Choc Caramel Bites
You can make these in many different ways, depending on equipment you have. Some ideas to get you started:
- Use a mini muffin tin with mini muffin cases
- Use an ice cube tray (they will pop right out with a sharp knife)
- Silicone moulds – you can get some online for Easter from Happy Tummies
- Use a baking tray with baking paper on it like with my raw chocolate, and swirl some caramel through it. Throw some nuts in for good measure! Break into shards when frozen.
These are super delicious and need to be kept in the freezer.
CHOC CARAMEL BITES
- One serve of my Raw Chocolate which you can find here. (You don’t need the ‘additions’ – although these bites would be delicious with a nut in the middle too! If you like your chocolate sweet, use at least 2 T of sweetener)
- One cup of firmly packed, pitted, medjool dates. (About 10 large)
- 1 T Coconut Oil
- 2 T Coconut Cream
- 1/2 tsp Vanilla extract
- Pinch of sea salt
Firstly, make the caramel.
Soak your dates in hot water for about 15 minutes. Combine the drained dates, coconut oil, coconut cream, vanilla and sea salt in a blender or food processor and whizz until you have a paste-like consistency. Taste, and then put aside while you make the chocolate. Try not to keep eating it!
Secondly, make the raw chocolate. Follow instructions over here. Keep the chocolate in the blender, it’s easy to pour into moulds from.
Now it’s time to layer your moulds!
Pour a small amount of chocolate over the base, then pop in the freezer for five minutes to firm up. Get them out of the freezer, pop a spoon of caramel on top and spread out, then pour another layer of chocolate on top. Pop into the freezer to set.
Don’t forget this type of chocolate needs to be kept in the freezer, and whilst it is healthy, it still should be treated like a ‘treat’.