Mesquite can be a sneaky sneaky superfood. It can be used with some pitted dates to create a carmel sauce, which I used as the base in these little chocolates.
First, soak 10-12 small dates for a few hours, until soft and plump.
Blend in a food processor with 1-2 TBSP mesquite flour.
Sprinkle a little Real Salt in and make sure all combine well.
Spread into a thick square on parchment paper and freeze for a few hours to firm up a bit.
When somewhat firm, cut into small squares.
Melt a dark chocolate bar on the low heat setting on your stovetop.
Keep stirring with a fork until melted, careful not to burn.
Roll each (sticky) piece of "carmel" in the chocolate, and drop on a sheet of parchment paper.
You can then sprinkle with shredded coconut, nut mix, or your favorite dried fruit.
Freeze until firm and break off any drizzle that splattered while making and enjoy!
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