CARAMEL PECAN CHOCOLATES

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Ingredients

• 15-25 pitted medjool dates (depends on size and consistency)

• 1 tsp. of vanilla extract

• 1 tbsp. of almond butter or cashew butter

• 30-40 pecan halves

• 225 g. of 70% bittersweet chocolate chips

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1. Add dates, vanilla extract and almond butter to a food processor. Pulse until combined and there are no more visible chunks of dates.

2. Roll 1 inch balls from the date mixture, place on a piece of parchment paper or non-stick mat. Flatten date balls into a disc.

3. Press 2-4 pecan pieces into each date disc.

4. Over a double boiler melt chocolate

5. Spoon melted chocolate over the top of the date/pecan combo

6. Once they are all covered with chocolate, place in freezer for 10-15 minutes to let chocolate harden

7. Take out of freezer and enjoy!

8. Keep in fridge for up to a week — if they last that long!