Vegan Banoffee Caramel Centred Chocolate Recipe
YOU MUST try out my Vegan Banoffee Caramel Centred Chocolate Recipe – It’s too good to miss! Oozingly soft banoffee caramel smartly dressed in moreish smooth swirled chocolate.
A lovely treat for your loved one maybe?
Perfect for a little self-indulgence.
Yes, the latter sounds better.
Brimming with the gooey kind of caramel that runs down your chops.
You’d better scoff these dashing little choccies in one bite!
I love biting the top off and sucking the caramel out 🙂
Making The Chocolate Cases
Making the chocolate cases could not be any simpler.
Tell a lie.
There is a quicker way.
You could just buy 70% dark chocolate, melt it down and add 125g of coconut sugar.
But that takes all the fun out of making chocolate I think.
When you make it from scratch, you know exactly what’s going in it.
And you can bet your bottom dollar its vegan.
Now, before I go any further
Here are a few things to remember:
- Melt the cacao butter very slowly.
- Don’t heat the chocolate over 45C. If you want to keep it raw then don’t go over 42C.
- Make sure no water comes in contact with the melted chocolate.
- Your chocolates working temperature should be about 31C
Taste often and Have fun!
A Few Pointers
So now you know the basics,
There is one thing you NEED to get right before anything.
When filling the cases, ensure your mould is WELL coated with the chocolate and the excess is drained.
You shouldn’t be able to see the mould case through the chocolate.
If you do, then the chocolate coating is too thin.
Fill the mould once again and drain once more, that should solve the problem.
Make sure your chocolate stays at the working temperature of 31C as best you can.
Setting Your Chocolate
Ideally, it’s best to leave your cases aside to set.
But if your kitchen is too warm then pop them in your fridge, making sure your fridge is about 12C.
Yes, I know what your thinking.
You’ve heard the advice a million times…
Never to put chocolate in the fridge.
And you’d be right.
It’s never a good idea to put chocolate in the fridge because it could cause your chocolate to bloom and lose its shine and snap.
Yet, I’ve done it a few times when I can’t be bothered to wait, and it’s been fine.
If I’m making them for myself, then honestly…
They won’t last anyway. I scoff them in no time.
Plus, in the real world, we don’t have time to wait around…right?
But anyway, if your kitchen is cool enough then they should set nicely.
Tempering Your Chocolate
Is there a need?
Yes, it’s always best to do so.
Although, it’s NOT the end of the world if you don’t.
However, tempered chocolate is easier to remove from a mould.
So, how do you temper chocolate?
Well, there are a number of ways.
Obviously, the easiest way to temper chocolate is to buy a tempering machine.
But let’s be fair, not many people will go to the expense of buying a tempering machine.
Unless of course, your going to be selling your chocolate.
Like I said before, most people live in the real world.
And you can easily temper chocolate at home.
I’ve shown you in the video below the easiest and cheapest way to do it.
Filling Your Chocolate Cases
Do you know what I LOVE most about making this recipe?
I can fill these cases with anything I fancy.
Heck, I’ve even filled them with peanut butter straight from the pot!
But here’s a little bit of advice:
When filling your chocolate cases, make sure your filling is cooler than your chocolate cases.
Otherwise, your filling will just melt the chocolate and you’ll end up with a pile of mush.
I’m crazy about this stuff!
I use organic banana powder.
It’s tasty, healthy and adds heaps of flavour.
The only snag is…
Its notorious for clumping when added to liquids.
With this recipe, your best bet is to make it into a paste first then add the rest of the mix to it.
You can add some banana extract to the filling also to give it that extra banana BANG!
If you don’t like banana, use another fruit powder or puree.
Saying that you can leave out the fruit powders altogether and just use the caramel mix as a filling.
That’s what’s SO good about this recipe.
The fillings are endless!
I think it’s now time for you to make these dashing little choccies.
You best get started!
Have fun and remember…
Don’t get addicted to them.
It can easily happen 🙂
- 84 g Organic Cacao Butter
- 120 9 Organic Cacao Powder
- 108 g Organic Coconut Sugar Blitz up into a fine dust
- 20 g Organic Banana Powder
- 50 g Organic Light Brown Sugar
- 50 ml Organic Dairy Free Milk
- 50 ml Water
- 1/4 tsp Pink Himalayan Salt
- 50 ml Warm Water
Pour boiling water into a pan and put a bowl on top with the cacao butter in.
Continuously stir the butter until melted. Make sure the butter does not go above 45C.
Stir in the cacao powder.
Using a blender, blitz up the coconut sugar into a fine dust. Add it to your mixture and mix well.
It's up to you whether you want to temper your chocolate now. If so, see the video.
Fill your mould with the chocolate and tap your mould down on a hard surface to release any air bubbles.
Pour the excess chocolate back into your bowl and leave the mould face down on some baking paper to drain slowly for 5 minutes.
If your chocolate cases look too thin or hasn't coated the mould properly, then repeat the previous stage.
Pop them in the fridge to set for about 5-10 minutes.
In a separate pan, add the brown sugar, dairy free milk, salt, 50ml water and bring to the boil and then simmer for 10 minutes.
Leave to cool slightly then add the banana powder. Mix until it forms a paste then add 50ml of warm water and mix well. It should now revert back to a caramel.
Once cooled completely, fill your piping bag with your banoffee caramel mix and pipe it into your chocolate cases about 3/4 full leaving enough space for the chocolate lid.
Pop them in the fridge for 10 minutes to set.
Pipe the rest of your chocolate mix on top of the filling to cap them off.
Pop them in the fridge for 2 hours until their complete set. You can put them in the freezer if you want them done quicker.
Remove from the mould and enjoy your blissful little choccies.