Ingredients

4 ounces Medjool dates, pitted and chopped

2 tbsp. water, plus more as needed

1 cup natural almond butter, at room temperature

1 tbsp. honey

1/4 tsp. fine sea salt

8 oz. bittersweet chocolate, chopped

1 tsp. flaked salt, for garnishing (optional)

Directions

Combine chopped dates and water in a small pan. Stir over low heat until dates turn into a thick paste (add a few more drops of water as needed); set aside.

In a small bowl, mix together almond butter, honey, and sea salt. Add date paste and stir well to combine; set aside.

Place chocolate in a small pan set over a slightly larger pan of lightly boiling water. Stir until chocolate is completely melted; set aside.

Line 2 mini-muffin tins with paper liners. Spoon a teaspoon of melted chocolate in the bottom of each liner. Form a teaspoon of almond butter mixture into a ball; repeat with remaining mixture. 

Set one ball into each chocolate liner, pressing on ball to flatten. Cover each ball with another teaspoon of melted chocolate and sprinkle lightly with flaked salt. 

Set pans in refrigerator for at least 15 minutes to set.

Makes 12-15 pieces.