I’ve been asked for my chocolate recipe a number of times so here it is. I’ll embellish with photos as soon as I can.
For the chocolate
1 cup cacoa butter
3/4 cup coconut butter (also called creamed coconut or coconut flesh)
cacao powder to taste – probably 2/3-3/4 cup – you may want to start with 1/2 cup and add as required
1tbsp baobab powder
1tbsp inulin powder
For the Salted Caramel filling
Roughly equal quantities of Sweet/White Miso and pureed dates. If the dates are a little dry soak in warm water before blitzing.
Melt the two butters together
Add powders and mix well. Taste and add more cacao if wanted
Pour a small amount into the bottoms of the mould of your choice. An ice cube tray works well. Put in freezer to set – it only needs a few minutes.
Add a small amount of the miso/date mix to each part of the mould ensuring that there is space all around to fill the mould with liquid chocolate so the filling is covered.
Add chocolate around the filling ensuring it is all covered.
Freeze again for a few minutes or place in fridge.
Unmould when set.
Store in fridge in a sealed container.