A decadent chocolate-coated treat combining dried fruit, nut butter, nettle seeds and fragrant wild rose petals. With the option to add extracted medicinal mushroom powders, these Salted Caramels are rich, indulgent and packed with wild flavour. Perfect straight from the fridge, they’re a delicious way to enjoy functional ingredients disguised as a luxurious sweet. 🌹🍫✨

INGREDIENTS

I have to apologise, as I did not write down the recipe (those who know me, know this happens often! 🤣), so I am rough guessing the quantities I used. 

To be honest, though, it really doesn’t matter all that much, as long as you achieve a decent taste and the right consistency, all will be well! 🙂

*   2 packets of dried fruit such as organic apricots, dates and/or prunes. 

*   A few splashes of almond milk – add more at the end too if mixture is too thick.

*   2 small jars of hazelnut butter/almond butter or any similar nut butter.

*   2 tbsp of extracted mushroom powder – optional add-in (Join us on a mushroom medicine course to learn how to make this with your own foraged mushrooms)

*   1/2 tsp sea salt (I recommend Blackthorn!)

*   a dash of vanilla extract

*   a tablespoon of raw honey/maple syrup or sweetener of choice

INSTRUCTIONS

1. Place all your ingredients in a food processor and blitz until a paste is formed. It needs to be thin enough to spread in a layer. You can play about with the thickness but too thick and sticky will make it difficult to spread easily.
2. Spread into a wide dish (I use a glass or metal container with a lid) lined with parchment at about 1-2 inches thickness. A silicone spatula can be handy for this. Cover and freeze for 4 hours.
3. Melt 85% dark chocolate in a Bain Marie (small pan with 1-2 inches of water at the bottom and glass bowl sitting on top) and melt the chocolate.
4. Remove the mixture from the freezer and working quickly, slice into small pieces and dip each one in the chocolate. I find a fork and a spoon, one in each hand, works best for this. The spoon picks it up well and the fork allows extra drips of chocolate to fall back into the bowl, so as not to make too much of a mess or waste chocolate.
5. Place each piece down on a parchment covered chopping board that is small enough to fit in the fridge, and sprinkle with nettle seeds and dried crumbles rose petals.
6. Then pop in the fridge for at least an hour until set.