Makes approx. 12
¼ cup cacao butter
½ cup virgin coconut oil
½ cup raw cacao powder
2 tbsp maple syrup
1 tsp vanilla extract
Salted Caramel Filling
3 tbsp cashew butter (or smooth natural peanut butter)
2 tsp maple syrup
¼ tsp sea salt
First make the raw chocolate. Place cacao butter and coconut oil in a glass or ceramic bowl and sit this over a saucepan containing recently boiled water. Sit the saucepan on the bench, not over heat, to gently melt the oils. Leave to completely melt, this takes about 10 minutes. Once melted, remove bowl from saucepan and whisk in cacao powder, maple syrup and vanilla. Keep whisking for several minutes until smooth.
Line a mini-cupcake tin with cases. Spoon a teaspoon of chocolate into each. Place in the freezer to set for 10 minutes.
Meanwhile, to make the salted caramel filling, place cashew butter, maple syrup and sea salt in a small bowl and mix well to combine. Roll into 12 small balls.
Remove chocolate cases from the freezer and press a ball into each case, leaving room around the edges for the chocolate to mould around. Spoon over remaining chocolate to fill cases (re-melt the chocolate if necessary by sitting it over a saucepan of hot water).
Set in the fridge for 1 hour. Store refrigerated in an airtight container and eat within 5 days.