I have adapted the recipe caramel recipe from talesofakitchen.com and a white chocolate recipe. To learn more about making white chocolate and how to temper it, check info out here.
This recipe will make six little treats, and will have your tastebuds humming with happiness. I won’t deny that these chocolates are sugary, but sometimes life just calls for tasty edibles.
Melt together 60g cocao butter + 4 TB icing sugar + 1 tsp coconut milk powder. Stir well.
Use half of the chocolate to line the base of 6 cupcake tins, as shown to the left. Store the cupcake tins in the freezer, and set the rest aside.
In a food processor, combine 1/4 cup strong coffee + 2 TB tahini + 1/4 cup fresh dates. Blend into a paste.
Ladle a tablespoon of caramel onto the centre of each chocolate. Repeat with all six. Spoon the remaining chocolate over the top and smooth over with a spoon. Store in the freezer.