Bee Pollen Caramel Chocolate.
Bee pollen contains a wide array of nutrients, including B-complex vitamins, magnesium, amino acids, and digestive enzymes. These nutrients are essential for various biochemical processes in the body, including energy production, cellular repair, and immune function.
Use code MINDFUL10 for a discount on bee pollen over at Goodness Me
Ingredients:
For the Caramel:
1 cup coconut sugar
1/4 cup water
1/2 cup pure cream
1/4 cup unsalted butter
1/2 teaspoon Celtic sea salt
2 tablespoons bee pollen
For the Chocolate Shell:
1/2 cup cacao butter, chopped
1/2 cup cacao powder
1/4 cup maple syrup or local honey
1 teaspoon vanilla extract
Pinch of Celtic sea salt
Method:
In a medium saucepan, combine the coconut sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves.
Increase the heat to medium-high and bring the mixture to a boil without stirring. Let it cook until it turns a deep amber colour, about 5-7 minutes.
Carefully add the cream and butter. Stir continuously until smooth. Be cautious as the mixture will bubble up.
Remove from heat and stir in the sea salt and bee pollen. Allow the caramel to cool slightly.
In a double boiler or heatproof bowl set over a pot of simmering water, melt the cacao butter until completely liquid.
Remove from heat and whisk in the cacao powder, maple syrup or honey, vanilla extract, and sea salt until smooth and well combined.
Allow the chocolate mixture to cool slightly, but not harden, to make it easier to work with.
Using a silicone chocolate mould, pour a small amount of the chocolate mixture into each cavity, just enough to cover the bottom. Tilt the mould to coat the sides with chocolate, or use a brush to spread the chocolate up the sides.
Place the mould in the refrigerator for about 10 minutes to set.
Once the chocolate shells have set, fill each cavity with the cooled bee pollen caramel, leaving a little space at the top for the final chocolate layer.
Pour the remaining chocolate mixture over the caramel to seal each piece.
Return the mould to the refrigerator and let the chocolates set for at least 1 hour, or until fully hardened.
Enjoy!
