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10.12.2014

Chocolate candy with soft caramel center

These chocolate candies with a soft caramel center might be the best raw chocolate you´ve tasted!

(raw, nut-free)

Chocolate:

  • 1,5 dl of cocoa butter, melted

  • 0,5 dl cold pressed coconut oil

  • 1,5 dl raw cocoa powder

  • 4 tablespoons organic honey (or coconut palm syrup)

  • a pinch of sea salt

OR Use about 2 dl of melted raw chocolate or sugar-free dark chocolate.

Soft caramel filling:

  • 10 soft Dates

  • 2 tablespoons cold pressed coconut oil, melted

  • 3 tablespoons water

  • 0,5 teaspoon vanilla extract

  • a pinch of sea salt

  • plus Caramel Stevia drops (optional)

Melt the cocoa butter and coconut oil in a warm water bath until liquid. Add cocoa powder, honey and salt. Stir. Check the taste and add more sweetness if desired. Pour a little bit of the chocolate mixture in the bottom of a chocolate molds or ice cube molds. Place the mold in the freezer and prepare the caramel filling in the meantime.

Soak the dates for about 15 minutes if they are not super soft. (with completely dry dates this recipe will not work) Remove the stones from dates. Remove the skins of dates, if you want your caramel to be very soft caramel or if your blender is not super effective. Add the dates and melted coconut oil into a blender and mix. Add enough water to get the mixture smooth, soft caramel-like purée.

Take the mold from the freezer and add a dab of caramel filling in each mold with a little spoon or a piping bag. Fill the molds with the remaining chocolate. Put the molds back into the freezer for about half an hour. Take out, serve and enjoy! Store in a refrigerator.

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