April 13, 2016 0 Comments

This little beauty of a recipe is more than a little reminiscent of a well known confectionery, but as always is the healthy version. Kindly donated by Victoria Leith.

For the sticky caramel

  • 1 cup medjool dates (soaked for 15 minutes in hot water)
  • 2 tbsp peanut butter (Whole Earth is my favourite)
  • 2 tbsp raw honey or agave (our note to say Sweet Freedom would work well too)
  • 5 tbsp cacao butter (melted)
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) ​

caramel filled rawlosFor the chocolate

  • ​1 cup cacao butter
  • 5 tbsp shelled hemp seeds
  • 3 tbsp raw honey/Sweet Freedom
  • 2 tbsp chocolate powder
  • 1 tbsp lucuma
Blend really well until you get a smooth yet runny chocolate cream. ​


In moulds of your choice (I like the Rolo shape but also like hearts, flowers, butterflies, animals etc) pour enough chocolate to cover the base. Pop in the freezer for a few minutes. Spoon in a dollop of caramel into each mould and press down lightly with your finger or a cold spoon.  Now pour more chocolate over the top (I either spoon it in or pour my chocolate mixture into a squeezy bottle for better precision)  Set in the freezer and eat!  nb 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!  

About Victoria

Victoria Leith is 'a mother who makes cakes and sings songs!'. She runs an online cakery, www.carameliacakery.co.uk where she sells very delicious raw or 'un-baked' cakes and treats including giant sized versions of these Rawlos! She also runs cake-making workshops and has some lovely books about striving for a healthier life, mind, body and soul at www.littleguru.co.uk

Are you ready to start your
Raw Chocolate Adventure?

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