By Chef: Victoria Leith
Posted: November 8, 2012


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I really used to LOVE Rolos and one day I was in my kitchen thinking, why not start making alternative versions of my childhood favourites? Then the idea for Rawlos was born (see what I did there!) These have just the right combination of gorgeous meltingly ‘milk’ chocolate with an incredible sticky caramel inside… you won’t believe it’s sugar and dairy free! They are a treat for sure – maybe have one or two (or three) after a very big, green smoothie!


For the sticky caramel:

  • 1 cup medjool dates (soaked for 15 minutes in hot water)
  • 2 tbsp peanut butter (Whole Earth is my favourite) or raw almond butter
  • 2 tbsp raw honey or agave
  • 5 tbsp cacao butter (melted)

For the chocolate:


For the sticky caramel:

1. Whizz in a blender until you get a smooth caramel cream and pop in a bowl in the freezer whilst you make the chocolate.

I like to leave the caramel mixture in overnight so it hardens as you can then get small spoonfuls and it’s easier to work with.

For the chocolate:

1. Blend really well until you get a smooth yet runny chocolate cream.


1. In moulds of your choice (I like the ‘Rolo’ shape but also favour hearts, flowers, butterflies, animals etc) pour enough chocolate to cover the base.

2. Pop in the freezer for a few minutes.

3. Spoon in a dollop of caramel into each mould and press down lightly with your finger or a cold spoon.

4. Now pour more chocolate over the top (I either spoon it in or pour my chocolate mixture into a squeezy bottle for better precision)

5. Set in the freezer and eat!

I sometimes like to add a little superfood here and there — a tbsp of hemp protein, acai or purple corn powder means extra nutrients for me and my girl!


I buy most of my superfoods from www.detoxyourworld.com. They always have brilliant special offers on their site, their superfoods are sourced ethically and taste amazing and their delivery is top notch!​​