Cheat Choc Caramels

There are some recipes that really don't qualify as recipes because they're so crazy-simple.  This is one of them.  But it's not stopping me because I really need to share the brilliance of these little gems with you.  One day I was thinking about the delightful little morsels that my friend Jessica once introduced me to:  medjool dates stuffed with marscapone and an almond.  They make a fantastic hors d'oeuvre.  I wondered what else I could stuff a date with that was dairy free, and my mind went to almond butter.  Now, I know from my Salted Caramel Chocolate Bar recipe that dates and almond butter make brilliant faux-caramel.  So, an idea was born.  Then my chocoholic foodie brain couldn't stop there, and I had to step it up a notch and coat them in chocolate (of course!).
   

     So, I share this with you for those moments when you just need a little something for a pick-me-up.  Something to tide you over the mid afternoon slump.  Something to sooth you through the evening  grumpy hour (or hours) with your kids.  Something to relax with over a cup of coffee (or Friendly Hot Chocolate) when you need some me-time.   You can ditch the chocolate and just eat the date stuffed with the almond butter and it's really good.  But trust me, take the time to dip them in chocolate and keep a batch in the freezer for those emergency moments when you need a little something that says 'you can do this...keep going'.  I think you'll thank me for it.   

Ingredients:

• 16 Medjool Dates (the large, soft variety)
• 100g (3.5 oz) dark chocolate (at least 70% cocoa)
• about 1/4 cup pure almond butter

Method:

• Line a small baking tray with baking paper.
• Cut dates long-ways down the middle until you hit the seed (do not cut all the way through).
• Remove the seed
• Fill the cavity with 1/2 teaspoon almond butter per date
• Eat them now or place them all on the baking tray in the freezer to firm up for at least half an hour and then coat with chocolate (the chocolate sticks to the date much better if it has been frozen first)
• Melt the chocolate in a double boiler  (place a glass or ceramic bowl over a saucepan with a little water in the bottom ; bring the water to the boil, then turn down to low temperature ; the steam from the water heats the bowl and melts the chocolate)
  
• Take stuffed dates out of freezer and one at a time roll them in the chocolate and remove with a fork.  Allow excess chocolate to drain off the date over the bowl before placing the choc covered dates on the baking tray.
• When all dates are coated, place the tray back in the freezer for an hour.
• Store them in the freezer in an airtight container.   Neither the date nor the almond butter actually freeze solid- they have a lovely chewy texture that is reminiscent of real caramel, and are surprisingly not super cold to eat.  You can also store them in the fridge if you prefer.
  
  If you want to be tempted by more Friendly treats, check out these recipes.