- 100g of Dark Chocolate
- 1 Teaspoon of Coconut Oil
- For the Filling:
- 1/4 Cup of Dates
- 1 Tablespoon of Almond Butter
- 1 Tablespoon of Coconut Oil, Melted
- 1 Tablespoon of Agave
- Pinch of Coarse Salt
This week India decided to spoil us with an indulgent chocolate caramel recipe that has us all drooling. These are so easy to make, she whips up batches all the time.
They just take a few minutes and are a great way to indulge without regretting it- perfect little treat for anyone on a summer diet!
To start, pour boiling water over the dates and set them aside. Melt the chocolate and a teaspoon of coconut oil in a bain-marie until smooth and silky.
You can use either a chocolate mold or a silicone ice tray to shape the chocolates. I decided to go for a heart shape but use whatever shape you like! Pour about 1 teaspoon of the melted chocolate into the bottom of the mold and then put it in the freezer to set while you make the filling.
Add the dates and 3 tablespoons of the water they were soaking in to the food processor and blitz until it’s as smooth as you can get it (don’t worry about a few lumps!).
Then add in the almond butter, melted coconut oil, agave and salt and blend until you have a glossy smooth caramel.
Take the chocolates out of the freezer and add about half a teaspoon of the caramel to the centre.
Then pour another teaspoon of chocolate over the top of each and put them back in the freezer for about 20 minutes to set. That’s it! Take them out and enjoy! This recipe is Gluten Free, Dairy Free, Vegan & Paleo.
With treats this chocolatey, gooey and healthy we’re sold- no more need for the pangs of guilt when we get chocolate cravings!