Wednesday, March 18, 2015

Salted Cardamom Caramel Clusters with Hazelnut and Chocolate

vegan salted caramel clusters, hazelnut clusters with salted caramel





























































































































vegan salted caramel clusters, hazelnut clusters with salted caramel
































vegan salted caramel clusters, hazelnut clusters with salted caramel
vegan salted caramel clusters, hazelnut clusters with salted caramel































vegan salted caramel clusters, hazelnut clusters with salted caramel



































Salted Cardamom Caramel Clusters with Hazelnut and Chocolate
I love these caramel chewy chocolatey treats that are guilt free and surprisingly healthy, the best part is that no baking is required with the exception of toasting the hazelnuts.
The caramel is made using soft Medjool dates, and for something special cardamom was added, and with the sea salt, it’s ridiculously good.
 The caramel is thick not runny because we want all that goodness to hold together. So don’t go for thin sauce, we want it thick. For the chocolate I used organic 72% bar and melted it with non dairy milk
This recipe comes together quickly so have fun and enjoy!
Diana
xoxo
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Makes 15 Clusters

Method for Hazelnuts
Pre heat oven to 350 line baking sheet with parchment paper
1 cup raw hazelnuts toasted @ 350 for 7 minutes
Remove from oven and roughly chop 

Ingredients for Caramel
20 soft medjool dates pitted – soak for 20 minutes if too dry, then drain, and towel dry.
2 tbsp unrefined coconut oil melted
½ tsp fine sea salt
1 tsp pure vanilla extract
1//2 tsp ground cardamom

Method for Caramel 
1. Make sure the dates are very soft, drain the water and towel dry if you soaked them.
2. Add the pitted dates to a large food processor along with the coconut oil, sea salt vanilla extract and cardamom. 
3. Blend until very smooth this may take 2 minutes, stop the machine and scrape when necessary. 
4. Transfer the caramel to a large bowl, add the chopped hazelnuts and mix together.  
5. Make 1 heaping tablespoon sized portions and place on parchment lined baking sheet. Add to freezer for 45 minutes to firm.
6. Make the chocolate sauce after the 45 minutes 

Melted Chocolate
3.5 oz 70-72% chocolate bar chopped
1/3 cup non dairy milk such as almond or unsweetened coconut
1 tsp melted coconut oil - optional if you want them shiny
¼ tsp ground cardamom
1/8 tsp sea salt

Method for Chocolate
1. Chop 3.5 oz of chocolate bar into very small pieces, add to small stainless steel bowl, along with coconut oil, cardamom, and set aside.
2. Boil the milk add it to the chocolate and let sit for 30 seconds then begin stirring until melted, if not completely melted hold the bowl above heated stove or flame to warm the bowl for few seconds and stir until melted, add the sea salt and mix well.
3. Quickly transfer to small cup if your stainless steel bowl is too big -you need depth to dip.
4. Working fast before chocolate thickens, remove clusters from freezer and dip the tops of each into the chocolate. 
5. Place back on parchment paper and freeze for another hour, transfer to sealed containers and store in the freezer. I love them straight out of the freezer, they will remain soft and chewy.
Enjoy!

D
  

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