because EVERYTHING is better dipped in chocolate.
Raw Chocolate Dipped Date-Tahini Caramels.
Raw Chocolate Dipped Date-Tahini Caramels.
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| be not ashamed. |
Lately, I can't go more than a week without coating something in dark chocolate. All of my recent dessert concoctions seem to wind up dipped or drizzled (or sometimes dusted) in the stuff. So, in an effort to make this unbreakable chocolate habit a little less health-averse, some serious raw vegan dessert experimentation has been going down in the slow club kitchen. There was this raw chocolate cheesecake, some almost raw chocolate drizzled coconut macaroons and now these caramels.
OMG... these caramels.
Date-tahini filling takes the place of a traditional sugar-based caramel and is dipped in a raw dark chocolate coating.
Perfect chocolatey, caramel-y goodness and completely raw to boot.
I wouldn't go so far as to call them healthy... but if you're planning on shame eating two dozen chocolates this valentine's day (no judgements, we've ALL been there)
make it these chocolates.
Trust me.
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Dark Chocolate Dipped Vegan Caramels
(makes approximately 24 caramels)
caramels:
1/3c raw tahini
5-6 pitted medjool dates
3Tbsp raw coconut oil
1/2tsp ground sea salt
raw chocolate coating:
1/2c melted raw coconut oil
1/3c raw cacao powder
1/4c raw agave
1/4tsp sea salt
or
(not raw)
1/2c dark chocolate chips
2tsp coconut oil
Caramel filling:
In the bowl of a food processor combine softened coconut oil, tahini,
pitted dates and salt.
Process until mixture is well combined and completely smooth, stopping to scrape down sides of the bowl as needed, about 3-4 minutes.
Scrape mixture onto a parchment lined baking pan and, using a spatula, roughly form into a 1/2" thick rectangle.
Freeze for 30 minutes.
Remove from freezer and slice into 1" squares.
Keep squares chilled until ready to dip in chocolate.
Raw chocolate coating*:
Whisk together melted coconut oil, raw cacao powder, agave and sea salt.
Once mixture is well combined set aside and allow to thicken to the consistency of melted chocolate, for about 5-8 minutes.
Individually dip chilled caramel filling into chocolate and place on parchment to set.
Once all caramels are dipped, return to the freezer for 30 minutes.
Store in an airtight container.
*alternately, you can use dark chocolate chips (not raw), melted with 2tsp coconut oil as the chocolate coating.
Simply melt the two together and dip caramels as instructed above.
(makes approximately 24 caramels)
caramels:
1/3c raw tahini
5-6 pitted medjool dates
3Tbsp raw coconut oil
1/2tsp ground sea salt
raw chocolate coating:
1/2c melted raw coconut oil
1/3c raw cacao powder
1/4c raw agave
1/4tsp sea salt
or
(not raw)
1/2c dark chocolate chips
2tsp coconut oil
Caramel filling:
In the bowl of a food processor combine softened coconut oil, tahini,
pitted dates and salt.
Process until mixture is well combined and completely smooth, stopping to scrape down sides of the bowl as needed, about 3-4 minutes.
Scrape mixture onto a parchment lined baking pan and, using a spatula, roughly form into a 1/2" thick rectangle.
Freeze for 30 minutes.
Remove from freezer and slice into 1" squares.
Keep squares chilled until ready to dip in chocolate.
Raw chocolate coating*:
Whisk together melted coconut oil, raw cacao powder, agave and sea salt.
Once mixture is well combined set aside and allow to thicken to the consistency of melted chocolate, for about 5-8 minutes.
Individually dip chilled caramel filling into chocolate and place on parchment to set.
Once all caramels are dipped, return to the freezer for 30 minutes.
Store in an airtight container.
*alternately, you can use dark chocolate chips (not raw), melted with 2tsp coconut oil as the chocolate coating.
Simply melt the two together and dip caramels as instructed above.
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