Chocolate Confections

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Chocolate is a passion. Those who really love it know they just can’t live without it. But too often we let our passion tempt us into buying snacks we know are not just unhealthy, but also bad for the planet. In this course, Lore Salas will teach you everything you need to know to create your own chocolate confections, with no processed ingredients: just natural, wholesome foods free from dairy, gluten and refined sugars.


Since receiving her diploma as a pastry chef, Lore Salas has shared her recipes on Instagram @datesandavocados. Although she has acquired a large following, generating awareness about plant-based food is just one part of the equation. Now Lore is launching her first online course to teach you the fundamentals and get you on the path to mastering plant-based chocolate confections.


You will discover the origins and benefits of this ancient fruit as well as the secrets and tips of the best chocolate makers. You will learn all the necessary basics so that you can go further on your own, be adventurous and “paint” your chocolate or decorate it with edible gold if you like. From fudges and truffles to tempered chocolate and the fluffiest mousse, follow Lore and start your own journey to become a true chocolatier!

365 days
Rewarded after course completion
Instructor-led course at your own pace

You set the pace. As a reference, the course can be finished in 20 days with 3 hours of daily dedication. However, in order to learn without having to rush through the material, you’ll have 1 full year of access, which is plenty of time to go through the material several times if needed. If you complete and pass all the assignments during that time, you’ll earn our Certificate of Completion.



In this first module, we show you everything you need to navigate the platform confidently: a video tutorial, to acquaint you with the structure of the platform; instructions for how the course works; and also other practical information like icon legends, glossary, and the most common food allergies and sensitivities you should keep in mind to enjoy the recipes safely.


Natural sweeteners, superfoods, essential oils… Get to know all ingredients in your pantry and how to incorporate flavors into your creations by learning the basics of flavor, texture and temperature balance and pairing.


Time to get organized! Good planning in the kitchen is essential for success! Find your daily check-list, conversion chart, glossary, allergen iconography and all the tools you need to start the course


Introduction to the sweet world of chocolate! In this module, you will learn the origins of the fruit, as well as the scientifically proven benefits of its purest form. On the other hand, we will dive into more practical concepts such as the differences between raw and regular chocolate, store-bought raw chocolate vs homemade, or how to read the percentages of commercial chocolate.


It’s time to start playing around in the kitchen! This module contains the basic preparations that are necessary before you jump into making your first chocolate confections.


Begin this journey with easy confections that don’t require tempering. This module contains 6 recipes, including an avocado and chocolate cream, a raw brownie, a tahini fudge and different types of truffles.


In this lesson you will learn to temper from scratch your own vegan dark, milk and white chocolate. You will master this essential technique and your confections will have a beautiful snap and glossiness.


Time to dive into more elaborated and complex treats. Throughout this module, you will learn how to make truffles, bars and other confections that require a tempered chocolate coating, as well as a chocolate mousse using aquafaba.


Congratulations! You’ve made it so far and now it’s time to put your skills and knowledge to test and show us everything you’ve learned in this course. Get creative and surprise us!


These are just some examples of the recipes you’ll learn. The course features plant-based, gluten, and refined sugar-free recipes: from basic ones like plant-based milk and nut butter to fudges, brownies, bonbons, mousse, pralines, truffles, bars, techniques like white, milk and dark chocolate tempering, and much more!


Rich, silky, luscious and highly addictive! These decadent truffles are filled with a delicate and creamy ganache and covered with a fine and crunchy layer of dark chocolate and toasted hazelnuts. You won’t be able to only have one!


Colorful, fresh and with subtle citrus notes, these exquisite truffles are made with matcha, the most recognized Japanese tea thanks to its multiple health benefits. Unlike other chocolate truffles, these small delicatessens won’t leave anyone indifferent!


From classic flavors such as mocha or salted caramel to exotics fillings like garam masala or saffron, learn in this course all the secrets and techniques that will allow you to create delicious and surprising bonbons!



Lore Salas

With a background in civil engineering, Lore moved from Barcelona to the US and decided to pursue her true passion: food. She graduated as a Baking & Pastry Chef and later on joined Matthew Kenney Culinary where she became a Raw Chef. By that time, she started sharing her recipes and knowledge on Instagram @datesandavocados. That led to the publication of her first book “Dulce sin Culpa” (“Sinless Sweets”) with Penguin Random House Spain. Lore’s core mission is to spread awareness about how plant-based food can fix our food system, reduce the impact on the environment and lead us to a healthier and more balanced lifestyle.

Carolina Chinea

Born in Tenerife, Carolina has always been passionate about the arts and food. She has worked extensively in different areas of the arts and cultural events management, designing and running workshops on different subjects including photography, graphic design, art, marketing, and many more. Starting her career in Art History, this artistic flare carries through her life and work in food design and culinary projects. She specializes in plant-based food cuisine, consultancy, food experiences, product development, workshops, chef training, and creative concepts, all rooted in food expression with nature as a core.

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