Dark Chocolate Covered Cashew Butter Dates
These ‘eggs’ are the perfect guilt- and cruelty-free treat for your Easter or Passover holiday, and will please both children and adults alike. Dipped dates can be placed in cupcake paper liners and boxed for the perfect spring gift. They are especially delicious when enjoyed with a morning cup of coffee or tea. Any leftover chocolate can be used to dip fruit on hand, such as bananas or strawberries.
- 16 Medjool dates
- 1/2 cup raw cashew butter
- 3/4 cup raw cacao butter
- 3/4 cup raw cacao powder
- 1/4 cup + 2 tbs. agave nectar
- Scrapings from 1 vanilla bean
- Pinch Himalayan or sea salt
Remove pits from dates and stuff insides with approximately 1/2 tbs cashew butter. Grate or chop cacao butter and place in a bowl in dehydrator at 105F until melted (alternatively, rest bowl with grated cacao butter on top of another bowl containing very hot water, stirring continuously until fully melted). In a blender or a large bowl, blend or wisk together the cacao butter, powder, agave and vanilla until smooth. Using a fork or a toothpick, dip stuffed dates into the chocolate mixture and place on a metal or wire rack until chocolate has hardened. Dates may be dipped more than once to achieve a thicker chocolate coating. Store dipped dates in an air-tight container in the refrigerator.