Warning: these will call to you from the freezer, like a raw, ridiculously healthy choir. Soft, melt-in-your-mouth goodness, made with only a handful of nutrient-dense ingredients. Nothing complicated here, all you need is a mixing bowl or two.I love tahini. I love its versatility, its richness and creaminess. It’s packed with minerals – and also those elusive B vitamins – so I’m always keen to find fresh ways of using it. Enter caramel chocolates! These double-decker cuties have tahini in both the caramel & chocolate layers, giving a smooth, creamy element to both.
Since this is raw chocolate (not tempered and shelf-stable), it’s best stored in the freezer for future snack attacks.
For the caramel layer:
2 Tbsp tahini
4 Tbsp rice malt syrup (or see kitchen notes below)
3 Tbsp coconut oil, gently melted
pinch of salt
optional: ½ tsp Bliss Brew (see kitchen notes below)
For the chocolate layer:
2 Tbsp tahini
3 Tbsp coconut oil, gently melted
2 Tbsp maple syrup
2 Tbsp cacao powder (or good quality cocoa)
pinch of salt
Grab two smallish mixing bowls. Mix all the caramel ingredients in one, and all the chocolate ingredients in the other, beating or whisking until very, totally, absolutely well combined. (if you feel it’s not coming together well, consider putting each flavour in a small saucepan and gently heat them, stirring all the time until well combined)
Spoon a little of each flavour into chocolate moulds (see note below), creating a two-tone effect. You can either pop the moulds into the freezer between layers (e.g a spoonful of chocolate, harden in the freezer, then a spoonful of caramel on top…or vice versa)
These will harden up fairly fast since they’re small. Store in the freezer in an airtight container.
Kitchen notes:
For the caramel, you can use maple syrup if you don’t have rice malt, but this will give a slightly different consistency – the rice malt syrup doesn’t harden as much in the freezer, resulting in a softer bite. Both versions are delicious, though!
Chocolate moulds are cheap & fun (there are plenty at my local op shop/thrift store, for a couple of dollars) but if you don’t have any, you could make a slab of chocolate instead. Use any small tray/dish you can find. You could even line a plastic lid container with baking paper and pour the chocolate in. Slice into chunks and store in the freezer.
These treats are wonderful as they are, but I also love adding an extra herbal boost via my beloved Misty Day Plant Potions. Adding half a teaspoon of Bliss Brew to the caramel is ah-mazing. It contains tonic herbs like ashwagandha, he shou wu & astragulus, which are powerful stress-busters & mood-lifters. I love knowing that I’m getting a little hit of herbal help with each chocolate. The awesome Misty range is here, not sponsored, just a fan!
Leave a Reply