Coconut, Caramel Cream-Filled Chocolates
Servings: 10
Preparation Time: 40 minutes
Ingredients:
Chocolate:
- 1/2 cup coconut oil
- 1/2 cup cocoa powder
- 2 tablespoons maple syrup
Caramel Cream:
- 3 tablespoons Coconut Cream Concentrate
- 3 tablespoons maple syrup (or honey)
- 1/4 teaspoon vanilla extract
- 2 pinches sea salt
Garnish:
- Freeze-dried strawberries, crumbled
Directions:
Gently melt coconut oil over low heat on the stovetop. Stir in cocoa powder and maple syrup. Spoon about 1/2 tablespoon of melted chocolate into the base of your chocolate molds. Make sure the bottom of each mold is well covered. Save 1/2 of the melted chocolate for coating the tops of the candies.
Place chocolate filled molds into the freezer for 15 minutes to firm up while you make the caramel.
Gently melt the Coconut Cream Concentrate over low heat. Stir in maple syrup, vanilla, and sea salt. This will form a caramel cream sauce. Spoon a little bit of the caramel onto each chocolate heart base. It can be easier if you use 2 spoons to do this, using one spoon to push the caramel off of the other.
Put back into the freezer for another 10 minutes to firm up caramel and first chocolate layer.
Cover each caramel candy with the remaining chocolate. I also like to add a couple granules of sea salt sprinkled on the top of each candy.
Freeze for another 20 minutes, and then enjoy!! You can garnish with any remaining caramel and freeze-dried strawberries.
These candies will keep best stored in the freezer. I love them crisp and cool. They will get soft and melt if left in a warm spot too long.
Recipe and photo submitted by Andrea, Willamina, OR.
