🍬90g honey (no honey under 12 months – sub agave or maple syrup)
🍬60g coconut oil
🍬50g cocoa powder
🍬10 medjool dates
🍬Boiling water .
. 🍬🍬Make the date caramel by throwing all the dates into a food processor and whizzing up with a little boiling water to make a smooth paste, pop into a jar.
🍬🍬Melt the coconut oil then mix in the honey and the cocoa powder
🍬🍬Pour a little into the bottom of some moulds
🍬🍬Freeze for 15 mins
🍬🍬Add a ball of date paste to the top of the chocolate – leaving space round the side for the finishing layer of choc to meet
🍬🍬Freeze for a further 15 mins
🍬🍬Add a top layer of chocolate and freeze until ready to eat