowl in the refrigerator until it becomes thick. Whip with a hand mixer until the icing becomes thick and fluffy.

*Sprinkle shredded coconut, or cacao nibs on top of iced cupcakes.

Vanilla Frosting

Ingredients:

1/2 cup coconut oil, melted

1 tablespoon raw honey

1 teaspoon pure vanilla extract

pinch of salt

Directions:

Mix all ingredients into warm coconut oil. Place the bowl in the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. Take it out of the freezer right when it starts to get cloudy.

Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency.