Sweet date caramel enrobed with rich raw dark chocolate makes for a delicious sweet treat. They’d make fantastic handmade Christmas gifts too!
Raw chocolate caramels
By Niki Behjousiar (www.nikibakes.co.uk)
Makes 8-10 | Prep 20 mins plus chilling | Cook 5 mins | Calories 117 (per chocolate)
Serves 4 | Prep 5 mins | Cook 35 mins |
GF DF EF V MF
Ingredients
For the raw chocolate:
- 100g (3½oz) cacao butter
- 5 tbsp cacao powder
- 3 tbsp agave syrup
- ½ tsp vanilla extract
For the filling:
- 5 Medjool dates, pitted
- 1 tsp coconut oil
- 1 tbsp almond butter
- 1 tbsp water
Method
- For the your date caramel, add your dates, coconut oil, almond butter and water to a food processor and blend under smooth. Scrape the caramel into a dish and set aside.
- Add the cacao butter to a saucepan and melt gently over a low heat. If it gets too hot, remove from the heat occasionally. Once melted, add the cacao powder, agave syrup and vanilla extract, whisking until smooth.
- Use a teaspoon to evenly pour a little chocolate into moulds and place the moulds in the fridge for a couple of minutes to firm up. While they are chilling, keep your chocolate warm.
- Once firmed up a little, spoon the caramel mixture into the moulds, trying not to make it touch the sides but rather centred in the middle. Use a teaspoon to spoon the rest of the chocolate evenly on top of each mould, then refrigerate for a few hours until firm.