Salted Caramel Raw Chocolates

2 December 2016

Enjoy the pure indulgence of salted caramel and chocolate the healthy way.  So simple to make, and packed full of healthy ingredients - all natural, no refinded sugars, gluten and dairy free, and they taste SO good. 

I've been taste testing these with friends, and lets just say the reactions have been ecstatic to say the least, much eyes rolling back in heads and other rather expressive declarations which are too rude to share here lol! You don't have to make them in the heart mould shapes, feel free to be creative or you could also just use mini muffin tins / petit four cases to make your own healthy version of Reeses Pieces.  They would also make a great gift for Christmas, or for sharing at parties over the festive season.

Ingredients

For the chocolate

170g organic cacao butter (melted)

65g liquid organic sweetener such as maple syrup, agave etc

60g raw cacao powder

1/4 teaspoon vanilla powder, or ground vanilla bean

1/6 teaspoon fine pink himalayan salt or fine ground sea salt

For the salted caramel

90g pitted medjoul dates

45g almond butter

2 tablespoons coconut oil

approx 4 teaspoons water (depends on your preferred consistency of caramel)

a pinch of pink himalayan salt / sea salt according to your taste

 Method:

To make your chocolate:

Melt the cacao butter very gently over a double boiler.  Once melted add the sweetener.  Sieve the cacao powder, vanilla powder and salt into the melted cacao butter mix.  Whisk until smooth.  If using a chocolate mould shape, spoon a small amount into the bottom of each mould to form the base of your chocolate shape, or pour a little into some small muffin cases.  Pop in the freezer for about 10 minutes until solid. 

To make the caramel:

Blend all the ingredients in a food processor, checking consistency, and adding water as needed to reach your preferred consistency of caramel, it'll make a 'paste' consistency with the quantities I've given here.

Remove the chocolate from the freezer, spoon a small amount of caramel onto each one, then top each mould or cup off with the remaining liquid chocolate mix.  Put back in the freezer to harden.

I love my chocolate cold and crunchy so I eat these straight from the freezer, or you can keep them in the fridge.  Raw chocolate tends to melt a bit more quickly at room temperature so keep the chilled until your ready to eat them.  Enjoy!