Raw Caramel Pods
Try this Raw Caramel Pods recipe, or contribute your own.
Try this Raw Caramel Pods recipe, or contribute your own.
- 1/2 cup shredded coconut
- for the base:
- 1 tbs coconut oil
- 3/4 cup pecans
- 2 tbs raw cacao
- 1 tbs coconut sugar (optional)
- 3 tbs coconut oil (virgin cold pressed)
- 1 tbs pure maple syrup
- grind of himalayan rock salt
- for the raw caramel:
- 10 medjool dates (soaked in boiling water for 30 mins
- 1 tbs coconut butter*
- 1 tbs rice malt syrup
- grind of himalayan rock salt
- for the chocolate top:
- 1 cup palm oil free dark chocolate (i use nestle bakers
- Carbohydrate 1.11729791673493 g
- Cholesterol 0 mg
- Fat 3.57747812707137 g
- Fiber 0.477000013270242 g
- Protein 0.367853125264048 g
- Saturated Fat 1.19584958351111 g
- Serving Size 1 1 -30 (6g)
- Sodium 0.385833333288952 mg
- Sugar 0.640297903464685 g
- Trans Fat 0.181744270930516 g
- Calories 36 calories
Step-by-step
- Place all base ingredients in a food processor and blitz until well combined, crumbly and slightly sticky.
- Lay a sheet of glad wrap over the top of a 12 hole mini muffin tin and scoop 1tsp of mixture into each hole.
- Starting from the centre of the tray use the back of a metal teaspoon to press mixture down firmly into each hole allowing the glad wrap to pull into each hole slightly.
- With the back of a round spoon (my measuring spoons are round so this was easy) or just your fingers make a divot into the centre of each hole, pressing the mixture up the sides of the hole and making a little well in the centre.
- Place in the fridge for 10mins or so, then remove from the tray and repeat the process until all the base mixture has been used.
- For the caramel, drain the dates and place into the clean food processor with the coconut butter and rice malt syrup and blitz until blended and smooth.
- I then put the caramel into a piping bag and piped a small dollop (maybe around ½tsp) into each of the bases but you could just scoop small amounts and press it lightly into the base.
- Place in the fridge to harden a little while you melt the chocolate.
- Place a large saucepan with around a cup of water in it on the hotplate on high, sit a smaller sized saucepan inside making sure no water can splash into it.
- Place the dark choc chips and coconut oil into the small saucepan and continually stir until melted.
- Sprinkle the caramel with salt, then spoon the chocolate over the tops of the pods and place back into the fridge to set.
Raw Caramel Pods: A Sweet Treat for Any Occasion
As a busy working mom, finding time for elaborate baking projects is a luxury I rarely afford myself. But sometimes, a craving for something sweet and decadent hits, and I need a recipe that's both delicious and quick. That's where these Raw Caramel Pods come in. They're surprisingly easy to make, requiring minimal cooking and cleanup, leaving me with more time for family and work.
The beauty of this recipe lies in its simplicity. The base is a delightful blend of shredded coconut, pecans, cacao, and a touch of coconut sugar for a subtle sweetness. This mixture is surprisingly satisfying on its own, with a delightful crunch that sets the stage for the luscious caramel filling. The caramel itself is made with Medjool dates—naturally sweet and sticky—blended with creamy coconut butter and a hint of rice malt syrup. It's rich, intensely flavorful, and completely free of refined sugars.
The final touch? A dark chocolate topping, melted to perfection and drizzled over the caramel-filled pods. This adds a layer of bittersweet intensity that perfectly complements the caramel’s sweetness. A sprinkle of Himalayan pink salt enhances the flavor profile, adding a touch of unexpected sophistication.
These little pods are incredibly versatile. I love them as an afternoon snack, a guilt-free dessert after dinner, or even as a unique addition to a dessert platter. They’re a welcome addition to any gathering, impressing guests with their sophisticated look and irresistible taste. The best part? They hold up well in the refrigerator, making them perfect for meal prepping ahead of a busy week.
Tips and Variations:
- Adjust sweetness: If you prefer a less sweet caramel, reduce the amount of rice malt syrup. Conversely, if you want it sweeter, add a bit more.
- Nut substitutions: Feel free to experiment with other nuts, like almonds or walnuts, in the base mixture. The texture might vary slightly, but the flavor will still be fantastic.
- Chocolate variations: Use milk chocolate or white chocolate for a different flavor profile.
- Add-ins: Get creative with add-ins! Try adding chopped dried fruit, cacao nibs, or even a pinch of cinnamon to the base for extra flavor and texture.
These Raw Caramel Pods are more than just a recipe; they're a testament to the power of simple ingredients transformed into something truly special. They're a reminder that even the busiest of lives can accommodate moments of delicious indulgence. So, go ahead, treat yourself. You deserve it.
Ingredients You'll Need:
For the base:
- 1/2 cup shredded coconut
- 1 tablespoon coconut oil
- 3/4 cup pecans
- 2 tablespoons raw cacao
- 1 tablespoon coconut sugar (optional)
For the raw caramel:
- 10 Medjool dates (soaked in boiling water for 30 minutes)
- 1 tablespoon coconut butter
- 1 tablespoon rice malt syrup
- A grind of Himalayan rock salt
For the chocolate top:
- 1 cup palm oil-free dark chocolate
