Salted (date) caramel chocs

• 8 medjool dates, soaked in warm water for 10+ minutes

• 3 tbsp cashew (or other nut butter)

• 1 tbsp coconut oil

• 1 tsp vanilla extract

• ¼ tsp salt

• 100 g dark choc, melted

Strain soaked (& pitted!) dates into whizzer with all other ingredients except choc.

Whiz until smooth

Freeze in parchment lined pan overnight

Melt choc over double boiler

Cut caramel into squares and dip in melted choc while still frozen then refresh to serve. Sprinkle extra salt on top