So it’s Christmas time! Out come the chocolates, out comes the pudding and all the trimmings!
Get yourself prepared by making your own healthy versions! No-one is even going to suspect you made them all with healthy ingredients!
I decided to make my own chocolate with all the functions coming up for Christmas celebrations. Bonus! I know I’m eating the right things, I’m still getting to enjoy chocolate without the guilt minus all the sugar of regular chocolates!
You will need a food processor for this one to get the caramel filling nice and smooth.
Paleo and Vegan friendly.
- 1 block of dark cooking chocolate (70-75% cocoa)
- 1/4 cup coconut, split among 3 small bowls
- natural food colouring, red and green
- 1/4 cup organic hulled tahini
- 5 medjool dates (more rich caramel flavour) or pitted dates, (soak for 10 minutes in hot water)
- 1 1/2 tbl coconut oil, melted
- 1/8 cup sugar free maple syrup (taste and add more for a sweeter taste if you like)
In a pot on low, melt chocolate and continually stir. Remove from heat and stir any remaining chocolate pieces until all melted off the stove. You don’t want to burn it!
Split coconut into 3 small bowls. Leave one bowl of coconut white. Add a few drops of red food colour to one bowl and a few drops of green to the 3rd bowl. Stir through well. Set aside.
Melt coconut oil.
Place tahini, dates, coconut oil and maple syrup into a food processor. Process on high until mixture becomes smooth.
Half fill chocolate moulds with the melted chocolate, place in freezer for 3-5 minutes. Remove
Using a small spoon, add a small amount/ dollop of caramel to chocolate in moulds. Remembering you need to add chocolate over top, so don’t put in too much!
Keep a tablespoon of chocolate aside.
Once caramel is spooned in, top with remaining chocolate and freeze for 10 minutes until hard.
Remove from freezer. Using a teaspoon, spread a small amount of chocolate over the top and dip top of chocolates into coloured coconut.
There you have it!
Easy, healthy, caramel filled chocolates!!