Keep It Caro

Steps:

— Prep the dates

Soak the pitted dates in water for 30 minutes to soften them.

— Make the ghee-date paste.

1. Melt the oil and add it to a blender or food processor along with the dates and sea salt.

2. Put the paste in a bowl and in the fridge.

— Make the chocolate.

1. Melt the chocolate and oil in a double boiler. Stir continuously to avoid burning the mix.

2. Once melted, remove from heat and add the honey. Stir to incorporate it fully.

— Make the chocolate cups.

1. Line a cupcake baking pan with paper cupcake liners.

2. Pour the chocolate into the paper cupcake liners to cover the bottoms of the liners.

3. Place the tray in the freezer and flash-freeze for 10 minutes to set the first layer. Remove the date paste from the fridge when the first layer is set.

4. Use the date paste to form the second layer of the chocolate cups.

5. Place the chocolate cups back in the freezer for another 5 minutes.

6. Pour the remaining chocolate over the tops once the second layer is set. Flash freeze again for 10 minutes, and enjoy!

7. The recipe makes 12 cups, and keeping it in the freezer is best.