From our family kitchen
Salted Caramel Chocolate - Dairy Free
Published
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 Himalayan Salt, to suit your taste
- A dash of water
- FOR THE CHOCOLATE:
- 160g Lucy Bee Coconut Oil
- 5 tbsp. Cacao Powder
Method
- FOR THE SALTED CARAMEL:
- Add all ingredients to a blender and blitz to a thick consistency and all ingredients are combined. Set aside.
- FOR THE CHOCOLATE:
- Melt Lucy Bee Coconut Oil in a pan, over a low heat then stir Lucy Bee Cacao Powder in, being careful not to burn.
- Pour the chocolate mixture into a silicon mould or oblong container.
- Break the salted caramel into pieces and add to the chocolate mixture, spreading it evenly.
- Add a little extra Himalayan Salt, if required.
- Freeze for 1-2 hours. Store in the fridge. Cut into squares to serve.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story