To celebrate Easter, we've made our own chocolates... Raw chocolate covered salted caramels, which are dairy & gluten-free and incredibly tasty!
We made the sweet sticky salted caramel by blending dates, maple syrup, cashew nut butter and a pinch of sea salt, and covered it with rich dark raw chocolate!
Easy to make and perfect for indulging in over Easter, we promise these taste better than a shop bought Easter egg, plus they are bursting with antioxidants from the raw cacao!
Try these at home with our recipe below which makes about 16 chocolates.
To make the Salted Caramel:
150g soft dates
2 tbsp maple syrup
2 tbsp cashew nut butter
2 tbsp water
Generous pinch of sea salt (to taste)
To make the Raw Chocolate:
50g raw cacao butter (we used Choc Chick)
3 tbsp raw cacao powder
1-2 tbsp maple syrup
Pinch of sea salt
To make the salted caramel; first roughly chop the dates and add to a food processor, blend for 1 min until smooth. Add in the cashew butter and maple syrup and blend again until fully combined. Then add the water and the salt and blend for 30 seconds. Taste and add more salt if necessary.
Remove the salted caramel date mixture and place in a bowl. Place a heaped teaspoon of the mixture on a plate or board lined with baking paper, until the mixture is all used up. Cover with cling film and place the in the freezer for 20 mins.
Meanwhile, to make the raw chocolate to coat the salted caramel - place the cacao butter in a bowl over a pan filled with water (bain-marie) and gently melt. Once melted, with a hand whisk, mix in the raw cacao followed by the maple syrup and salt. Whisk to combine and remove from the heat. Leave to cool for a few mins so the melted raw chocolate thickens slightly.
Meanwhile, take the salted caramel from the freezer and roll each spoonful of salted caramel into a ball in your hand and place on a fresh piece of baking paper. Spoon or pour over the raw chocolate and leave to set in the fridge for 15 mins.