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Sticky Date Chocolate

Take the sweetness of a Sticky Date Sauce and spoon it over dairy free chocolate to make this perfect treat.
Prep Time25 mins
Cook Time30 mins
Total Time1 hr
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Sticky Date Chocolate

    • 1/4 Cup Coconut Oil
    • 1 Tablespoon Maple Syrup
    • 1 teaspoon Vanilla Extract
    • 1/4 Cup Cocoa
    • Dash Salt
    • 3 or more Tablespoons of Sticky Date Sauce (recipe below)

    Sticky Date Sauce

    • 1/2 Cup Dates chopped
    • 1/4 Cup boiling water
    • Dash Bi-carb Soda
    • 2 1/2 Tablespoons Maple Syrup
    • 1 Cup Coconut Cream the thickened part from the top of a chilled can, divided into 2 1/2 Cups
    • 2 teaspoons Vanilla Extract
    • 1/4 to 1/2 teaspoon salt start with 1/4 and add to desried taste is reached

    Instructions

    INSTRUCTIONS

      Sticky Date Chocolate

      • Place the coconut oil in a small saucepan and melt over a very low heat.
      • Add the vanilla, maple syrup and salt and stir until combined.
      • Add the cocoa and stir until well combined.
      • Line a 20cm (8inch) square cake tin (or a baking tray of similar dimensions) and pour the chocolate into the tray, ensuring an even distribution.
      • Drop teaspoons of sticky date sauce over the chocolate and use a sharp knife to spread the sauce through the chocolate. Make sure some of the sauce remain in 'pools' to create gooey stretchy sticky datenessl. Add as much stickydate saucel as desired (but not too much that it looks like..well you know!)
      • Freeze for a minimum of 30 minutes. Break into pieces and serve. Keep the bark in the freezer between serves.

      Sticky Date Sauce

      • Place the dates into a small bowl and cover with boiling water and add the bicarb. Allow to sit and soften for at least 20 minutes.
      • Place the date mixture, maple syrup, vanilla extract and ½ cup of coconut cream in a blender and purée.
      • Pour the purée mixture into a small saucepan and, over a medium heat, stir until bubbling.
      • Reduce the heat to low and add the remaining ½ cup of coconut cream and cook, stirring occasionally for 7-10 minutes, or until slightly thickened.
      • Remove from the heat and stir in the salt and allow to sit for 5 minutes.
      • Allow the sauce to cool a bit before using in the bread.