Raw Chocolate Salted Caramel Bites

These are delicious.

I took a fresh batch of them to a friends place over the weekend for an after-dinner treat and they were an absolute hit- even with the most sceptical of the lot.

I have a few dear friends who are just NOT into anything too ‘healthy’.  The words raw, gluten-free, sugar-free or holistic are just not up their ally, thinking it must mean boring tasteless food.

So needless to say, when there was a lot of lip-licking and mmmm sounds going on…I knew these were good.

If they were appreciated by them, they’ll be appreciated by all – even the biggest critics.

Raw, refined sugar-free and deliciously decadent.

Even though these are a healthy treat, they’re still a treat.  Better to share with your friends than to keep in the house. Unless you’ve been blessed with mega self-control.


Raw Chocolate:

~ 40g cacao butter

~ 1 tbsp coconut oil

~ 3 heaped tbsp raw cacao powder

~ 1 tsp manuka honey + 2 tsp coconut nectar (or whichever liquid sweetener you prefer)

~ 1/2 tsp cinnamon

~ Dash himalayan pink salt

Salted Caramel filling:

~ 3/4 cup dates

~ 1/4 cup raw cashews

~ 1 tsp himalayan pink salt (or to taste)

~ Dash pure vanilla extract (optional)

~ Drizzle hot water

How to:

~ Melt the cacao butter (in a double boiler or in a glass bowl over a simmering pot of water), with coconut oil and sweetener.  Once all melted, mix in the cacao powder, salt and cinnamon and then stir vigorously until smooth runny chocolate is formed. Put aside.

~ Place dates, cashews and a drizzle of hot water into a food processor and whizz slowly (you will have to stop and start and scrape the sides). Add vanilla and salt as it’s going and combine until a smooth-ish and sticky paste is formed.

~ Get a mini muffin tray or ice cube tray (silicone is easiest) and then slowly spoon in a small amount of choc mixture into the bottom of each hole – aiming to use about half the mixture for the bottom layer.

~ You can wait until that sets or I just went right on.  Spoon a small amount of the ‘sticky date- caramel’ mixture into the middle of the bottom layer of choc.

~ Then spoon the remaining choc mixture on top of the ‘caramel’. Pop the tray in the freezer until good to go.

~ Once they’re set, you can keep them in the fridge for a couple of weeks- although I doubt they’ll last that long though!

If you find these too sweet, just reduce the sweetener or eliminate the vanilla from the date mixture.  If they need to be nut-free just eliminate the cashews in the ‘caramel’.

You could also double the ingredients to make more, I started to run low on the chocolate mix towards the end so just see how you go here.

If you make these- please share your images! Make sure you tag us on instagram @i.am.company and hashtag #IAMCo #Iamrecipe #iamraw so we can see your delectable creations.

Remember anything linked in purple is available in the I AM shop.


X Georgie