The Fit Retreat Kitchen: Salted Caramel Chocolates !

October 1, 2017 The Fit Retreat

Love Chocolates? The Fit Retreat does... We make our guests different foods and treats throughout their stay. Our delicious, healthy, homemade choccies go down amazingly. Try our recipe and relish a healthy mouthwatering chocolate treat.

I love spending time in my kitchen creating different recipes and trying new things. Sometimes my creations don’t always workout, but the key is. Never give up until you find the end result you are looking for.

These salted caramel chocolates are so quick and easy to make and they really do taste amazing. I like to store them my in the freezer once made, but they are perfectly fine to be stored in the refrigerator.

They make great gifts, pop a few salted caramel chocolates into a nice bag or wrap them in baking paper with a nice ribbon. Give them to your friends or as a nice little present, share the chocolate love :)

There are lots of other chocolate recipies I enjoy making and i’m sure I will be posting my almond delights or my coconut dreams (my little chocolate nicknames) in another blog in the future, but I made these the other day and thought to myself, people need to try these beauties because they are simply. YUMMY !

If there are any questions you may have, or you would like some more recipes, please don’t hesitate to send, The Fit Retreat an email and we will get back to you. thefitretreat@hotmail.com

For now, go give my Salted Carmel chocolates a whirl <3

For The Salted Caramel:

150g Pipped Dates
Tsp of Agave Syrup
Little Vanilla Essence
Splash Water
Tsp Seal Salt (or by taste, i put into my hand and sprinkle into the mixture)

Method :

In to a food processor, blend the dates first, then add all the other ingredients and give it another whizz...

* You can use honey as an alternative to Agave syrup*

For The Chocolate:

100g 85% Good quaility Dark Chocolate
1 heaped Tbsp of Natural Cacao Powder
Roughly 4tbsp 100% Coconut Oil

Method :

In a heatproof bowl over hot water, melt all the ingredients together. Once melted leave to slightly cool and then add the Caramel mix to the chocolate.

Taste to see if the salt is well balanced, add more if needed.

Put the mixture into moulds, that are suitable for freezing.
Once in the mould, drizzle some agave syrup and a pinch of salt over the tops and pop into the freezer to set.

Once ready (approx 2-3hours), pop all of the chocolates out of the moulds and into a sealed container, you can either leave them in the refrigerator or freezer. As I said before I do prefer mine in the freezer !