Guilt-less Desserts & Treats for your Family
I was little we would spend our holidays visiting my Grandparents. This meant Grandmas sponges for afternoon tea, playing ‘crocodile’ in the front yard with the neighboring kids and going to church on a Sunday.
Church with the grandparents was where I taught my younger cousins to poke out their tounges and developed knowledge of bribery. If we were well behaved Grandad would stop off at the shops on the way home and get us a chocolate frog or caremello koala. This was well worth the badly sung hymns!
Whilst not shaped Iike a koala, these Chocolate Caramel bites do taste like them (Caromello Koalas that is; not a real Koala!). A Crisp Chocolate shell with a gooey caramel centre… so decadent! There’s no reason you couldnt do these in shaped chocolate or Easter egg moulds; the process would simply be different.
Chocolate Caramel BitesServings: 9
- 1 can Coconut Cream 400ml can
- 1/2 cup Maple Syrup
- dash of salt
- 2 teaspoons Vanilla Extract
- 1/4 cup Coconut Oil
- 1/4 cup Cocoa
- 1 Tablespoon Maple Syrup
- Pour coconut cream into a heavy based saucepan. Add maple syrup and salt.
- Bring mixture to the boil over a medium/high heat.
- When bubbling, reduce to a medium heat and simmer for 15-25 minutes (this will depend on the quality of your coconut cream).
- Whisk very regularly.
- Add the vanilla and whisk in.
- The caramel will turn a dark golden colour and be thick.
- Place the caramel in the fridge over night (or freezer for a shorter duration) to allow it to thicken (not required when using shaped chocolate moulds).
- Place Coconut oil in a heavy based saucepan and melt over a very low heat.
- Add the maple syrup and whisk til combined,
- Add the cocoa and whisk til combined.
- Place the chocolate in the fridge to thicken slightly (it should still be slightly pourable).
- Remove the Chocolate and Caramel from the fridge.
- Take 1-2 teaspoons of the thickened, cold caramel and roll into a small ball.
- Drop ball into chocolate and stir to coat.
- Place the ball on baking paper and set in freezer.
- (if you like thick chocolate around your caramel then dip again once first layer is set).
- Keep cold until serving.
- Using chocolate moulds, silicone shapes etc coat the moulds with the pourable chocolate mixture and freeze til set. Fill set mould with runny (but not hot) caramel (the caramel may need to be placed over a low heat to thin it out) and freeze again.
- Once the caramel has set either coat the caramel with chocolate or join 2 moulds together using melted chocolate to create a 3D shape (eg Easter egg).