INSTRUCTIONS

Peanut Butter Caramel Chocolates

• Place the coconut cream and maple syrup in a medium sized pot and bring to a slow boil over medium heat.
• Reduce the heat slightly (still around medium) and continue to simmer for 10-15 minutes, or until the caramel has thickened, turned a golden colour and the volume has reduced by approximately half.
• Add the vanilla extract and salt and stir til combined. Remove from the heat.
• Stir in the peanut butter until it is well combined.
• Line a small tray/baking dish with baking paper and lightly grease. Pour in the peanut butter caramel and smooth the top. Place in the freezer for 30 minutes or until firm.
• Remove the 'fudge' from the tray and cut into equal sized pieces. Dip the pieces into the melted chocolate and place on a piece of baking paper.
• Once all the pieces have been covered in chocolate place them back in the freeezer to set the chocolate for 30 minutes.
• Serve straight from the freezer.

Chocolate

• Place the coconut oil in a small saucepan and melt over a very low heat.
• Add the vanilla and maple syrup and stir until combined.
• Add the cocoa and stir until well combined. Allow to cool slightly before using, or freeze until required.