Ingredients
Units
Scale
- Caramel:
- 4 Tbsp (40g) brown sugar (or coconut sugar)
- 2 Tbsp (30ml) coconut oil
- 1/4 cup (57g) coconut cream, full fat (firm part of the can)
- 2 Tbsp (30g) cashew butter
- dash of vanilla powder
- 12 hazelnuts, whole and skinned
- 30g dark vegan chocolate (70%)
Instructions
- Place the sugar, coconut oil and coconut cream into a sauce pan over medium heat. Bring to a boil and let simmer for a minute while stirring.
- Take the sauce pan off the heat and add the vanilla and cashew butter. Make sure your cashew butter is really smooth or else you will end up with little cashew pieces inside the caramel.
- Whisk together until you have a smooth mixture pour into 12 cake pop moulds.
- Place a hazelnut into each caramel-filled mould and place the whole tray into the freezer for about 30 minutes.
- In the meantime melt your dark vegan chocolate. Use a small spoon to place a small dollop on top of each toffee.
- Place the silicone tray back into the freezer for 2 hours (or until firm) and carefully remove from the moulds!
- Store in the freezer and let defrost a few minutes before serving!
Description
You will need cake pop silicone moulds for this recipe.
Notes
As in all of my recipes, 1 cup equals 250 ml.