Chocolate Salted Caramel Pots | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Add about 2 tbsp. of caramel to the bottom of some small glasses or pots, place in the fridge whilst you make the chocolate layer.
• In a high speed blender blitz the almond milk, pitted dates, vanilla and arrowroot until silky smooth. Place in a sauce pan and warm gentle.
• Put the chocolate in a bowl, and melt over a pan of gently simmering water, being careful the bowl does not touch the water. Stir until melted.
• On a medium heat gentle simmer stirring continuously until slightly thickened and reduced a little. Remove from the heat, cover and allow to cool to room temperature.
• Once cooled carefully pour on top of the caramel layer and place back into the fridge to set for a couple of hours or overnight.
• Serve with a little sprinkle of salt flakes