Makes approximately 25 chocolates
INGREDIENTS:
Salted date caramel (recipe only uses 1/3 but the rest can store in the freezer until next time):
200g medjool dates
1 tbsp coconut oil
1tbsp rice milk
¼ tsp salt
Chocolate:
100g cacao butter
7 tbsp cacao powder
1 tsp vanilla extract
5 tbsp maple syrup
1 ½ tbsp rice milk (or coconut milk)
METHOD:
- Remove the stones from the dates and place in a food processor with the other caramel ingredients
- Process until a smooth paste forms, store in the fridge for a few hours before using
- Melt the cacao butter in a bowl over a saucepan of simmering water on a low heat
- Remove from the heat and mix in the rest of the chocolate ingredients
- Pour the chocolate in the moulds filling them about a third of the way up
- Place in the freezer for 10mins to allow them to set
- Place a small amount of the date caramel in each (about ¼ tsp) and pour over the rest of the chocolate
- Leave in the freezer for 30 minute to an hour before removing from the mould
- Best stored in the fridge
Raw chocolate hearts with a salted caramel centre! I think these little chocolates speak for themselves, i can’t eat enough of them! They contain two of my favourite things…chocolate and date caramel. Before I cut out refined sugar and most dairy my favourite chocolates were the ones with a caramel centre and these remind me why! Dates aren’t considered low fodmap but luckily I have found i don’t have a problem with eating them in small quantities.