Rawlos

By Chef: Victoria Leith
Posted: November 8, 2012

 Difficulty/Easy

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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!

Ingredients

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:

Instructions

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.

Assembly:

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!

Notes

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!​​