This easy summer recipe is a total winner! The process might seem a little lengthy but I promise it isn’t, (that’s just my description), and the ‘cooking’ involved couldn’t be easier either. This is a truly indulgent and yet relatively virtuous chocolate treat, winning fans amongst puddingists, and healthy-eaters alike.
A note on the salted caramel: maple syrup yields a lighter, easier caramel flavour (akin to a worther's original!), whereas date syrup yields a darker, richer caramel, more of a burnt sugar flavour similar to that of a crème caramel pudding.
If you can't get hold of cacao butter drops, coconut oil works perfectly too. The caramel sauce here will yield a little more than you need perhaps. It will keep in the fridge for weeks; try drizzling it on top of avocado & banana vanilla ice cream - recipe here.
vegan, paleo, refined sugar free, gluten-free
For the chocolate:
1/2 cup (or 80g) cacao butter drops
1/3 cup (or 40g) of raw cacao powder
2 tbsp maple syrup
a few drops of vanilla extract
a pinch of sea salt
For the salted caramel:
6 tbsp date syrup or maple syrup
6 tbsp coconut cream (or nut milk)
pinch of sea salt
2 ripe bananas
8 cup cake cases
small handful of whole macadamia nuts
First, toast the macadamia nuts in preheated oven until golden. I find 4-5 minutes at 180 degrees perfect.
Put all the ingredients for the chocolate in a clean mixing bowl (ideally glass or metal) over a pan of simmering water. Don’t allow the base of the bowl to touch the top of the water. Melt this gently and stir from time to time.
Meanwhile, put the ingredients for the salted caramel in a small saucepan on a medium heat and simmer. Allow the caramel to reduce by half, till it looks thick and syrupy in consistency, and then let it cool.
Peel and finely slice the bananas. If you are a perfectionist, halve the slices into ‘half-moons’…
Line a cupcake baking tray with the cases. Put a generous tablespoon or so of chocolate mix into each case. Now place the banana slices around the outside of each case (if you’ve made half-moon shapes, keep the curves facing outwards, and lie one slice on top of another all the way around). There should be a little hollow in the center.
Pop this in the freezer for five minutes.
Now spoon a teaspoon or so of the salted caramel into the center of each choc-ice, as well as a toasted macadamia nut or two, and pop back in the freezer for 5-10 minutes to firm again.
Finally, spoon over another tablespoon of chocolate mix to seal the choc-ices. Freeze for at least two hours. If you have any mixture left-over, set in silicone ice trays in the fridge for simple chocolates, perhaps using up any left-over toasted macadamia nuts, and caramel too.
They will last in the freezer for a month at least (maybe more, never had any left beyond this!). Enjoy strait from the freezer and into the sunshine!