Salted Caramel, Hazelnut and Chocolate Truffles!

These are delightful! I made salted caramel whip for a healthy sticky date pudding but sadly it didn’t work out the way I wanted it too… As soon as I have to put something in the oven it all goes pear shaped! I think I will stick to just raw baking as I seem to be more successful at that! It took me awhile to figure out what these wee moorish bites tasted like and in the end I figured it out… Caramel Magnums. So if you like caramel magnums but you don’t want to be loading up on a bunch of ingredients that doesn’t leave you thriving then have a wee whip of these beauties that are much better for you and let me know what you think! They are gluten, dairy, refined sugar and soy free so pretty allergy friendly. If you re-make them be sure to tag me on Instagram as I would love to see your recreations! @for_guts_sake

I always encourage the use of organic ingredients where possible.

FOR THE SALTED CARAMEL 6 Medjool Dates 1 Tin of Coconut Cream (just use the cream not the liquid) A splash of pure maple 1 Teaspoon of vanilla extract Salt to taste – it’s personal preference here but maybe start with ¼ of a teaspoon and see if that’s enough for you! WHAT NOW? Blend all the ingredients together in a food processor until it forms a nice ‘whip’ – place in the fridge to set (temporarily) so it’s just hard enough to roll into balls. You need to work quickly as it can melt. Once rolled into balls place back into the freezer while you make the chocolate sauce. FOR THE CHOC SAUCE 1/3 Cup Cacao Butter – or use coconut oil 1 Tablespoon of Pure Maple 2 Tablespoons of Cacao Powder Pinch of salt Melt the cacao butter in a saucepan on a low heat. Remove from the heat and allow to slightly cool and add the rest of you ingredients. Once the salted caramel is hard enough, remove from the freezer and coat in chocolate goodness. Return to the freezer briefly so the chocolate sauce can set. These beauties of magicness are best stored in the freezer just as if you would with a caramel magnum. When you take them out I would suggest to leave them for a couple of minutes while your tea is brewing (it's great to consume these with a cuppa!) so they aren't too solid to eat. From memory... now don't hold me to it ... but I think you should have about 10-12 balls from the mixture. Then… get creative and add a wee topping like beautiful hazelnuts! Enjoy every bite! Yours in health and wellness, Bec xx