Salted Chocolate Pecan 'Candy Bars'
Well, I wasn't planning to 'salt' these until I tasted one and it begged me for salt, and it was right! I know, I know...this seems like an odd time of year to post these. But you know what? There's really no bad time for something that's so quick and easy, tastes like heaven and is even good for us!
I got my hands on some amazingly delicious organic Meedjol dates straight from Coachella Valley (I happen to live just a bit over an hour's drive from there) just as I was having a sweet tooth craving!
Now, if you think you don't like dates, think again, because when you taste a really good date it makes all the difference. Take the skin off and it's caramel from a palm tree, yet loaded with nutrients! It's hard for me to call something so simple a recipe, but then what else would I call it?
12 dried, pitted dates
6 ounces dark chocolate (or you can use chocolate chips)
Pure monk fruit or stevia to taste (omit if using semi-sweet chocolate chips)
1 tablespoon butter or coconut oil
1/3 cup roughly chopped pecans, raw or soaked and toasted
1. Soak the dates in warm water for a few minutes until soft enough to peel off the skin. (My dogs love them so I don't have to toss them in the trash :) I also pitted the dates myself because these weren't pre-pitted (which I recommed if you're making a lot!)
2. Melt the chocolate and fat over a pan of simmering water.
3. Stir half of the chocolate into the pecans until the nuts are covered.
4. Dip the dates in the rest of the chocolate and turn upsidedown until the chocolate sets.
5. Turn over and fill with the chopped pecan/chocolate mixture and drizzle any remaining chocolate on top.
6. Sprinkle with sea salt.