Raw caramel chocolates recipe

If you’re a chocolate fiend then you’ll love this raw caramel chocolates recipe. Some of the ingredients may sound a little ‘out there’ – we’re talking about you lacuma powder – but we can assure you that they’re now selling this Peruvian fruit powder in lots of health and wellness stores across the land. It’s one of the superfoods for this year, so why not give it a whirl? Starting with this recipe…

Ingredients

For the chocolate:

230g cacao butter chopped

2tbsp tablespoon raw cacao powder

2tbsp rice malt syrup or coconut blossom nectar (to taste)

1tbsp lacuma powder

2tbsp coconut milk

Pinch sea salt (optional)

For the caramel filling:

175g pitted dates

2tbsp almond butter

2tbsp rice malt coconut blossom nectar

1tsp honey

1tsp coconut oil 

5tbsp cocoa butter

Method

Soak dates in hot water for 15 minutes.

Prepare a bain marie using a medium-sized bowl. To do this, simply place a bowl into a shallow bowl or saucepan of hot water to surround the inner bowl with a gentle heat.

Start preparing your filling by melting five tablespoons cacao butter in the bain marie, stirring gently to aid the melting process. 

Add the melted cacao butter and all of the other ingredients for the filling to a blender and blend until you have a smooth, caramel cream paste.

Place the filling in a bowl and pop in the freezer while you prepare the chocolate. Prepare a new bain marie and melt the 230g diced cacao butter for the chocolate. Stir gently to aid the melting

Add the melted cacao butter and all of the other ingredients for the chocolate to a blender and blend until you have a smooth but runny chocolate liquid.

In a silicone mould of your choice, pour enough chocolate into each mould to create a base, this base should be one third of the thickness of the finished chocolate and of the mould it is being set in. 

Set the remaining chocolate mixture aside.

Place the mould in the freezer for 5-10mins. Spoon a small ball of caramel filling into each mould and press down lightly onto it a cold spoon.

Pour the remaining chocolate over the top of each mould. Do this with a spoon or piping bag.

Set in the freezer for 30-45mins.

Prep time 20 minutes, plus 15 minutes soaking time

For more information about the creator of these recipes check out nutritional therapist Angelique Panagos.