Nutty Caramel Chocolate Bites

Name: Thermomix recipe: Nutty Caramel Chocolate Bites
Prep time: 10 min
Ingredients: 150 Grams dried dates soaked in 50g boiling water for 1 hour; 150 Grams Peanut Butter; 2 Teaspoons vanilla bean paste; 40 Grams coconut oil; 25 Grams dark (you can use cacao); 60 Grams Alouss coconut chocolate; 20 Grams shredded coconut; Pinches pink salt flakes; 150 Grams Alouss coconut chocolate melted; Handfuls roasted hazelnuts

Makes 12 Prep Time 10 minutes Rated: Print

Don't you love a vegan option when you feel like it? This amazing chocolate from Alouss will not make you feel like you are missing out on anything!

I love Instagram. If you are not on the gram yet, get on over there, sign up and make sure you follow me!

These days, I am doing a LOT of business on Insta and so to get a message from Elsie, the founder and chocolate creator at Alouss chocolate about featuring their vegan coconut milk chocolate bar in a recipe was something I was pretty happy to take on board. I had already tried their amazing bean to bar chocolate in my subscription box from Bean Bar You. (Get onto that as well) so I was totally up for the challenge. This is the result. Not quite sugar free, but seriously, grain free, dairy free and soooo yummy.

If you were having a moment where the dairy free thing didn't bother you, you could totally replace the peanut butter with my Notella Spread...just to make it even more chocolatey! (But you didn't hear it from me....MORE chocolatey, I mean...is that a thing?)

To find out more about Alouss bean to bar chocolate go follow Elsie on the gram as well, or head over to their website (and get shopping!!)

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Need

Base
150 Grams dried dates soaked in 50g boiling water for 1 hour
150 Grams Peanut Butter Recipe
2 Teaspoons vanilla bean paste BUY
40 Grams coconut oil
25 Grams dark (you can use cacao)
60 Grams Alouss coconut chocolate BUY
20 Grams shredded coconut
Pinches pink salt flakes BUY
Topping
150 Grams Alouss coconut chocolate melted BUY
Handfuls roasted hazelnuts

Do

1: Place the soaked dates into the Thermomix bowl and blend 10 sec/speed 6. Scrape down sides of bowl.
2: Add remaining base ingredients and cook 5 min/50°C/speed 1.
3: Divide between 12 silicone cupcake liners and place into the freezer.
4: To melt the topping, you can use the Thermomix bowl or just the microwave given it is a small amount. Melt until just glossy, stir to complete the melting process and pour over the base. Divide a few roasted hazelnuts between the 12 servings.

These are best kept in the freezer. Remove just a few minutes before serving.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!