Home Recipes Michelle Freeman's Raw Salted Caramel Balls

Michelle Freeman's Raw Salted Caramel Balls

Michelle Freeman's Raw Salted Caramel Balls

Michelle's moist, chewy, super delicious caramel balls is a super-popular item at the Bespoke Kitchen Café in Queenstown. "These are so simple, says Michelle, it’s hard to believe they are healthy!"

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Ingredients

300g pitted dates soaked in boiling water for 2 mins, drain all liquid off in a sieve (or use 300g pitted Medjool dates and no need to soak)

1 ½ Tbsp organic coconut oil (if it’s hard, heat till just liquid)

¼ cup almond butter 

1 tsp sea salt

½ tsp vanilla paste

400g dark chocolate nibs or block cut up

Method

  1. Process all ingredients, except the chocolate in food processor. Blend until smooth and it looks like caramel
  2. Place in freezer until firm
  3. Roll into 20g balls, and place back in the freezer until hard
  4. Melt chocolate (use a heat proof bowl over a pot of water, or in the microwave in short bursts, then stir, repeat until all melted)
  5. Dip the balls into the melted chocolate using 2 forks, and place on baking paper lined tray, top with sea salt
  6. Freeze until ready to eat

 

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