Enrobed in smooth dark chocolate, these naturally rich CACAO CARAMEL BITES are more wholesome sweet morsel.
cacao caramel bites
30 fresh dates (450g), pitted ¼ cup (80g) hazelnut spread+ 2 teaspoons vanilla bean paste 2 tablespoons melted coconut oil ¼ cup (25g) cacao powder 100g 70% dark chocolate, melted ¼ cup (45g) cacao nibs Place the dates, hazelnut spread, vanilla, coconut oil and cacao in a food processor and process for 3–4 minutes or until smooth. Spoon into a lightly greased 20cm x 10cm loaf tin lined with non-stick baking paper, smoothing the top with the back of a spoon++. Freeze for 4 hours or until firm.
Cut into 14 bars. Using a fork, dip one bar into the melted chocolate, allowing the excess to drip off. Place on a baking tray lined with non-stick baking paper and sprinkle with cacao nibs. Repeat with the remaining bars and chocolate. Place in the refrigerator for 30 minutes to set. Serve. MAKES 14.
+ Hazelnut spread can be found in the health food aisle of the supermarket. You can also use a different nut spread.
++ The mixture will be quite sticky. Dip the spoon into melted coconut oil to help spread out the mixture.
Tip: You can store these bites in an airtight container in the refrigerator for up to 3 weeks ( for a harder caramel) or at room temperature for up to a week ( for a softer caramel).