Our resident paleo chef is at it again! This week the genius of Smith St Paleo bought to you by Holly Purdy Smith is shone through this recipe for Salted Caramel Bites!
Whoever thought of putting salted caramel and chocolate together is an absolute genius. Hands down one of the best flavour combos ever! These little bites of awesome are crazy good and super simple to put together. They’re best eaten straight out of the fridge because they do melt at room temperature, but that’s OK, because they don’t seem to hang around long enough to have that chance.
For the caramel…
2 tablespoons date paste 2 tablespoons cashew nut butter 1 tablespoon maple syrup 2 tablespoons coconut cream 1/4 teaspoon sea salt
For the chocolate…
1/2 cup coconut oil (melted) 1/2 cup cocoa powder 1 tablespoon maple syrup 2 tablespoons coconut cream
Put all the caramel ingredients together in a mini food processor and whizz together. You might need to scrape down the sides and whizz again for several seconds until a creamy, caramel texture.
Mix the coconut oil and cocoa together thoroughly (sift the cocoa if you need to). Add the syrup and coconut cream and combine. You want the texture to be runny so you can drizzle into the paper cups, so if the oil has hardened a bit, just pop in the microwave for 5-10 seconds.
Arrange 24 mini chocolate papers on a tray and drizzle a thinnish layer of chocolate on the bottom of each one. Put them in the freezer for 5 minutes to set.
- Take them out and put a 1/3 teaspoon of caramel mix in each cup, then cover this by drizzling over the remaining chocolate mix. Sprinkle a little sea salt on each one and set in the fridge.
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