Guest Recipe: Hazelnut Chocolate Salted Caramels
The amazing Amelia Freer has given us the best guest recipe for hazelnut chocolate salted caramels – just the dream! They’re seriously decadent and almost impossible to resist, you should really only make them when you have lots of friends coming over because otherwise you’ll probably gobble them all up in a few minutes as they’re just too good! Can’t wait to hear what you all think.
For the Salted Caramels
14 small medjool dates, pitted
75ml of coconut milk
75ml melted coconut oil
¼ of a teaspoon of sea salt flakes, plus sea salt flakes for sprinkling
½ a teaspoon of vanilla powder
12 raw hazelnuts
Coconut flour, for dusting
For the Chocolate Coating
25g of cacoa powder
25g of coconut oil
2 tbsp coconut crystals
Soak the dates in a bowl of hot water for 20 minutes, then drain and put them into a blender with the coconut milk, coconut oil, salt and vanilla powder. Blend into a smooth paste, then transfer to a freezerproof container and freeze for 1 hour.
Line a baking tray with greaseproof paper. Roll a hazelnut in the caramel mixture until it’s coated – it’s messy and the balls won’t be a perfect shape but this doesn’t matter, just keep using teaspoons to handle the caramel. Dust with a little coconut flour so the balls don’t stick together and put onto the lined baking tray. Repeat until all the mixture is used up, then put the tray into the freezer and freeze for 3 hours.
While the nuts are freezing, make the chocolate coating. Put all the ingredients for the coating in a pan and set over a low heat, stirring until melted. Remove from the heat and leave the mixture to cool a little until it is thick enough to drizzle over the caramel balls.
Pour the coating over the caramel balls, sprinkle a little salt over each, then pop back into the freezer for 30 minutes.