4 dates, soaked in hot water *do not use the water in the recipe
pinch of salt
Blend coconut ingredients roughly, but until they’re well combined. Pour mixture into loaf tin, press firmly, then freeze for 3+ hours or overnight until fully hardened.
Next, blend the cacao butter into flakes. Add remaining chocolate ingredients and stir in thermomix at 100 degrees for 3 minutes or until a chocolate consistency.
Pour into a container and refrigerate until coconut is ready to go. Reheat the chocolate by putting back into the thermomix bowl and blending into small pieces. Then, melt at 100 degrees for 3 minutes on stirring setting.
Cut the frozen/very cold coconut into peices (about 16 depending on the size you want). Using a fork, drop the coconut into the liquid chocolate, covering completely. Let the mixture drip off before placing onto a cool pan.
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