Chocolate Candies with Salted Caramel Filling

Isabella Sander

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INGREDIENTS

Caramel

1 cup pitted dates

2 tbsp coconut oil

Warm water

Pinch of salt

Chocolate Shell

3½ oz vegan dark chocolate

1½ tsp canola oil

1 tbsp coarse

Himalayan salt

Topping

Berries or other small fruits of your choice

1 tbsp almond slices, crushed

INSTRUCTIONS

To make the caramel, place dates, coconut oil and water (starting with ¼ cup) in a blender and blend until smooth. Add more water if needed. The consistency will depend on the amount of water added. Make what is best for you. Add a pinch of salt and mix. To make the chocolate shell, melt chocolate in a double boiler or microwave. Add oil and mix until smooth. Prepare silicone mold with small holes shaped as hearts, stars, squares, flowers, etc. Place 2-3 flakes of Himalayan salt in each. Pour chocolate to cover them. Brush sides with chocolate. Place mold in the freezer for 5-10 minutes until chocolate is set. Remove from the freezer. Spoon ½ teaspoon of caramel into each. Cover with remaining chocolate. If the chocolate sets, warm it slightly to get a runny consistency. Fill each shape to the top. Place in the freezer for about 1 hour or leave overnight. Sprinkle with some Himalayan salt before serving.