Ah, I'm excited to share this with you guys. If you follow Create N Plate on Twitter you already know about these little guys. I've been sharing sneak peaks of upcoming recipes and all kinds of other awesome things as well. Yay for that! Anyways, I have been working on this recipe all week. It has evolved quite a bit since I began my chocolate pocket journey on Monday. I've been testing these all week and even at the beginning of the week I ate the whole batch. They are. SO. GOOD. After a few tweaks to the recipe I have perfected the chocolate pockets. YESSS. Get excited!
These little guys are super easy to make and crazy addictive as well. There is nothing better than taking these out of the oven and biting into a warm, soft flaky crust and a filling consisting of my favorite chocolate ever. Mmmm. I can't say enough good things about this chocolate. I'm telling you it's out of this world! It's become my go to chocolate for anything and everything. Just thinking about it makes me want to run to the kitchen and whip up a batch. I topped these with cinnamon just for a little extra flavor but you can top them with more chocolate (which is obviously a great idea), cinnamon (another great idea), nothing at all, or whatever else that you want. That's the beauty of creativity, friends.
Chocolate Pockets
makes 12 pockets
Chocolate:
1 cup dates
1/4 cup maple syrup
2 tablespoon cacao
1 tablespoon coconut oil
Mix together all ingredients until fluffy and smooth sauce is formed. Set aside.
Crust:
1 cup all purpose gluten free flour
3 tablespoons coconut sugar
2 tablespoons coconut oil, melted
1/4 cup + 1 tablespoon almond milk
1 teaspoon baking powder
Preheat oven to 350 degrees. Thinly roll out on parchment paper. Cut into 12 squares and place a small spoonful of chocolate in the center. Fold dough over and press together to create a little "pocket." Repeat until all 12 squares are filled. Bake for 10 minutes. Remove from oven. Top with cinnamon. Serve, enjoy!
