choc-caramel bites

(Step 3 (top), step 4 (middle), step 5 (bottom))

Are you looking for something a bit fancy to serve with coffee at a dinner party?  Here is a simple but decadent recipe – combining the winning chocolate/caramel combo.  If you use dark chocolate it’s dairy-free too.

• 300g best dark chocolate you can afford (I use dark Lindt Couverture). Alternatively you could make chocolate (see paleo/raw bounty bars for paleo friendly recipe)
• coconut cream caramel sauce
• 24 mini foil patty cases – (the tiny ones)

1. Melt the chocolate in a stainless steel bowl over a saucepan of simmering water (be careful that the bottom of the bowl doesn’t touch the water and don’t get water into the chocolate.
2. Place foil casings into a shallow container that will fit in your freezer (could use mini muffin tin).
3. Carefully drop about a teaspoon of chocolate into the bottom of each casing.  Freeze for 5-10 mins until firm.
4. Pipe a small dollop of caramel into the centre of each casing.
5. Cover each dollop with remaining chocolate.  You can sprinkle the top with shredded or desiccated coconut if you wish.
6. Place chocolates in the fridge until set. They are best left in the fridge until you want to use them.