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White Chocolate Caramel Crackle
[Vegan]

HT By: Heidi Turunen

Author Bio

Raw vegan desserts and quick, meat-free dinners that anyone can make. Heidi Turunen is a self... Read More

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White Chocolate Caramel Crackle [Vegan]

1537

Dairy Free

These white chocolate caramel crackles are easy to make and they're a healthier way to satisfy your craving for something sweet. They're raw, refined sugar-free, and they're gluten-free, too! Puffed brown rice is enveloped in a thick date caramel and then coated with rice white chocolate made from cacao and... Read More

Ingredients You Need for White Chocolate Caramel Crackle [Vegan]

For the White Chocolate:

1/4 cup raw cacao butter
1/4 cup coconut butter
1-2 tablespoons maple syrup

For the Filling:

1/3 cup soft dates, pitted
3 tablespoons maple syrup
1 tablespoon tahini
2 tablespoons coconut oil
1/3 teaspoon vanilla powder
Salt, to taste
1 cup puffed brown rice
1/4 cup dried strawberries (optional)

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How to Prepare White Chocolate Caramel Crackle [Vegan]

Place all the filling ingredients, except for the puffed rice and strawberries, into a food processor and blend until smooth. If the mixture seems too thick, add a little bit of liquid (water or non-dairy milk). With a spoon, mix in puffed rice and strawberries.
Press the filling firmly in the plastic wrap lined pan or silicone moulds and pop them in the freezer.
Melt the raw cacao butter and coconut butter in a double boiler. Add maple syrup and taste. Add more maple syrup if you like the chocolate to be sweeter. Set aside.
Once the filling if firm enough, remove from the freezer and cut into little pieces, if needed.
Dip the pieces in the white chocolate mixture, covering the pieces entirely. Repeat with the remaining pieces and put back in the freezer to set.
Decorate the white chocolate caramel crackle with extra dried strawberries and some dried rose petals, if you have some. Store in the refrigerator or in the freezer.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.