Raw Chocolate Caramels

1 cup gooey medjool dates, destoned
½ cup runny tahini
¼ cup CHOC Chick raw cacao butter beans, melted (26 beans)
¼ tsp of ground cardamon
CHOC Chick simple raw chocolate (recipe can be found here), melted
Sea salt

Put the medjool dates, tahini, cacao butter and cardamon into a food processor and process until a smooth and sticky caramel has formed.

Use a spatula to scrape out the caramel and transfer into a small rectangle tupperware (17cm x 11cm), then put the caramel into the freezer to firm up.

Once firm, remove from the freezer and cut into small squares. Coat in the raw chocolate and sprinkle with a little sea salt.

Store the chocolate caramels in the fridge for a soft caramel centre or store in the freezer for a hard and chewy centre.

Vegan | Gluten-free | Dairy-free | Refined-sugar free