These Dark Chocolate Salted Caramels are rich, creamy and made without any refined sugars!
Keyword: caramels, dark chocolate, salted caramel
Author: Kaylee Pauley
For the Chocolate
1tbspextra virgin organic coconut oil
1.5ounce1 serving 70% dark chocolate - I used Dark Greens & Black Organic
2 ½tbsp.raw honey
4 ½tbspcocoa powder
For the Caramel
5large pitted datessoak dates in warm water if they are firm, then drain
In a double boiler or heatproof bowl over a simmering saucepan of water, melt organic butter, coconut oil and 70% dark Chocolate . Remove from heat and stir in honey until well combined. Slowly add in cocoa powder and salt, stir gently to combine until smooth.
In mini muffin pan, spoon in small spoonful of melted chocolate mixture (set some aside to add after the caramel). Tilt the pan slightly to allow chocolate to coat the sides. Place in the freezer to set for approx 10 minutes.
In a food processor blend dates, maple syrup and sea salt until smooth.
Remove the chocolates from the freezer. Spoon a little of the caramel into each mold on top of the set chocolate, spread caramel flat. Spoon remaining melted chocolate over top, covering the caramel completely. Place pan back in the freezer to set. Wait until the chocolate is totally firm before taking it out of the mold, 1-2 hours. Remove chocolate caramels from pan with small knife, store in tightly sealed container in the freezer for up to one month. Careful not to leave chocolates at room temperature for more than 30 minutes as they will soften quickly.
Sprinkle Dark Chocolate Caramels with additional sea salt if desired.