Andrea’s Love: Salted Caramel Bites

| February 28, 2014

 

SALTED CARAMEL3

Image: Andrea Love 

Words by Andrea Love 

IF you’ve got a special somebody you’d like to impress, nothing says erotic like chocolate-coated bites of caramel.

Everyone is going to want your salty balls in their mouth.

Caramel does have a reputation for being a little exxy in the health department, but fear not, I’ve found a caramel recipe that will blow your socks off but not add on the kilos. All the rich, decadent flavour is still there but without the refined sugar so you can enjoy your hit of sugar without a worry in the world.

Salted Caramel Bites

Makes approximately 15 large bites

SALTED CARAMEL2

Image: Andrea Love

What’s inside?

For the caramel:

1 cup pitted mejool dates (approx. 15 large dates)

¼ cup coconut milk, warmed

¼ cup melted coconut oil

1 tsp vanilla extract

½ tsp Himalayan salt

Flour, for dusting

Chocolate coating:

1/3 cup dark chocolate chips

To make:

Soak the pitted dates in hot water for approximately 15 minutes before draining well. In a food processor, combine dates, coconut milk, coconut oil and vanilla extract and blend till a paste is formed. Add about ¼ tsp salt, blend and taste. If more salt is needed, repeat the step. Place your caramel in a bowl and into the fridge for a minimum of 3 hours till the mixture has hardened to a workable consistency.

Roll out teaspoons of the caramel into balls or squares. Dust lightly with flour to ensure they don’t stick together, and place them on to a baking paper lined tray. Place your bites into the freezer to stay firm.

Melt the chocolate chips over the stove or in the microwave until smooth and dip each bite in before placing back onto the baking paper. Sprinkle a little salt on top and keep in the fridge or freezer until the chocolate coating has hardened completely. These bites will keep for a few weeks in the fridge.

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Category: FEATURED, LIFESTYLE, Uncategorized

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