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 be 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 molds and a blender these are so easy to make, just follow the recipe below.
200g Dark chocolate (vegan options contain no milk and include Lindt, Green & Blacks and Bournville)
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)
1-2 sets of molds
Fridge for cooling
MAKES 20 CHOCOLATES
Chop up the chocolate and melt 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.
Pour small amounts of the melted chocolate into the mold and use a small spoon or brush to cover the sides of each mold to form a case for your filling. Once you are finished put the mold into the fridge to cool.
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.
Once the chocolate and the mixture is cool use a small spoon to place a small amount of the caramel into each mold. Now you can either put the molds back in the fridge for a few minutes or pour a layer of chocolate on top of each mold. Then refrigerate until each chocolate is completely dry.
Pop each chocolate out of the mold and enjoy!
These are so simple to make and just edit the amounts to make more (or less, if you insist) chocolates. Also pictured are peanut butter chocolates which I will upload a recipe for in the future! Let me know how your chocolates go!