My sister in law made these for Easter and I thought they were delicious. She kindly shared the recipe, so I had a go at making them today.
This will make 12 bites
Ingredients for the chocolate part: 1/4 cup cacao butter, 1/2 cup coconut oil, 1/2 raw cacao powder, 2 tbsp maple syrup, 1 tsp vanilla extract. Filling: 3 tbsp cashew butter, 2 tsp maple syrup, 1/4 tsp sea salt.
1. Melt the cacao butter and coconut oil over a low heat, then add the cacao powder, maple syrup vanilla extract and whisk until smooth.
2. Spoon in a teaspoon of chocolate into mini cupcake cases and leave in the freezer for 10 minutes.
3. neanwhile, to make the caramel filling, place the cashew butter, maple syrup and sea salt in a bowl and mix well. Roll into 12 small balls.
4. Remove the chocolate cases from the freezer and place a ball in each case then spoon over the remaining chocolate to fill the cases.
set in the fridge for 1 hour. Store in a airtight container in the fridge and eat within 5 days.