Ingredients For the chocolate: • 6 oz unsweetened chocolate • 2 tbsp grass-fed ghee (or butter) • 2 tbsp raw honey • Coarse Celtic sea salt (optional) For the filling: • 12 pitted Medjool dates • ½ cup ghee • ½ tsp sea salt Instructions 1. Soften the Dates – Soak pitted dates in water for 1-2 hours, then drain. 2. Make the Filling – Melt the ghee, then blend it with the dates and sea salt until smooth. Place in the fridge to firm up. 3. Make the Chocolate – Melt the chocolate and ghee together over low heat, stirring constantly. Remove from heat and mix in the honey until fully combined. 4. Assemble the Cups: • Line a muffin tin with paper liners. • Pour a thin layer of chocolate into each liner and freeze for 5 minutes. • Add a spoonful of the date filling on top, flattening slightly. • Cover with the remaining chocolate. Add sea salt if desired. 5. Freeze & Enjoy – Let them set in the freezer for at least 10 minutes. Store in the freezer and thaw for 1-2 minutes before eating. Makes 6-12 cups, depending on size. Best enjoyed straight from the freezer! Check out @bryceeats recipes in Upspace