Chocolate & Salted Caramel Delights
Servings
24pieces
Servings
24pieces
Ingredients
Base
  • 1cup almond meal
  • ½ cup melted coconut oil
  • 1tbsp coconut sugar
Caramel Layer
  • ½ cup tahini
  • ½ cup rice malt syrup
  • 6 medjool datessoaked in boiling water for 10 minutes, then drained
  • ¼ tsp Himalayan salt
Chocolate Layer
  • 150g 70% dark chocolate
  • ¼ cup melted coconut oil
Instructions
  1. Mix all base ingredients together in a bowl, evenly distribute between 24 silicon mini cupcake moulds, pressing down firmly in place with fingers
  2. Put into freezer until firm (about 10 minutes)
  3. Blitz all caramel ingredients in food processor until well combined
  4. Evenly distribute over the bases, very lightly dampen finger and press, put into freezer until set (about 30 minutes)
  5. Combine chocolate layer ingredients into a microwave safe bowl and melt in 30 sec intervals until completely soft and melted
  6. Pour melted chocolate over the caramel layers
  7. Put into freezer until set (about 30 minutes), but best to leave overnight
  8. 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
Healthy Salted Caramel Delights
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
Healthy Salted Caramel Delights
Instructions
  1. Mix all base ingredients together in a bowl, evenly distribute between 24 silicon mini cupcake moulds, pressing down firmly in place with fingers
  2. Put into freezer until firm (about 10 minutes)
  3. Blitz all caramel ingredients in food processor until well combined
  4. Evenly distribute over the bases, very lightly dampen finger and press, put into freezer until set (about 30 minutes)
  5. Combine chocolate layer ingredients into a microwave safe bowl and melt in 30 sec intervals until completely soft and melted
  6. Pour melted chocolate over the caramel layers
  7. Put into freezer until set (about 30 minutes), but best to leave overnight
  8. 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