http___www.travellingoven.com_easyrecipe-print_1437-1__1.xml
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250 g (2 cups) dark chocolate (I used 70% cacao dark chocolate with almonds) For date caramel 1 - 1.5 cups Medjool dates (if using regular dried dates, soak them in hot water for at least 20 minutes before so they soften) ¼ cup almond milk (other milk) 1 tbsp coconut oil, melted 1 tsp vanilla extract pinch of salt For sprinkling sea salt Note: 1 cup = 250 ml You will have some of date caramel left after using for this recipe but that shouldn't be a problem! To make this dessert vegan, just use vegan chocolate. Preparation Prepare 6 cups muffin pan and line with paper cups. Prepare date caramel by putting all the ingredients (dates, milk, coconut oil, vanilla and salt) in your food processor and process until it's well combined and creamy. If necessary, add another 1-2 tbsp of milk until you get the creamy caramel texture. Set aside. Break chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. Take your prepared muffin pan and put 1 tbsp of melted chocolate into each cup. Put it 5 min in the freezer to set. Remove from the freezer and add 1 tsp of date caramel in the center of each cup. Add another tbsp of melted chocolate over the caramel until it's completely covered and put in the freezer for 30 minutes to set. Remove from the freezer, sprinkle with sea salt and once it's set, cut each cup in half or smaller pieces and store in fridge. Enjoy! Recipe by Travelling oven at http://www.travellingoven.com/2016/04/chocolate-cups-filled-with-date-caramel/
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Cokoladne casice punjene karamelom od datulja (vegan, GF) Prep time Total time Author: Lili Basic Serves: 6 casica (12 i vise porcija) Ingredients SASTOJCI 250 g tamne cokolade (ja sam koristila tamnu cokoladu 70% kakaa s ljesnjacima) Za karamel od datulja: 1-1.5 salica Medjool datulja (ako koristite obicne datulje, namocite ih u toploj vodi barem 20 minuta kako bi omeksale) ¼ salice bademovog (ili drugog) mlijeka 1 zlica kokosovog ulja, otopljenog 1 zlicica vanilin ekstrakta prstohvat soli Za posipanje: cvijet soli Napomena: 1 salica = 250 ml Ostat ce vam nesto karamela od datulja, ali to ne bi trebao biti problem! Da bi ovaj recept bio veganski, koristite vegansku cokoladu. Preparation PRIPREMA Pripremite kalupa za 6 muffina i oblozite ga papirnatim casicama (ne trebate ako je kalup silikonski). Najprije napravite karamel od datulja tako sto cete staviti sve sastojke (datulje, kokosovo ulje, vaniliju i sol) u vas multipraktik i miksati dok ne dobijete kremastu i glatku smjesu. Ako je potrebno za lakse miksanje, mozete dodati 1-2 zlice mlijeka. Rastopite cokoladu nad parom. Stavljajte po 1 zlicu rastopljene cokolade u svaki muffin kalup. Stavite 5 minuta u zamrzivac da se malo stisne. Dodajte po 1 zlicicu pripremljenog karamela od datulja u sredinu svake casice. Na vrh dodajte po jos 1 zlicu otopljene cokolade dok se karamel potpuno ne prekrije. Stavite u zamrzivac 30-ak minuta da se stisne. Izvadite iz zamrzivaca, posipajte cvijetom soli (po zelji), izrezite na polovice i drzite u frizideru do serviranja. Uzivajte! Recipe by Travelling oven at http://www.travellingoven.com/2016/04/chocolate-cups-filled-with-date-caramel/