Chocolate Orange Caramel Cups
Prep: 20 minutes + 30 minutes setting time
Total: 50 minutes
- 100g cacao butter (1/2 cup),80g cacao powder (1 cup),64g maple syrup (1/4 cup)
- 30g date syrup (1/4 cup),30g almond butter (1/4 cup),15g coconut oil (1/2 tbsp),Zest and juice of 3 clementines,Generous pinch of sea salt
Orange caramel filling
To make the chocolate melt the cacao butter in a bain-marie until it reaches 42 degrees Celsius. Add in the maple syrup, cacao and salt and then stir. Take this off the heat and keep stirring until the temperature reduces to 32 degrees Celsius.
Spoon the chocolate into mini silicone muffin trays, half filling them. Place these in the fridge to firm up.
Whilst the base firms, mix all the caramel ingredients together in bowl. Once the base for the chocolate cup has hardened, put a heaped teaspoon of the caramel mixture on top of the chocolate and then pour some more chocolate over this until the caramel is fully covered. Repeat this process until you have filled the tray.
Place the tray in the fridge an hour until they have hardened and then enjoy! These are best stored in the fridge.