*use a natural peanut butter which should only have ‘peanuts’ listed under the ingredients.
*The caramel cream I use is from a tin of coconut milk. If you are based in the UK then the best coconut milk brand to use is Biona as it contains no gums or stabilisers. Place your tin of coconut milk in the fridge upside down overnight. By the morning the coconut will have separated from the water, leaving you with beautifully solidified coconut cream at the top of your tin which you can scoop out with a spoon. I use the leftover coconut water for drinking, adding to smoothies, thinning out salad dressings or cooking with.
Homemade Chocolate recipe adapted from Minimalist Baker’s Easy Vegan Chocolate