CHOCOLATE CARAMEL CUPS

CaramelChocolateCups.jpg

Love, love, love. Really, no better thing to celebrate. 

And despite this crazy love holiday coming up, we are free to celebrate LOVE every single day!

Don't be afraid to love, friends. I'm learning that it's truly time wasted to not let ourselves love fully. Love your friends, your family, your boss, everyone you cross paths with - regardless of the situation. 

Most importantly, love yourself. Right now, as you are, the messy and the put together. It's all beautiful and it's all you. 

I know it's hard sometimes, but it's one big reason we're here. To return to ourselves, with love, so that we can shine love out to others. But it starts with ourselves. 

I love you. 

chocolatecaramelhearts

Ingredients

Chocolate

10 IGNITE chocolate bars, melted

(this is the amount of bars I used to make 12 cups, you may use less if you want to make less cups)

 

Raw Caramel

20 Medjool dates, pitted

1/2 cup warm water

1/4 teaspoon sea salt

(This makes a little over 1 cup of caramel)

 

Equipment

Silicone muffin/cup molds (heart-shaped or round)

Tray or baking sheet to hold molds

High-speed blender

Large pyrex or stainless steel bowl

chocolatecaramelheartmolds

Procedure

  1. Melt Chocolate: Break chocolate up into small pieces. In a double boiler setup, melt chocolate and stir often in order for it not to burn. Turn off heat once it's all melted. 
  2. Raw caramel: Place ingredients in a high-speed blender and blend until really smooth. (This consistency is ideal for using as filling, but you may add more water if you want a thinner consistency for what you don't use in this recipe).
  3. Assemble: Pour about 1/2 Tablespoon in each silicone mold. Move mold around if needed for chocolate to spread and cover the bottom of the mold fully. Place in freezer to set for 5-8 minutes. Remove from freezer. Dollop about 1 teaspoon of caramel into the center of each mold. Flatten and spread it out a bit but not as far as touching the ends of the mold. Pour melted chocolate over again and move tray up and down a bit to help chocolate spread out evenly. Top with desired toppings (I used sea salt on half and bee pollen on other half). Place in freezer for about 10 minutes until chocolate if fully set. 
  4. Store chocolate in an air-tight container in the refrigerator.

Enjoy with love.