For those who have a sweet tooth but are staying away from refined sugar and store bought sweets, the Krista Caramels are divinely sweet with a smidgeon of superfoods thrown in for good measure.
The Krista Caramels were inspired by one of Pru’s friends, Krista, asking for caramel stuffed figs. After scratching her head for a while, wondering how on earth to stuff a fruit with no cavity, these beauties were born. The caramel portion of the recipe was inspired and adapted from a recipe by Betty Rawker.
Note: cooking time in this recipe is freezer time, so you can go make yourself a pot of organic tea and pop your feet up while this is happening.
All the BLUE ingredients below in the recipe will take you to our shop where you can purchase the ingredients online.
Add cacao powder and mesquite powder to the coconut oil mixture, stir until there are no lumps
Add your sweetener (maple syrup or substitute)
Add milk to taste (less milk for more of a dark chocolate flavor)
Stir quickly and add pinch of salt while stirring
Using only half of the mixture, pour a layer of mixture in to silicone moulds or small If You Care Parchment Paper Cups
Set in the freezer for at least 15 minutes
Blend all caramel layer ingredients in a Vitamix or good quality blender or food processor until it comes together. It should take around 2 minute sand you may need to scrape the sides down periodically.
Remove chocolate bases from freezer and place approx. 1 teaspoon of caramel on to each one.
Place 1 slice of fig on top of the caramel and push down gently (optional)
Use remaining chocolate mixture to fill the silicone moulds, covering the caramel & figs.