If you had to ask me to pick one thing to eat over and over again, it would be salted caramels. Salted caramel chocolates, to be precise.
There's just something so wonderful about the salty sweetness cutting through a rich, indulgent chocolate. I could happily eat this paring again and again and again, and I would never get bored. Bigger than a whale, maybe, but bored? Not so much.
Anyway, when Nutriseed sent me some of their incredible cacao butter and paste to try, I knew exactly what I'd be making. And, with Easter coming up, who could resist these healthy, all-natural and vegan Raw Salted Caramel Chocolates?
Made using incredible date salted caramel, blended super smooth in my Vitamix, these are such a treat!
Now...knock yourselves out!
RAW SALTED CARAMEL CHOCOLATES
For the chocolate -
80g cacao butter (I used Nutriseed)
20g cacao paste (I used Nutriseed)
5 tbsp cacao (I used Lucy Bee)
Sweetener of choice, to taste (I used Sukrin icing sugar, but maple syrup is also good!)
2 tsp vanilla extract
For the caramel -
1/2 cup Medjool dates, pitted and chopped
2 tbsp coconut milk
1 tbsp maple syrup
1/2 tbsp Lucy Bee coconut oil
Drop caramel flavouring
Pinch salt, to taste
1) Start by making your chocolate. Gently melt the cacao butter and paste (do NOT let it burn!), then whisk in the remaining ingredients, blending smooth if necessary. Spoon a teaspoon of the chocolate mix into chocolate moulds, ensuring the bottom is completely covered. Set aside the remaining mixture and place mould in the fridge for 20 minutes to firm a little.
2) In the meantime, make the caramel by blending all ingredients together until completely smooth.
3) Gently reheat your remaining chocolate (if necessary - mine always sets a little!) and whisk smooth. Using a teaspoon, carefully spoon a little caramel into the centre of each chocolate mould. Spoon over the leftover chocolate onto each mould, then place back in the fridge to set for a few hours.
4) Once ready to eat, carefully remove from the moulds and enjoy!