Chocolate and nuts are a PRIMO combination.
It’s my go-to merger when I want to whip up something as a treat I know my little family will love.
These little delights are the sister treat to my previous recipe for Raspberry ‘Cheese’cake Chocolates. The gooey nutty centre is simply AH-mazing, you’ll be reaching one after another after another. Our wee girl loves eating the filling, clinging to my knees looking at me with big eyes asking for “more?? Mooore??”
If you’re making these for a bigger event it’s super easy to double (or triple!) the recipe, you won’t regret it if you have leftovers!
Nutty Caramel Chocolates – makes 12 mini cups
1/2 cup dates, soaked in 1/2 cup water for 3+ hours or overnight
3 tbsp almond butter (can substitute with peanut butter if desired)
1/2 tsp vanilla extract
150g/5.3oz dark chocolate (70% cocoa solids or higher), melted
Drain the dates of the water, add to a food processor or blender (or use a stick blender) with the almond butter and vanilla extract. Blitz until you reach a smooth (and delicious!) consistency. Set aside.
Using a teaspoon, spoon melted chocolate into mini muffin cases (sit them in a mini muffin tray to aid shaping) then use the back of the spoon to spread the chocolate up the sides as well (so that you have covered the base and sides of the case with chocolate). This will use about 2/3 of your melted chocolate. Place the tray in the fridge for 5 mins to set the chocolate. Then fill the centers with spoonfuls of the caramel mixture. Top the cases with the remaining melted chocolate to cover over the caramel. Place the tray in the fridge for a further 5 mins and hey presto – delicious homemade chocolates!!!