INGREDIENTS
6 ozs
bittersweet chocolate
1/4 cup
cocoa powder
2 Tablespoons
extra-virgin olive oil
1/4 cup
maple syrup
1 Tablespoon
maple syrup
5 larges
medjool dates
1 1/2 cups
pecans
1/2 tsp
peppermint extract
1 pinch
sea salt
1/2 tsp
vanilla extract
5 ozs
water