Salted Caramel Chocolates
These little chocolates will always remind me of my recent trip to Queenstown, for two reasons.
Around the corner from our hostel was the cutest little café serving breakfast, lunch, cakes and lots of vegan treats and sweets! I sat there one afternoon to hide from the cold, writing my travel journal (I do this for any trip I go on, for memories), reading my book and sipping on a white pomegranate tea. A big day of skiing instilled a need for something sweet, so I nibbled on the most delicious vegan salted caramel truffle and knew I had to recreate them when I got home.
I was originally going to make the centre purely date based but I couldn’t resist adding some of my new found obsession, Fix and Fogg dark chocolate peanut butter, also from New Zealand. My friend and I devoured a jar in around 3 days, and went on a search for another one to get us through the rest of the trip. I couldn’t bear to throw out the last ¼ of the jar that was left, so in it went into my suitcase home. I got a strange look from the customs guy at the airport when I told him I was declaring a jar of peanut butter. Oh, the things you do for food!
So, thanks to Vudu Café and Larder in Queenstown for the inspiration, and the best chocolate peanut butter from Fix and Fogg! This is a New Zealand brand but you can buy it in some Melbourne stores. You can check their website here for stockists! I highly recommend!
They’re sweet, a little salty, rich and delicious. I keep mine in the freezer because I like the caramel filling to be a little chewier but the fridge would be fine or even an air tight container, in a cool spot.
That’s enough from me..
Salted Caramel Chocolates
Makes 8-12 balls depending on size
8 medjool dates
2 tbsp chocolate peanut butter (regular peanut butter will do)
pinch of salt
100g dark chocolate
1. In a food processor, add the medjool dates, peanut butter and salt and blend until a ball forms. If the dates are old or dry, you may need to add a dash of water to bring the mixture together.
2. Using a teaspoon or tablespoon (depending on what size you’d like your balls to be), divide and spoon mixture onto a lined plate or tray.
3. Using wet hands, roll the mixture into even balls.
4. Pop the tray of date balls into the freezer to firm (roughly 30 mins), before dipping in chocolate
5. Break the chocolate up and melt the chocolate over a double boiler or in the microwave.
6. Drop date balls into the chocolate mixture, one by one and coat evenly. Place back onto the lined tray.
7. Store chocolates in the fridge or freezer for a few weeks (if they last that long!).