Chocolate + Caramel Roses

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I absolutely adore anything with caramel and I was on a mission to make a healthier version of Cadbury’s caramel bar when I came across a chocolate rose mould in Stock on King Street in Dublin. These little roses are the perfect size because you don’t feel heavy or bloated (even if you eat them all at once) but you still get that amazing crunch and sweetness.

First, you need a chocolate rose mould like the one in the picture below. Like I said, I got this mould in Stock for about but you can try TK Maxx or even online stores like Amazon to see if you can get a better deal.

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Second, melt about 3 squares of dark chocolate (I used Viviani’s 90% dark chocolate) and then pour it into the moulds until the chocolate covers about 3/4 of the mould. Put in the freezer for about 1 hour.

 

Meanwhile, make the caramel: 

  • 1 1/2 cups of Medjool Dates – pitted (around 14-16 dates depending on the size)
  • 2 tbsps of Coconut Oil – melted
  • 2 tbsps of Coconut Milk – solid part only
  • 2 tbsps of Cashew Butter
  • 1 tbsp of Chia Seeds
  • 4 tbsps of Water
  • 4 tbsps of Ground Almonds

 

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If you don’t want extra caramel I would cut the above recipe in half, but this caramel is honestly insanely delicious so it’s always good to have a little extra lying around!

 

After the hour is up, take the mould out of the fridge and spread the caramel on top of the chocolate so that it covers the entire mould. After this, melt another 3-4 squares of dark chocolate and pour it over the caramel – be generous and don’t be afraid of overflowing, you will need to do so in order to ensure that your roses will come out with perfect layers. Put in the freezer for at least 2 hours or overnight – the longer you keep them in the fridge the better the crunch of the chocolate is.

 

And there you have it, a perfect combination of crisp chocolate and gooey caramel. Feel free to tag me in your recreations on Instagram or Twitter.

 

Tara

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