Here is a yummy and healthy wee treat to make this weekend! These dairy-free caramel-filled chocolates are the perfect choccy bomb fix, easy to make, and taste AMAZING!
Caramel Chocolates
Ingredients:
CARAMEL:
150ml coconut milk or cream
2 Tbsp coconut sugar
1 Tbsp maple syrup
1 tsp vanilla extract
Pinch of sea salt
CHOCOLATE:
1/4 cup Blue Coconut coconut oil
1/4 cup peanut butter
2 Tbsp cacao powder
1/2 tsp vanilla extract
1 & 1/2 Tbsp maple syrup
Instructions:
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To make the caramel, place all ingredients into a pot on medium heat. Bring to the boil stirring constantly. Reduce to a gentle boil and stir regularly until the sauce reduces down and thickens, this should take about 10-15 minutes. Leave to cool.
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Whisk together all the chocolate ingredients until well combined. Taste the chocolate and add any extra maple syrup if you prefer it sweeter.
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Place a teaspoon (or add enough to 1/3 fill) of chocolate into each mold and place in the freezer for 3-5 mins. Using a spoon push the chocolate up the sides of the molds. Place back in the freezer for another 5 minutes.
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Place a small amount of caramel into each chocolate mold. Top with the remaining chocolate and place in the freezer to set for another 15 minutes.
Makes 10 small chocolates.