Creamy caramel chocolate.
- Servings: 2 - 4
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- 50g raw organic cacao paste
- 1 pinch of high grade sea salt
- 1 tsp virgin cold-pressed coconut oil
- 3 tsp light caramel
Cook a light caramel.
Melt the cacao paste slowly on a low to medium heat in a double boiler.
Add the pinch of salt, coconut oil and caramel.
Stir whilst melting until the consistency is smooth and creamy.
Remove from the heat and pour into a container to set in the freezer for 1-2 hours.
- Raw Chocolate