Raw Chocolate Salted Caramel Kisses March 17 2016 by Simone Denny

These little golden caramel filled raw chocolates were as close as I could get to creating a caramel easter egg this year. They also reminded me of hershey caramel kisses, which I remember sampling when living in the USA.

My recipe however doesn't contain the artificial flavours or emulsifiers hershey does but it does contain antioxidant rich raw cacao powder, virgin coconut oil, tahini, which is a rich source of calcium and dates, which can aid in reducing blood pressure. 

These Caramel Kisses are best eaten straight from the fridge. They don't tend to travel too well as they do soften quickly at room temperature (more so in hot weather). 

Note: If you don't have cacao butter you can replace it with 1/4 cup of coconut oil but I recommend cacao butter for its rich chocolate flavour.

Raw Chocolate Salted Caramel Kisses

Gluten Free, Dairy Free, Refined Sugar Free, Vegan

Chocolate 

3/4 Coconut Oil - I use best value Nui Virgin Coconut

100g Cacao Butter (see above re using coconut oil instead)

4 Tablespoons of Maple Syrup 

3/4 Cup of Raw Cacao Powder 

Caramel Filling 

1/2 Cup of Dates (preferably midjool dates - read below for alternatives)

1/2 Cup of Tahini 

1 vanilla pod scraped (or 1 teaspoon of vanilla essence)

1/2 teaspoon of Himalayan salt. 

Directions

Line 15 mini muffin holes with paper cases or grease the tin directly with coconut oil if not using the cases.

Over a low heat gently warm the coconut oil, cacao butter and maple syrup until melted. Add in the cacao powder and stir until smooth. 

Pour 1 teaspoon of chocolate mixture into each of the paper cases and put them into the freezer for 10 minutes. 

For the caramel filling, add midjool dates, tahini, vanilla and salt to the food processor (if you are using normal dates I suggest soaking them in boiling water for 5 minutes first). 

Blend mixture until smooth. 

Remove the mini muffin tin from the freezer and add 3/4s of a teaspoon of caramel on top of the chocolate filling. 

Pour 1 tablespoon of the chocolate sauce into each paper cup (you may need to press down the caramel slightly) until the chocolate each cup is filled. 

Return to the fridge or freezer to set (for at least half an hour) 

Store in freezer in an airtight container.

Serve straight from the fridge. 

Tip - If removing the paper I suggest you remove it and then return the chocolate back to into the fridge before serving as handling it does cause it to melt.