52018Jan
Raw Toffee Pop Hearts

Raw Toffee Pop Hearts

These went down a treat with my students before Christmas. I am addicted!!

Ingriedents:

Raw Chocolate Layer:
140g raw cacao butter
45g cacao powder
4-5 teaspoon raw honey
1 teaspoon vanilla extract
Pinch of himalyian salt

Biscuit layer:
110g ground almonds
4 teaspoon raw virgin coconut oil
3 teaspoon raw honey
1/2 teaspoon vanilla extract
Pinch of himalyian salt

Carmel layer:
5 medjool dates(soaked for around 20 mins in water water)
2 teaspoon cashew/almond butter

Method:

1. Start with the biscuit layer. Mix the ground almonds with the coconut oil.  Mix with your fingers until you create a crumb like mixture.

2. Add in the rest of the biscuit ingredients. Set aside

3. To make the caramel layer blend your dates and nut butter in your mixer.

4. Finally make your raw chocolate. Pop cacao butter in a bowl and place over another bowl of boiling hot water.

5. Once melted mix the cacao powder, honey, vanilla extract and salt into the cacao butter. Keep the bowl over the bowl of boiling water so as to keep it melted.

6. To assemble chocs choose any mould shape you like, as we were working with the air element and the heart chakra before Christmas I used my heart shape moulds.  I also used my Christmassy ginger bread men moulds.  Bigger moulds work best as you have a couple of layers to fit in.

7. Pour a little of the raw choc into the end of the moulds. Keep a more than half of your raw chocolate for the top layer. Place in the fridge or freezer until solid.

8. Next spoon a small bit of your biscuit mixture into the centre of your moulds ensuring it is not touching the edge, this will allow room along the side for the last layer of chocolate.

9. Place a small layer of your caramel mixture on top.

10. Give your raw chocolate another mix. Finally pour raw chocolate over so it pours down the sides and covers the top.

11. Pop back into the fridge or freezer until hard.

I love these directly from the freezer but great stored in the fridge too.

Enjoy 🙂

Namaste

i