Double Chocolate Caramel Treats
There is nothing more delicious than the combination of creamy cacao, fresh Medjool dates and beautiful vanilla. In this recipe I used almond butter instead of peanut butter, but you can adapt with either. Try the little cupcake tins like I did, and hope you enjoy, BB xxxx
Base and Topping:
1 1/2 cup coconut oil
1 cup cacao powder
1/2 cup maple syrup
Or 3 blocks organic vegan chocolate, melted
3 tablespoons almond butter
1 cup Medjool dates, pits removed
3/4 teaspoon vanilla powder
2 tablespoons water
2 tablespoons coconut oil
2 tablespoons rice malt syrup
Pinch Himalayan salt
The Bondi Baker Method:
Step 1- You have two options to choose from for the chocolate topping and base. One option is to place the organic chocolate in a stainless steel bowl over a saucepan of boiling water. Once the chocolate begins to melt, reduce the heat to simmer and stir chocolate until it has fully melted. Then remove from the heat. Alternatively, you can whisk together the coconut oil, cacao powder and maple syrup until fully combined. This is better choice for raw food foodies.
Step 2- Pour one tablespoon of chocolate into the holes of a well-greased cupcake tin, and then place in the freezer.
Step 3- Blitz the filling ingredients in the processor until the mixture is completely smooth. Remove the tin from freezer and add a generous dollop of caramel onto each base. Place in the fridge to firm. Then pour another tablespoon of the remaining chocolate topping over each one.
Step 4- Place back in the freezer until fully set, and then remove once ready to eat!