First things first: these caramel thingies are highly addictive. And if you’re a sugar addict like me, you’re gonna absolutely love them. They are basically just dates and nut butter covered in homemade chocolate, and one or two other ingredients to make it all stick together. Sounds pretty incredible right? They are. I promise.
Also, they’re the perfect thing to make when you’re feeling a little low in this cold and dark winter season. The maca and cocoa in the chocolate will give you some extra energy, and the caramel will definitely give you that sugar kick that you might or might not be in need of. 😉
peanut butter caramel & maca chocolate
(makes a lot, around 30)
for the caramel:
- 500g soft dates
- 4 tbsp coconut oil (melted or room temperature)
- 2 tbsp peanut butter
- 2-3 tbsp agave or maple syrup (or any additional sweetener)
- 1 cup almond milk (or any plant based milk)
for the chocolate:
- 100g cacao butter
- ca. 100g raw cacao powder (or any high quality cacao powder)
- 3-4 tbsp agave syrup (or any liquid sweetener)
- 3 tsp maca powder
- Make the caramel: Mix all the ingredients in a high speed blender and blend until smooth and creamy. Add some more almond milk if the consistency is to thick (should be a little more runny than brownie batter). Stop blending and scrape down the sides a few times if needed.
- Line a rectangular baking form (like one for bread in size) with baking sheets and pour the caramel in. Spread evenly with a spoon and put in the freezer overnight (or at least 4 hours).
- Make the chocolate: Melt the cacao butter in a bowl over boiling water (water bath) and remove when melted. Add the other ingredients slowly and stir until well combined.
- Take the caramel out of the freezer and cut into bars with a knife. Carefully place them on a wooden board or a plate lined with a baking sheet, using a knife or a fork. Drizzle some chocolate on each caramel bar and then place them in the fridge for around 15mins.
- You can decorate them with more nut butter, cacao nibs or whatever you want.
- Dig in! <3
Hope you liked this little recipe! I know this was a really short post, but i’ve only just started in trying to rise to my full potential and i’ve got so so many ideas for things i wanna create, learn and share, so stay tuned.
Much love xx Jez