Salted Caramel Bites

Today was a chocolate day. It is cold, rainy & miserable & all I wanted to cook was slow cooked stuff & chocolate…. So I did. I slow cooked lamb shanks, chicken thighs and a big pot of beef mince with delicious stuff in it…..Then I made a total mess with chocolate. It was up my arms, on my face, all over the bench and I spilt a heap on a tea towel too. I was tempted to lick it off but I am pretty sure that same tea towel had been used to clean up the beef mince juice that had leaked on the bench. Gross. I totally licked it off my arms though. Don’t judge me or I will un-share this recipe with you. Then you’ll be sorry. These little gems are definitely coming to our Xmas festivities. They are almost like a Fantale but the caramel is softer and won’t break your teeth. You must think sometimes that I have ADHD. Well I don’t. Oh look a butterfly.

10 fresh dates, pits removed
50g cacao butter
1/4 cup coconut oil
1/2 cup coconut cream
Good pinch rock salt
200g 85% dark chocolate

Melt together over a low heat the cacao butter, coconut oil and coconut cream. Pop the fresh dates & salt into the food processor & blend, while the blender is still running, slowly add the cacao butter mix to the dates and blend until smooth. Spoon this into chocolate moulds or pour into a baking paper lined tray. Pop this in the freezer for at least a few hours to set. Once set, remove from the chocolate moulds or cut into small cubes if you used a tray and place back in the freezer while you prepare the chocolate. Break up the chocolate and melt over a low heat in a saucepan until smooth, stirring constantly to prevent burning. Once smooth, remove from heat and set aside for about 15 mins to cool slightly. Set out a sheet of baking paper on a tray. Pull the caramels out of the freezer, dunk then in the chocolate, allow the excess chocolate to drop off & place them on the new tray. Store in the fridge or freezer.

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