contact us

Use the form on the right to contact us.

If you have a query or want to get in touch about anything then please do not hesitate to do so. We will respond to your message as quickly as we can.


Cardiff

07585324101

At some point we may feel like we need a Fresh Start, and here it is! Fresh Start offer juice cleanses and detoxes delivered to your door. We have designed unique cleanse programmes to suit different needs, which take the hard work out of juicing

Blog

Guilt-free Valentines Raw Caramel Chocolates

Eve Armitage

Raw Dark Chocolate ...with a smooth caramel filling!

Devilishly decadent, these raw chocolate need no introduction. Gluten-free, diary-free and refined sugar-free, they’re simple to make and oh-so-tasty (with none of the nasties)! This recipe for sugar-free chocolate caramels comes from Angelique Panagos. You will find the ingredients at your supermarket or local health store. 


Chocolate
1 cup Cacao Butter, chopped
2tbs Raw Cacao Powder
2tbs Rice Malt Syrup or Coconut blossom Nectar (to taste)
1 tbs Lacuma Powder
2tbs Coconut Milk
Pinch Sea Salt (optional)


Caramel filling

1 cup pitted Dates
2tbs Almond Butter
2tbs Rice Malt Syrup or Coconut Blossom Nectar
1tsp Honey
1tsp Coconut Oil
5tbs Cocao Butter

 

METHOD
 

  • Soak dates in hot water for 15mins.

 

  • Prepare a bain marie using a medium sized bowl. (To prepare a bain marie simply Place a bowl into a shallow bowl or saucepan of hot water to surround the inner bowl with a gentle heat.) 

 

  • Start preparing your filling by melting the 5tbs of cacao butter in the bain marie, stirring gently to aid the melting process. 

 

  • Add the melted cacao butter and all of the other ingredients for the filling to a blender and blend until you have a smooth, caramel cream paste.

 

  • Place the filling in a bowl and pop in the freezer while you prepare the chocolate.)

 

  • Prepare a new bain marie and melt the cup of diced cacao butter for the chocolate. Stir gently to aid the melting.

 

  • Add the melted cacao butter and all of the other ingredients for the chocolate to a blender and blend until you have a smooth but runny chocolate liquid.

 

  • In a silicone mould of your choice pour enough chocolate into each mould to create a base, this base should be 1/3 of the thickness of the finished chocolate and of the mould it is being set in. 

 

  • Set the remaining chocolate mixture aside.

 

  • Place the mould in the freezer for 5-10mins.

 

  • Spoon a small ball of caramel filling into each mould and press down lightly onto it a cold spoon.

 

  • Pour the remaining chocolate over the top of each mould. Do this with a spoon or piping bag.

 

  • Set in the freezer for 30-45mins.