Have you ever wondered what is it about chocolate and caramel that makes them so irresistible together? I think the flavors and textures just go really well together.
Everywhere in the world where I’ve been so far, I found some sort of local chocolate-caramel variation.
Unfortunately most of these commercial chocolates are loaded with sugar, preservatives, chemicals and other unnecessary unhealthy ingredients.
It’s really not difficult to make healthier and more nutritious snacks – it just requires some creativity and experimenting.
These raw vegan caramel chocolates are a combination of rich chocolate filled with a soft center of creamy date and coconut cream caramel.
They are made with natural ingredients only; vegan, refined sugar free and raw for the highest possible nutritional value.
Full with antioxidants, healthy fats and minerals and topped with nuts and berries. Or more chocolate if you like!
Chocolate in its pure form is very healthy. It’s a rich source of antioxidants and minerals such as iron, manganese, magnesium and copper.
I love trying out different flavors of chocolate brands with a similar philosophy as mine when it comes to health and environment.
And for other occasions, I try to always have some homemade chocolate at home. These raw vegan caramel chocolates keep well and make a great treat for when you have guests over or -equally important- to satisfy your own chocolate cravings.
For the caramel:
20 pitted medjool dates
6 tbsp coconut cream
pinch of sea salt or himalaya salt
For the chocolate:
1 cup raw cacao butter
1/2 cup raw cacao powder
4 tbsp maple syrup
1 tsp vanilla extract
pinch of sea salt or himalaya salt
For the decoration: (optional)
hazelnuts, shredded coconut, goji berries, cacao nibs
These raw vegan caramel chocolates are easy and fun to make.
⋅ Pit the dates and put them in a mixing bowl big enough to combine with the coconut cream.
I use medjool dates as they have the richest flavor and are soft and moist.
⋅ If you have other dates, it can work as well, but you will have to soak them in some water for a few hours or preferably overnight to soften them. Do this in a bowl with room temperature water, just enough to cover the dates.
Take the dates out of the water and keep the water as a sweetener for a different recipe.
⋅ To get the creamiest coconut cream I put an unopened can with natural coconut cream in the fridge and leave it there overnight. This will separate the thick, cream part from the coconut water in the bottom.
Scoop out the cream and add it to the dates. The coconut water can be saved to use later to add to your smoothie.
⋅ Mix the dates and coconut cream in a food processor or mixer until you get an equally blended cream. Put it in the fridge.
⋅ Melt the cacao butter au bain marie or in a double boiler. Add the cacao powder, maple syrup, vanilla extract and salt.
⋅ Take a clean silicone mold for bonbons and cover it with a thin layer of the liquid chocolate. Put it in the fridge to set.
⋅ Remove the chocolate mold from the fridge and add a small amount of caramel in the middle of each chocolate. You want it to be right in the middle, so that it will be completely covered by the next layer of chocolate.
The easiest way to do this is with a squeeze bottle.
⋅ Cover the chocolates with the liquid chocolate and put them in the fridge to set for a few hours.
⋅ Optional: leave aside 1-2 tbsp with the liquid chocolate (you will have to melt it again) to attach the toppings later.
Remove the chocolates from the mold, cover the top with a bit of liquid chocolate and decorate the chocolates with goji berries, nuts, shredded coconut etc. The thin layer of chocolate works as glue when it’s dry.
Store your raw vegan caramel chocolates in the fridge or freezer if you are making these in bulk to stuck up on.