Salted caramel chocolate bites

Thank you for doing right by us. I dont say it often, and I’m sure I nag and complain way too much, but I just want you to know that I appreciate you. I appreciate you when you take turns getting up at all hours of the night when Markus is stirring and I’ve had enough and at my wits end. I appreciate you when you’ve let me sleep and get Christos to the toilet at 2 or 3 am, and give him a sip of water. I love that I can rely on you. That we have each other. And, that we trust each other to do the right thing by our boys. I am sorry when I hurt you, and get aggitated because I have stressors at work, and I can’t seem to shake them off at times. I just want you to know that I am doing my best, and I know you are too. Thanks for loving me, and loving our boys more.
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Salted Caramel Chocolate bites

For the base layer:
1/2 cup of medjool (pitted) dates;
1/2 cup of almonds;
1/4 cup of pecans;
2 tablespoons of almond spread (also known as almond butter);
2 tablespoons of coconut oil (Raw, unfiltered and organic please);
1/4 cup of cacao powder.

– Place all ingredients together in high processor until crumbly and smooth.
– Transfer into a tray that is lined with plastic film wrap (its softer to take out when its set later on);
– Place in the freezer to set for around 15 minutes.
Next, make the caramel layer:
– 1 cup of medjool (pitted) dates;
– 1/2 cup of coconut oil;
– 3 to 4 tablespoons of tahini (buy this at the supermarket in the health food section);
– 2 tablespoons of maple syrup (gives a delicious sweetness and adds to the colour of the caramel);
– 1 teaspoon of salt.
Place all ingredients together in a high processor until deliciously smooth and velvety.
Take the tin out of the freezer, and place the caramel evenly on top.  Transfer again back into the freezer.
Finally, make the chocolate layer:
1/4 cup of cacao powder;
1/4 cup of coconut oil;
1/4 cup of maple syrup.
Place all ingredients together in a high processor (or you can simply whisk) until all combined (will take only a few seconds) and transfer back into the tin on top of the caramel layer.
Set for another 5 minutes in the freezer, and take it out to slice up.
*note: you don’t have to melt the coconut oil, however ensure that it is soft and pasty when transferring into the mixer with the ingredients above!*
Hope you enjoyed this post!! You will love this recipe and you can make it without the salt if you like 🙂
Simple, Delicious and Healthy.
Enjoy xx
Love, Barbara xo

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