MISO CARAMEL DARK CHOCOLATE CUPS
Although I'm not the biggest fan of chocolate, these little bites are to-die-for. Reaalllly. Eating more than 2 at a time is relatively impossible because they are very chocolatey and rich, but that's the beauty of it.
I had a bowl of these yummy bits in the fridge for a week, and I loved how after having even a half of a cup, it fulfilled my sugar craving for the entire day completely. And it's so good!
The salty savouriness of miso complements the sweet date and the bitter chocolate so well. And the best part about it? It's vegan, sugar free, dairy free, gluten free etc etc.
200g dark chocolate chips, divided into two batches
150g fresh medjool dates (or dry ones soaked until plump)
4 tbsp white miso paste
juice from 1/4 lime
pinch of salt + more for topping
Melt half of the chocolate over a water bath, making sure that the bowl covers the pot completely and there is no steam coming out (water will make the chocolate coagulate). Brush the insides of muffin cases with the chocolate, stroking upwards. Another way of doing this is to put a tbsp of chocolate in a mould and swirl around the edges. Place the cases in the freezer to set for 10-15 minutes.
To make the miso caramel, add the miso paste, dates, lime juice, salt and a 2 tbsp of water in a blender and blend until smooth and creamy. If necessary. add a couple more tbsp of water.
Take the muffin cases out of the freezer and place a tbsp of miso caramel in each. Melt the remaining chocolate and fill up the cups, sprinkle some flaky sea salt on top, then place in the freezer again for 15 minutes. Keep in the fridge after that. Enjoy!