Caramel Filled Chocolates
These chocolates are made with a gooey caramel filling, with a base of dates, tahini and coconut cream.
I’ve made these using both store bought and home made chocolate. The store bought chocolate option is quicker and easier to work with, making it simple to dollop the caramel inside.
To make these you will need some silicone moulds. For the top picture I used silicone cup cake moulds from Kmart and for the bottom picture I used silicone Easter egg moulds from eBay. The bigger moulds are a little easier to work with. This recipe will make 6-12 chocolates (depending on the size of your moulds). You will have more than enough cultured caramel for a few batches so double or triple the amount of chocolate as needed if wanting to make a big batch.
Caramel Filled Chocolates
Makes 6-12 chocolates depending on size of moulds
Gluten free, dairy free, egg free, nut free
Ingredients:
Caramel
1 cup dried dates
4 tablespoons coconut cream
2 tablespoons tahini
1/2 tsp vanilla powder (optional)
pinch salt
Chocolate
1 block good quality dark chocolate (90g)
Instructions:
Caramel
Place all the caramel ingredients into a high-speed blender or thermomix. Blend until smooth and creamy. You may need to scrape down the sides and re-blend as you go. Add in extra coconut cream or a dash of water if you need for a smoother consistency.
To assemble
Chop chocolate into small pieces and melt in a bowl over a pot of simmering water. Or if you have a thermomix chop chocolate for 4 seconds on speed 9. Melt for 4 minutes, 50 degrees, speed 2.
Place a spoonful of the melted chocolate into your silicone moulds. Use your finger or a spoon to spread the chocolate up the sides of the moulds.
Place in the freezer for 5 minutes or until the chocolate has set.
Once set, place a spoonful of the caramel filling on top of the chocolate layer. Then place another spoonful of the melted chocolate on top to cover the caramel filling.
Return to the freezer to set. Once set these can be stored in the fridge.
