Raw salted caramel treats are all over Pinterest lately. One lazy sunday afternoon I needed some relaxing time in the kitchen to let my creativity run wild. I had never imagined that mixing dates, salt, coconut and cashews would make such an amzing truffle. This is going into my collection of all time favorites.
As I am still in love with raw chocolate I decided to to coat them with the 72% Raw Cacao Choc by Ombar (if you are in Germany buy them here). I honestly cannot stop raving about this chocolate. It is pricey, I admit but it is really worth it and you will savour every little bite of it with so much more appreciation. Melt the chocolate at 40 degrees celscius (not higher than that) to keep the live cultures and antioxidants alive. I melt them in the oven in a heat proof bowl – super easy. No double boiler needed.
Raw Salted Caramel Morsels
- 200g soft pitted dates
- 2 tsp vanilla
- 1/2 tsp salt
- 4 tbsp cashew butter
- 2 tbsp coconut flour
- 3 Ombar’s – 72% Raw Cacao with Live Cultures
Add the dates, vanilla, salt and cashew butter into your food processor and mix until ingredients have combined. It should be a smooth caramel like mixture. Add the coconut flour and mix again. Remove the mixture from the food processor and taste it (if you haven’t already) if the level of saltiness is right for you. Transfer the dough to the freezer for an hour. Remove from the freezer and roll into balls, then use a spoon to flatten the balls – but you can choose whatever shape you like really. My dough was pretty sticky so I went for a flattened ball – like shape. Once you have formed your shapes return them to the freezer so they can firm a bit more.
Now melt the Ombar in a heat proof bowl in the oven at 40 degrees celsius! This is important – you don’t want to overheat the chocolate and melt away all the probiotics, vitamins and anti-oxidants. This is why you want to eat raw chocolate – cause it contains so many good things, right! Heat kills vitamins. So carefully melt the chocolate. Line a baking tray with baking paper. Now remove your salted caramel morsels from the freezer and dip them in the melted chocolate and sit them on the tray to cool. The way I do this is: I put the morsel onto a fork, and drizzle chocolate over the truffle with a spoon – this way the excess chocolate can drip back into the bowl. And it makes things so mcuh easier when putting the truffle back on the lined tray to harden. Now let the salted caramel beauties cool for 30 minutes in the fridge and enjoy!