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Salted Caramel Chocolate - Dairy Free

 

Preparation Time
5 minutes

Cooking Time
None - freeze for 2 hours

Serves
Makes approximately 15 squares

Allergy Information
Gluten Free, Lactose Free, Dairy Free, Vegan, Vegetarian


Ingredients

  • FOR THE SALTED CARAMEL:
  • 5 Medjool dates, pitted
  • 2 tbsp. maple syrup
  • A pinch of Lucy Bee Himalayan Salt, to suit your taste
  • A dash of water
  • FOR THE CHOCOLATE:
  • 160g Lucy Bee Coconut Oil
  • 5 tbsp. Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate

Method

  1. FOR THE SALTED CARAMEL:
  2. Add all ingredients to a blender and blitz to a thick consistency and all ingredients are combined. Set aside.
  3. FOR THE CHOCOLATE:
  4. Melt Lucy Bee Coconut Oil in a pan, over a low heat then stir Lucy Bee Cacao Powder in, being careful not to burn.
  5. Pour the chocolate mixture into a silicon mould or oblong container.
  6. Break the salted caramel into pieces and add to the chocolate mixture, spreading it evenly.
  7. Add a little extra Lucy Bee Himalayan Salt, if required.
  8. Freeze for 1-2 hours. Store in the fridge. Cut into squares to serve.

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