Line an 8-inch square pan with parchment paper.
- In a bowl, combine ½ cup of the cold water with the powdered gelatin and cocoa powder, mix well, and allow to sit.
- Add the other half cup of water with date syrup and sea salt into a saucepan and mix until well-combined.
- Let it boil on medium to high heat for 15–20 minutes without stirring. When your mixture is ready, it will be very bubbly and kinda foamy.
- Quickly transfer the boiled mixture into the gelatin mixture gradually, stirring constantly.
- Add your vanilla extract, then place in the freezer for about 30 minutes to cool.
Mix the mixture well, then pour it into a stand mixer and beat on high speed for at least thirty minutes or until the mixture becomes very thick and airy and forms a slight peak when you dip your finger in the mixture.
- Pour the mixture into a pan, and tap the pan on the counter to remove air bubbles.
Refrigerate for four hours, then cut into 1–2 inch cubes and dust in a small bowl of cocoa powder.
Enjoy as a holiday snack on its own, or add to a cup of Christmas hot cocoa!
