Salted caramel superfood chocolates
makes around 20 chocolates
(you will need silicone moulds to create the beautiful heart and flower shapes which can be purchased from amazon)
90g cocoa butter
40g coconut sugar
20g maple syrup
50g raw cacao powder
10g lucuma powder
Salted caramel (see recipe in sweet treats section)
heat the cocoa butter until melted in a Bain Marie or heat proof glass bowl over a pan of hot water, then add coconut sugar and maple syrup, stirring until combined.
add the cocoa powder and lucuma powder, stirring until a liquid chocolate consistency forms.
then add chocolate to the moulds until each one is half full.
add moulds to the freezer for 10 mins until the chocolate sets, then take out of the freezer, add a little dollop of salted caramel into each heart and flower, and top with the remain liquid chocolate.
place moulds back into the freezer again for another 10 minutes, and then pop out all the chocolates from the moulds. they can be stored in the fridge for up to 1 week or freezer for up to 8 weeks in an airtight container.