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Salted Chocolate Hazelnut Caramels

Soak dates in a bowl of hot water for 20 minutes. Drain and put them in ablender or food processor with coconut milk, coconut oil, salt and vanilla.Blend into a smooth paste, then transfer to a container and put it in the freezer for 1 hour to cool and thicken.

 

Line a baking tray with wax/ parchment paper. Coat each hazelnut completely with the cooled mixture to form 12 balls. Dust the balls with a little coconut flour to prevent sticking. Place on the tray. Freeze for 3 hours. To make the chocolate sauce, place cocoa, coconut oil and coconut sugar into a small saucepan. Stir over medium heat until melted. Let mixture coolfor a couple of minutes to thicken, then drizzle over top of the caramel balls. Sparingly sprinkle the balls with the pinch of sea salt and place back in the freezer for 30 minutes. Serve cold from the freezer.

Ingredients:

1)

medjool dates, pitted : 10

2)

coconut milk : 0.33 cup

3)

melted coconut oil : 0.33 cup

4)

sea salt : 0.25 teaspoon

5)

natural vanilla extract : 0.5 teaspoon

6)

hazelnuts, raw : 12

7)

coconut flour, for dusting :

8)

cocoa powder : 3 tablespoon

9)

coconut oil: 2 tablespoon

10)

coconut sugar : 2 tablespoon

11)

sea salt : 1 pinch

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