This year, I was able to create caramel easter eggs using these little raw chocolates filled with golden caramel. These also reminded me of the Hershey caramel kisses I used to sample when living in America.
However, my recipe does not contain artificial flavors and emulsifiers like Hershey’s. Instead, it has antioxidant-rich raw cacao powder, virgin Coconut Oil, tahini, which is rich in calcium, and dates, which can help reduce blood pressure.
1. If you don’t want to use paper cases, grease the tin with coconut oil.
2. Warm the maple syrup, coconut butter, and cacao butter over a low flame until they are melted. Add the cacao powder and stir until smooth.
3. Put the paper cases in the freezer for 10 minutes and pour one teaspoon of chocolate mix into each one.
4. Add midjool date, tahini, and vanilla to the food processor for the caramel filling (if using normal dates, I recommend soaking them first in boiling water for five minutes).
5. Blend the mixture until it is smooth.
6. Remove the mini-muffin tins from the freezer. Sprinkle 3/4 of a teaspoon caramel over the chocolate filling.
7. Pour one tablespoon of chocolate sauce into each paper cup. You may need to press the caramel down slightly.
8. Place the frozen food in the refrigerator or freezer for at least 30 minutes.
9. Keep the freezer in an airtight box.
10. Serve right from the refrigerator.
Tip: If you are removing the wrapping paper, I recommend that you do so and then place the chocolate in the refrigerator before serving. This will prevent it from melting.