Chocolate & Salted Caramel Delights
Course
Desserts
,
Kids
,
Snacks
Cuisine
Chocolate
Servings
24
pieces
Servings
24
pieces
Ingredients
Base
1
cup
almond meal
½
cup
melted coconut oil
1
tbsp
coconut sugar
Caramel Layer
½
cup
tahini
½
cup
rice malt syrup
6
medjool dates
soaked in boiling water for 10 minutes, then drained
¼
tsp
Himalayan salt
Chocolate Layer
150
g
70% dark chocolate
¼
cup
melted coconut oil
Instructions
Mix all base ingredients together in a bowl, evenly distribute between 24 silicon mini cupcake moulds, pressing down firmly in place with fingers
Put into freezer until firm (about 10 minutes)
Blitz all caramel ingredients in food processor until well combined
Evenly distribute over the bases, very lightly dampen finger and press, put into freezer until set (about 30 minutes)
Combine chocolate layer ingredients into a microwave safe bowl and melt in 30 sec intervals until completely soft and melted
Pour melted chocolate over the caramel layers
Put into freezer until set (about 30 minutes), but best to leave overnight
You could leave these in moulds and pop out when needed, or pop all out and place in a container in a single layer in freezer.
Recipe Notes
Recipe makes 24 treats at 190 calories each
Print Recipe
Chocolate & Salted Caramel Delights
Votes:
0
Rating:
0
You:
Rate this recipe!
Course
Desserts
,
Kids
,
Snacks
Cuisine
Chocolate
Servings
pieces
Ingredients
Base
1
cup
almond meal
½
cup
melted coconut oil
1
tbsp
coconut sugar
Caramel Layer
½
cup
tahini
½
cup
rice malt syrup
6
medjool dates
soaked in boiling water for 10 minutes, then drained
¼
tsp
Himalayan salt
Chocolate Layer
150
g
70% dark chocolate
¼
cup
melted coconut oil
Course
Desserts
,
Kids
,
Snacks
Cuisine
Chocolate
Servings
pieces
Ingredients
Base
1
cup
almond meal
½
cup
melted coconut oil
1
tbsp
coconut sugar
Caramel Layer
½
cup
tahini
½
cup
rice malt syrup
6
medjool dates
soaked in boiling water for 10 minutes, then drained
¼
tsp
Himalayan salt
Chocolate Layer
150
g
70% dark chocolate
¼
cup
melted coconut oil
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
Mix all base ingredients together in a bowl, evenly distribute between 24 silicon mini cupcake moulds, pressing down firmly in place with fingers
Put into freezer until firm (about 10 minutes)
Blitz all caramel ingredients in food processor until well combined
Evenly distribute over the bases, very lightly dampen finger and press, put into freezer until set (about 30 minutes)
Combine chocolate layer ingredients into a microwave safe bowl and melt in 30 sec intervals until completely soft and melted
Pour melted chocolate over the caramel layers
Put into freezer until set (about 30 minutes), but best to leave overnight
You could leave these in moulds and pop out when needed, or pop all out and place in a container in a single layer in freezer.
Recipe Notes
Recipe makes 24 treats at 190 calories each