Remember the ad campaign ‘do you love someone enough to give them your last rolo’? Well I certainly do – it posed quite a conundrum when I was little for both me and my fellow chocoholic Dad, despite me being the world’s biggest daddy’s girl (and working out from an early age where my pocket money came from) and being the apple of his eye, we both always felt the pain of parting with that final rolo at the end of the packet.
I remember also at senior school every Valentine’s Day the boys school next door used to sell ‘last rolos’ which the pupils could get anonymously delivered to girls of their choosing at our school. I don’t think I ever received any – braces, home hair highlighting disasters, a flat chest and just general awkward teenage phase meant I wasn’t a prime target for such romantic gestures – but that was OK, I think I was just a bit of a late bloomer!
So to save anyone else the trouble of my aforementioned dilemmas and teenage angst, I’ve created these Rawlos, which in my opinion are even yummier than the original, AND with only seven ingredients and a super simple method, if you think you’re about to get down to your last one you can just make some more! Crisis averted.
For the caramel
- 1/2 cup dates
- 1/4 cup almond milk
- 1/2 tbsp almond butter (or any other nut or seed butter)
- 1/4 tsp vanilla extract
For the chocolate
- 1/2 cup cacao butter
- 3 tbsp cacao powder
- 4 tbsp maple syrup
First make the caramel by popping the ingredients in a food processor or high speed blender and whizzing for a couple of minutes until a smooth, sticky, gooey caramel forms. Spoon this into a bowl and pop it in the freezer for half an hour to give it time to set a little.
For the chocolate, melt the cacao butter by placing it in a bowl over a saucepan half full of water and heating at a medium heat until the cacao butter is totally liquid. Remove the bowl from the saucepan and stir into it the cacao powder and maple syrup.
In a chocolate mould (or you could also use mini cupcake cases) spoon a little of the melted chocolate in, so that the moulds are about 1/3 full. Place in the fridge for 15 minutes to set.
Remove the caramel from the freezer and with a teaspoon pop a small amount into the middle of moulds so that they are about 2/3 full but try to avoid the caramel going into the edges. Then pour more of the melted chocolate so that the moulds are full and the caramel is completely covered and place back in the fridge for another hour or so (tortuous I know) so that they can set completely before you dig in. Then remove from the moulds and share away!
Love, Mrs H xx