Sirova
03-03-2010, 12:58 PM
Kori's Karamel Cups or Hearts
Kori and I met through a raw meet-up website, and subsequently started the Ames Organics Food Buying Group. Not too long after that, she, Matthew and I started Sirova Raw Foods. We both love chocolate, kombucha, kale, and well, pretty much everything. So I thought she will probably love this chocolate with a caramel center, because it's definitely one chocolate I would have liked to have named after me :) The karamel is a scaled down version of a caramel recipe in Living Raw Food by Sarma Melngailis.
Ingredients
- 1/3 cup cacao powder, sifted
- 1/3 cup coconut oil, melted amount
- 2 T dark agave nectar
- 1/2 cup pecans
- 1 T coconut oil, melted amount
- Pinch salt
- 2 T dark agave nectar
- Pinch lucuma
Directions
- Mix the 1 T melted coconut oil with the 2 T agave nectar and pinch of salt. Grind the pecans, and add the coconut oil mixture. Process until smooth and you can roll the pecan caramel into little balls. Make 1/2 t worth of caramel balls (or more, depending on the size of your molds. I'd use twice this amount for mini muffin cups.)
- Mix the melted 1/3 cup of coconut oil, cacao powder and 2 T agave. In chocolate molds or mini muffin cups, pour a little liquid chocolate in each, gently place a caramel ball on top, and pour more liquid chocolate to cover. f the chocolate starts to get stiff, simply put the bowl over another one with hot water in it. It is very unlikely that the chocolate will get hot, mine doesn't even get warm when I do that. Place in the freezer to harden, and unmold when solid. You may need to add a little more liquid chocolate on top as they are hardening. Store in the freezer or fridge (coconut oil will melt at room temperature).
Kori and I met through a raw meet-up website, and subsequently started the Ames Organics Food Buying Group. Not too long after that, she, Matthew and I started Sirova Raw Foods. We both love chocolate, kombucha, kale, and well, pretty much everything. So I thought she will probably love this chocolate with a caramel center, because it's definitely one chocolate I would have liked to have named after me :) The karamel is a scaled down version of a caramel recipe in Living Raw Food by Sarma Melngailis.
Ingredients
- 1/3 cup cacao powder, sifted
- 1/3 cup coconut oil, melted amount
- 2 T dark agave nectar
- 1/2 cup pecans
- 1 T coconut oil, melted amount
- Pinch salt
- 2 T dark agave nectar
- Pinch lucuma
Directions
- Mix the 1 T melted coconut oil with the 2 T agave nectar and pinch of salt. Grind the pecans, and add the coconut oil mixture. Process until smooth and you can roll the pecan caramel into little balls. Make 1/2 t worth of caramel balls (or more, depending on the size of your molds. I'd use twice this amount for mini muffin cups.)
- Mix the melted 1/3 cup of coconut oil, cacao powder and 2 T agave. In chocolate molds or mini muffin cups, pour a little liquid chocolate in each, gently place a caramel ball on top, and pour more liquid chocolate to cover. f the chocolate starts to get stiff, simply put the bowl over another one with hot water in it. It is very unlikely that the chocolate will get hot, mine doesn't even get warm when I do that. Place in the freezer to harden, and unmold when solid. You may need to add a little more liquid chocolate on top as they are hardening. Store in the freezer or fridge (coconut oil will melt at room temperature).