Decadent Hazelnut Chocolate Salted Caramels

Hazelnut Chocolate
Salted Caramels

VEGAN, GLUTEN-FREE, DAIRY-FREE

The temptation to indulge in chocolate-y treats happens to us all. I always try to find the most nutritious options and so use ingredients that serve a purpose, where possible. Dates are still very sugary but they contain fibre (which helps to support our digestion) and some vitamins, minerals and antioxidants so that’s why I have used them here. The result is decadent and truly delectable and a couple of these will definitely delight your tastebuds.

makes 12


Prep time

15-20 minutes
Soak time: 20 minutes
Freeze time: 3 hours

INGREDIENTS

14 small medjool dates , pitted
75ml coconut milk
75ml melted coconut oil
¼ tsp Maldon sea salt, plus sea salt flakes for sprinkling
½ tsp vanilla powder
12 raw hazelnuts
Coconut flour , for dusting

Chocolate coating

25g cocoa powder
25g coconut oil
2 tbsp coconut crystals


STEP-BY-STEP

Soak the dates in a bowl of hot water for 20 minutes, then drain and put them into a blender with the coconut milk, coconut oil, salt and vanilla powder. Blend into a smooth paste, then transfer to a freezer-proof container and freeze for 1 hour.

Line a baking tray with greaseproof paper. Roll a hazelnut in the caramel mixture until it’s coated – it’s messy and the balls won’t be a perfect shape but this doesn’t matter, just keep using teaspoons to handle the caramel. Dust with a little coconut flour so the balls don’t stick together and put onto the lined baking tray. Repeat until all the mixture is used up, then put the tray into the freezer and freeze for 3 hours.

While the nuts are freezing, make the chocolate coating. Put all the ingredients for the coating in a pan and set over a low heat, stirring until melted. Remove from the heat and leave the mixture to cool a little until it is thick enough to drizzle over the caramel balls.

Pour the coating over the caramel balls, sprinkle a little salt over each, then pop back into the freezer for 30 minutes.