This may be the easiest, most delicious treat I have ever made. Bite-sized indulgence, it’s hard to stop at one!
Serves 30 | V GF DF RSF
Ingredients:
225g dark mylk chocolate
1 tin sweetened coconut milk
Sea salt
Method:
1. Place 1 tin of sweetened coconut milk in a slow cooker with water for 8 hours or overnight
2. Carefully remove out of the water with thongs and allow to cool completely before opening
3. Stir in sea salt and store in a jar
4. Line party pans and melt chocolate, cover evenly and freeze for 5 minutes or until set
5. Pour in 1 tsp of caramel and freeze for another 5 minutes or until slightly hardened
6. Add a top layer of chocolate and sprinkle with sea salt and freeze again for 5 minutes
7. Serve straight away or store in an air tight container in the fridge
Salted Caramel Cups
30
servings5
minutes15
minutes20
minutesIngredients
225g dairy free dark chocolate
1 tin sweetened coconut milk
Sea salt
Directions
- Place 1 tin of sweetened coconut milk in a slow cooker with water for 8 hours or overnight
- Carefully remove out of the water with thongs and allow to cool completely before opening
- Stir in sea salt and store in a jar
- Line party pans and melt chocolate, cover evenly and freeze for 5 minutes or until set
- Pour in 1 tsp of caramel and freeze for another 5 minutes or until slightly hardened
- Add a top layer of chocolate and sprinkle with sea salt and freeze again for 5 minutes
- Serve straight away or store in an air tight container in the fridge