Chocolate Treats with Matcha & Salted Caramel Fillings Recipe

Chocolate Treats with Matcha & Salted Caramel Fillings Recipe
SERVES
20

TIME TO PREPARE

STORAGE
Store in fridge.
Gluten Free Vegan Dairy Free

Indulge in white chocolate bites with salted caramel sauce & dark chocolate bites with sticky matcha power sauce. Simple to put together and a tasty contrast of textures and flavours these treats will give you a boost of energy and a flavour that will tingle. Great for Easter, or wrapped in a bag and gifted as a present. 

(Note: both seperate recipes make 12 small chocolates)

Print

Ingredients

Equipment
  • 2 x Bain Marie
  • Wooden Spoon
  • Sieve
  • Chocolate Moulds
  • Teaspoon
  • Small Saucepan
  • Food Processor

Method
  1. FOR THE WHITE CHOCOLATES with SALTED CARAMEL SAUCE:
  2. First, set up your bain marie. Melt the cacao butter and coconut oil together until fully melted and combined. Stirring occassionally. 
  3. Stir in the vanilla powder and sift in the icing sugar. 
  4. Spoon a small amount into your mould, only filling about 1/3 of the mould - pop into the freezer for 5 minutes. 
  5. For the salted caramel sauce, place the sugar, water, vanilla extract and salk in a pan and heat until the sugar has melted and the mix has reduced slightly. (approx 5-10 minutes)
  6. Add the coconut milk and stir throughly. Leave to heat for 3-5 more minutes until thickened.
  7. Remove from the heat and allow to cool completely.
  8. Take the chocolates out of the freezer. Add a small amount of the sauce filling and then spoon more of the chocolate mixture over the top to seal it in as a chocolate. 
  9. Place in freezer to harden completely. This takes a few hours.
  10. Once hardened, pop out - share & enjoy!
  11. FOR THE DARK CHOCOLATES with STICKY MATCHA POWER SAUCE:
  12. In a bain marie, place the cacao butter and let it melt.
  13. Once melted, sift in the vanilla and cacao powder and mix until smooth.
  14. Then add the agave syrup and mix until completely blended. 
  15. Spoon a small amount into your mould, only filling about 1/3 of the mould - pop into the freezer for 5 minutes. 
  16. For the sticky matcha power sauce filling, soak the dates in hot water for 10 minutes to soften, and save 2-3 tbsp of the liquid.
  17. After soaking the dates, place them in a food processor with the 2-3 tbsp of soaked date liquid. Blend until they form a smoothe texture.
  18. Add the pumpkin seed butter, matcha powder and vanilla extract to the processor and blender further until a fully smooth and combined mixture.
  19. Take the chocolates out of the freezer. Add a small amount of the sauce filling and then spoon more of the chocolate mixture over the top to seal it in as a chocolate. 
  20. Place in freezer to harden completely. This takes a few hours.
  21. Once hardened, pop out - share & enjoy!
Variations

The Indigo Chocolate Starter Kit includes a selection of the ingredients for the chocolate parts.

11 April 2017 - 10:17am