You know that feeling. When you just want something sweet, and fruit just isn’t going to cut it. You want something that tastes SO indulgent and heavenly that you’ll be so in love with it you’ll wonder whether it’s possible (or legal) to marry a chocolate. ‘Do you Emma, take this white chocolate caramel to be your lawfully wedded companion, in sickness and in health, until consumption do you part?’ ‘Yes, yes I do.’
I’m not messing around when I tell you that these have made me a little delirious. Butterflies in my tummy, that spring in my step, the thrill of the chase (to the fridge); I’m definitely in head over heels in love.
It turns out that the ingredients for this happy union are just sevenfold, and in no time at all (half an hour tops) you’ll be joining me in my delirium. When you bite through that sweet white chocolate and all the delicious golden caramel oozes out…well, I’ll let you find out for yourselves!
2tbsp coconut oil
Pinch of Himalayan salt
For the white chocolate
1/2 cup cacao butter
3 tbsp pure maple syrup
2 tbsp cashew butter
Place the almond milk and coconut sugar in a saucepan and heat on a medium heat for around 3 minutes (without stirring) until they become a liquid and just begin to bubble.
Remove from the heat and stir in the other ingredients until totally combined, then leave it to thicken up and cool while you make the chocolate.
To do this, melt the cacao butter in a bowl over a saucepan half full with water on a medium heat until melted, then stir in the other ingredients and keep stirring until all combined. Fill around 1/3 of your moulds (I use silicone chocolate moulds) with the white chocolate and place in the fridge for 10-15 minutes to set.
Once set, remove the moulds from the fridge and fill them another 1/3 full with the caramel mixture, then fill them to the top with the rest of the white chocolate mixture and place in the freezer for 15 minutes to set completely. Remove from the moulds and enjoy!!