salted tahini caramel chocolates
Little dark chocolate skulls with a creamy, salted tahini caramel centre. Rich, deliciously chocolatey, and made with a few simple ingredients that bring some extra nutritional goodness to the Halloween treats.
Makes 12 mini chocolates
- Chocolate shells
- 200 g dark chocolate (60–70% cocoa)
- Salted caramel
- 2 tbsp smooth tahini
- 2 tbsp maple syrup
- ½ tsp vanilla extract (optional)
- Pinch of sea salt
Mix the tahini, maple syrup, vanilla and salt until smooth. Transfer to a small piping bag or pipette.
Melt the chocolate in short microwave bursts, stirring until smooth.
Spoon a little chocolate into each silicone mould cavity, coating the sides and details. Refrigerate for 5 minutes to set.
Pipe the caramel into each cavity, leaving room to seal. Cover with the remaining chocolate and smooth the backs.
Freeze for 5–10 minutes until firm, then carefully unmould.
- A proper chocolate treat with a gooey salted caramel surprise.
- Tahini adds a nice nutrition bonus to this treat.
- A fun Halloween activity to do with kids.
Store in an airtight container in the fridge.
To prevent melting.
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