1 cup (175grams)medjool dates*, measured after pitting (about 10 large dates)
2tablespoonsnut or seed butter, cashew butter yields the most neutral taste, but almond, peanut, sunflower, or tahini all work well.
½teaspoonvanilla extract
¼ - ½teaspoonfine sea salt, add to taste. For a salted caramel flavor ½ teaspoon is good
around 8tablespoonsdairy-free milk , canned coconut milk gives the richest flavour
INSTRUCTIONS
Add the dates, nut butter, vanilla and salt to a blender or food processor. Blend until completely smooth, while gradually adding the milk to aid in the blending. Use a little as you can get away with because you need to keep it quite thick.
Melt the chocolate and coconut oil in a bowl over a pan of simmering water or very gently in a microwave.
Spoon some chocolate into each mold and spread it around and up the sides with the back of a teaspoon. Make sure it's not too thin as the egg 'shells' need to be pretty sturdy. Leave the remaining chocolate in it's bowl, sat on top of the simmering water to keep it melted.
Once lined with chocolate, place the mold on a baking sheet then put in the freezer to set. It will only take a couple of minutes.
Once set remove from the freezer and add a dollop of caramel to each chocolate shell and level off the top. A palette knife, the back of a long knife or a dough scraper is good for this.
Then spoon a thick layer of melted chocolate over the top, level it off and pop back in the freezer to set. Once set you can transfer to the fridge or keep them in the freezer.
NOTES
*The dates need to be soft and sticky and not really dry and tough. If they are really dry soak them in boiling water for 10 to 15 minutes before draining and using, and if you do not have a high-powered blender I would recommend doing this even if your dates are quite soft as it will make things easier for your blender.