
Hazelnut Chocolate Salted Caramels
Serves 12 balls
INGREDIENTS
- • 14 small medjool dates, pitted
- • 75 ml coconut milk
- • 75 ml melted coconut oil
- • ¼ tsp Maldon sea salt, plus sea salt flakes for sprinkling
- • ½ tsp vanilla powder
- • 12 raw hazelnuts
- • coconut flour, for dusting
- • 25 g cocoa powder
- • 25 g coconut oil
- • 2 tbsp coconut crystals
Chocolate coating
INSTRUCTIONS
- Soak the dates in a bowl of hot water for 20 minutes. Drain and put them into a blender with the coconut milk and oil, salt and vanilla powder.
- Blend into a smooth paste, then transfer to a freezer-proof container and freeze for 1 hour.
- Line a baking tray with grease-proof paper. Roll a hazelnut in the caramel mixture until it’s coated – it’s messy and the balls won’t be a perfect shape but this doesn’t matter, just keep using teaspoons to handle the caramel. Dust with a little coconut flour so the balls don’t stick together and put onto the lined baking tray. Repeat until all the mixture is used up. Put the tray into the freezer for 3 hours.
- While the nuts are freezing, make the chocolate coating. Put all the coating ingredients in a pan and set over a low heat, stirring until melted. Remove from the heat and leave the mixture to cool a little until it is thick enough to drizzle over the caramel balls.
- Pour the coating over the caramel balls, sprinkle a little salt over each, then pop back into the freezer for 30 minutes.

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