heavenly salted caramel chocolates infused with power foods cordyceps + ashwaganda

this raw, vegan, and allergen-free treat is a mustttt people! my favorite caramel treats I've made to date. 

these creamy, chewy, mouthwatering friends have a nearly identical taste/texture to the milk chocolatey caramel squares that i loved as a child. buT there is a huge added bonus: power foods. in my chocolate? oh yeah. the taste blends in and makes the rich caramel-y flava pop. so if you're going to eat chocolate every day (me), might as well add some crazy good nutrients yeah? (that is, to boost the already nutrient dense raw organic cacao!)

makes 20-25 chocolates 

caramel:

1 cup soft medjool dates, pitted

1/3 cup raw creamy almond butter

1/2 – 3/4 teaspoon pink salt

1 tablespoon coconut oil

-add all ingredients to a food processor and process until very smooth and creamy. chill a few minutes in freezer if needed, then roll into balls, rectangles, or squares. set them on a parchment lined tray and set in freezer while making the chocolate coating.

chocolate: 

1 cup raw cacao paste OR stevia sweetened dark chocolate chips (like these)

2 teaspoons cordyceps 

1 tsp ashwaganda 

1-2 t coconut oil for right consistency

-gently warm the chocolate over a double boiler. once fully melted, turn off the heat and stir in the ashwaganda and cordyceps. take each caramel and use a toothpick or 2 forks to roll it in the chocolate. if the chocolate is too thick, you can add in a bit more coconut oil. place them on a parchment lined plate and sprinkle them with a pinch of sea salt flakes to finish. stick them back in the freezer to firm up. store in an airtight container in the freezer or fridge and enjoy!

note: if you don’t have the ashwaganda or cordyceps, you can simply omit, or add your favorite power foods!