• BeKindCoco

Chocolate Caramel Hearts - Vegan Recipe

This is a recipe I found on one of Ela Gale's youtube videos. It was so delicious I had to remake it and everyone who has tried them says I should become a professional chocolatier. Either I have an incredibly polite family or these things are actually amazing and I am leaning towards amazing! As long as you have moulds and a blender these are so easy to make, just follow the recipe below.



MAKES 20 CHOCOLATES Ingredients (7)

  • 200g Dark chocolate

  • 4 Tablespoons of coconut oil

  • 4 Tablespoons of maple syrup or agave

  • 3 Tablespoons of almond butter

  • 1/2 Teaspoon of salt

  • 1/2 Teaspoon of vanilla essence

  • 4-6 dried dates (+1 teaspoon of water to moisten)

PLUS

  • 1-2 sets of moulds

  • Blender

  • Fridge (for cooling)

Method:

  1. Chop up the chocolate and melt it over hot water. This process is called tempering and will make sure the mix doesn't burn as well as give the chocolate an amazing glossy finish.

2. Pour small amounts of the melted chocolate into the mould and use a small spoon or brush to cover the sides of each mould to form a case for your filling. Once you are finished put the mould into the fridge to cool. 3. Mix together the coconut oil, agave, almond butter, salt, vanilla essence, and dates in a blender. You can also chop the dates to speed up the blending. Once the mix is blended and smooth it may be slightly warm so put this into the fridge for a few minutes. 4. Once the chocolate and the mixture is cool use a small spoon to place a small amount of the caramel into each mould. Now you can either put the moulds back in the fridge for a few minutes or pour a layer of chocolate on top of each mould. Then refrigerate until each chocolate is completely dry. 5. Pop each chocolate out of the mould and enjoy! Let me know if you make these and if your family too asks you to abandon all else in life to start up a vegan chocolate shop haha! Kindly, Coco

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