• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

Prep the dates.

• Soak the pitted dates in water for 1-2 hours to get them soft.

Make the ghee-date paste.

• *Note: If you would like your filling pasty like caramel, use 12 dates + 1/2 cup of ghee. If you would like it chunky like cookie dough, use 15 dates + 1/3 cup of ghee. I recommend the cookie dough, but both are great! Both options are pictured above in the "Tips to make the best..." section.
• Melt the ghee.
• Add the melted ghee, dates, and sea salt to a blender. Blend until your preferred consistency. I like to leave chunks of dates in mine.
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
• Put the paste in a bowl and set it aside in the fridge to firm up.

Make the chocolate.

• Melt the ghee and chocolate in the same container on your stovetop on low heat, stirring consistently to prevent the chocolate from burning.
• As soon as the chocolate is melted, remove it from the heat.
• Add the raw honey (ASHLEYR for 10% off) to the ghee-chocolate mixture. Stir well (at least 30-60 seconds) to fully incorporate the honey.

Make the chocolate cups.

• If you have a cupcake baking pan, line it with the paper cupcake liners. If you're not using a cupcake baking pan, place the paper cupcake liners on a regular baking sheet.
• Pour the chocolate into the paper cupcake liners to cover the bottoms of the liners, or more if you prefer a thicker bottom layer. I try to use no more than 1/3-1/2 (in total) of the chocolate to create the first layer.
• Place the cupcake baking pan in the freezer for 5-7 minutes so the first layer can set.
• Once the first layer is set, remove the ghee-date paste from the fridge.
• Take the ghee-date paste and form the second layer of the chocolate cups. You can do this by rolling it into balls (like a Reese's peanut butter cup), flattening it into an even layer (like an oreo), or getting creative with it and trying something new!
• Once the second layer is formed, throw the chocolate cups back in the freezer for another 5 minutes or so to set.
• Once the second layer is set, pour the remaining chocolate over the tops. You can get creative here by fully covering the second layer (like a Reese's peanut butter cup), topping with coarse sea salt, doing a chocolate drizzle over the ghee-date paste instead of fully covering it, or leaving the ghee-date paste fully exposed (like a cookie dough top!). All of these options are pictured above in the "Tips to make the best..." section.
• Serve and enjoy! Makes 6-12 cups, depending on how you pour and create them. These are best kept in the freezer and enjoyed immediately or after thawing for a minute or two.