Salted Chocolate (our Signature Flavor) Recipe
Made from 4 ingredients - Coconut Cream, Cocoa, Date, and Sea Salt.
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Ingredients
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Base & Sweetener
Chocolate & Flavor
Method
Base & Sweetener
- 1
Prep the dates
If your dates are dry or firm, soak them in 1/4 cup warm water for 10 minutes to soften, then drain, reserving the soaking liquid. If dates are soft, skip soaking.
- 2
Combine coconut cream and dates
Place the coconut cream and the pitted dates in a high‑speed blender or food processor. Add 1 to 2 tablespoons of the reserved soaking liquid (or plain water) only if needed to help the blades move. Blend on high until completely smooth and creamy, about 1–2 minutes, scraping down the sides once. The mixture should be pourable but thick.
Chocolate & Flavor
- 3
Add cocoa and salt
With the blender or processor running on low, add the cocoa powder and half of the sea salt (about 1/4 tsp). Increase speed and blend until the cocoa is fully incorporated and the mixture is uniformly dark and glossy, about 30–45 seconds. Taste and add the remaining salt a little at a time to reach the desired balance of sweet and salty.
- 4
Adjust texture and sweetness
If the mixture is too thick for your intended use (filling, spread, or scoopable dessert), add up to 1–2 tablespoons additional reserved water or coconut water, blending briefly after each addition. If you prefer a slightly sweeter result, add 1 more pitted date and blend until smooth.
- 5
Chill to set
Transfer the salted chocolate mixture to a shallow container or silicone molds. Smooth the top with a spatula. Cover and refrigerate at least 2 hours to firm up, or place in the freezer for 30–45 minutes for faster setting. Chilling also lets flavors meld and the salt to become apparent.
- 6
Serve
Scoop or slice chilled salted chocolate. Optionally sprinkle a tiny pinch of flaky sea salt on top of each serving for a finishing touch. Store leftovers covered in the refrigerator for up to 5 days or in the freezer for up to 1 month.
