Buttery, melt-in-your-mouth chocolates that are made using whole ingredients. An incredibly delicious and nutrient-dense vegan, gluten-free, refined sugar-free dessert perfect to keep in the freezer or take to your next gathering.
Place any combination of raw cashews, walnuts, and hemp seeds into a food processor. You can do only cashews or only walnuts, however I like to do either both or one of them with some hemp seeds added.
Add to the food processor a few dates to sweeten (try about 2 per ~1 cup of nuts) and either cacao powder or cacao paste, or a little or both. I start with about a quarter of the amount of total nuts, but it is however much needed to make it chocolately to your taste. If unsure, start with a lesser amount then more can be added after processing and tasting. Using both cacao powder and paste will make it extra chocolatey and rich, however I've use cacao powder only and they are still fantastic.
Process for about 2 or 3 minutes. The nuts will begin to break down and become like the texture of nut butter.
Taste. Assess the sweetness and chocolate flavor. Adjust by adding another date or two and more cacao powder if needed. Also assess the texture. It should start to become slightly oily from the nuts and similar to the texture of play-doh.
Continue processing for 2 to 3 more minutes, so it will end up being about 5 minutes total for running the food processor. The oils will release and the texture should be similar to that of nut butter. Depending on your combination of nuts/seeds, there will be anywhere from a slight shine to being able to squeeze out oil from the paste.
Do a final taste test. Roll the fudgy chocolate into about 1-inch size balls. Finish by sprinkling with sea salt or rolling in cacao powder, shredded coconut, or chopped nuts for example. Eat as is for a chewier chocolate bomb or place in freezer for them to firm up and harden. Enjoy! Keep in the freezer or fridge if there are leftovers.