Baking, Chocolate, Dessert, Treats

Sweet Georgia holy yums …

Did someone say salted caramel? Say no more. I’m in! My love for savoury/salty-sweet things began a few years ago when I was lucky enough to live in Galway on the west coast of Ireland. I LOVED IT THERE!!!

I spent a year in Galway, and amongst other things it was a year filled with meeting some of the most delightful and amazing people, a lot of rain (of course), hilarity, adventures, owning a bike painted like a cow – aka the ‘cow-cycle’, Guinness (I grew to like it!), cobbled streets, living an extremely carefree lifestyle and drinking an extreme amount of of tea. Some of my fondest memories come from Ireland – if you ever have the opportunity to visit, you most definitely should.

My life in Ireland was born whilst I was living in Paris. I was 21 and had arrived in France with a one-way ticket and not a lot of money. After living in Paris I wasn’t ready to move back to NZ, so after chatting with and Irish friend in France, and google image searching Cork and Galway, I decided that Galway looked pretty quaint and Irishy, so I went. That makes me sound like an extremely relaxed person and like I do things randomly on a whim – I actually don’t usually, although sometimes I wish I did. I must have been slightly mad at the time (not unlikely) and so my solo Irish adventure began.

Don’t worry, this isn’t just a story of a lovely life in Ireland, there is a point and recipe to this post … all in good time, have a wee pint of Guinness whilst you wait.

One of the most important parts of my Irish trails was that I met my soul friend, Jenn. Jenn is from BC in Canada and is the coolest. I will be forever grateful to Ireland for our chance meeting, and we remain suuuuuper close pals despite a massive piece of ocean – known as the Pacific – in between us. Thank god for various mediums of social media which enable easy communication!

In Ireland Jenn used to tell me about her favourite chocolate by Purdys – a Canadian choc store – and I wondered what was so fantastic about the hazelnut Hedgehogs and Sweet Georgia Browns she’d talk about. Then her lovely Mum sent over a Christmas haul and I tried a Sweet Gerogia Brown and OH MY GOD. And my love of savoury-salty-sweet things began … in fact, on my first trip to see Jenn in Victoria, BC, her Mum picked me up and took me to Purdys to buy Sweet Georgia Browns – love, love, love. Back in NZ I once decided that I wanted needed some SGB’s and so I went to order some online, however for 2 boxes and postage to NZ it was going to cost me $90!! I couldn’t justify it so skipped the chocolates and kept the money. Tough life choices.

My days in Ireland were not a period when I embraced clean eating. In fact I lived on quite a lot of cereal, Guinness and 1 euro hummus from Dunnes. The fun we had! I definitely wasn’t the healthiest I’ve ever been in Ireland but man, I was so happy and that matters for heaps! (NB: I am not suggesting that living on cereal, beer and hummus will lead you to happiness – it probably wont.)

Because I need Sweet Georgia Browns in my life, I have sussed a recipe for a clean eating version with a twist. These are salted caramel Sweet Georgia Browns – I know, I know, eeeeee!

I hope you love them.

Salted Caramel Sweet Georgia Browns

You’ll need to make a batch of my raw chocolate

1/2 cup of roughly chopped pecans

For the salted caramel – I used the salted caramel recipe from Lola Berry’s ‘The Happy Cookbook’ salted caramel slice – AMAZING – however I halved the recipe and it made loads so you could probably halve the below, otherwise it will make approximately 20 SGBs! Or you can use the leftover caramel to make other treats – nom.

1/2 cup medjool dates

1/4 cup of melted coconut oil

1 tablespoon of almond butter

2-3 tablespoons of pure maple syrup (I go with just two)

40mls of almond milk

1/4 teaspoon pink himalayan salt

First of all make the raw chocolate and pour a little into the base of 12 mini muffin moulds, pop these into the freezer to set. Keep the rest of the chocolate for layering a little later, and whilst these are in the freezer you can make the salted caramel.

To make the salted caramel …

Put the dates, coconut oil, almond butter, maple syrup and almond milk into your blender/food processor and blend until the texture is relatively smooth. If you have a thermomix, to speed up the process blend all ingreds and then mix for 2 minutes on speed 4, temperature 80. Finally, add the salt and mix for another few seconds to blend in.

Caramel

Remove the moulds from the freezer and add a spoonful of the caramel to each moulds and top with as many or as few of the chopped pecan pieces as you like. If you want to experiment with the salt, you can sprinkle a little more on top of the caramel and pecan mix – be careful not to over salt though – then pop them back into the freezer.

Nearly

Leave the moulds for about 15-20 minutes and then remove them again and top with the remaining raw chocolate. You might need to heat up the chocolate mix again on the stove to thin it out a little.

Delish

Throw the moulds back into the freezer again and leave until the raw chocolate is set on top – probably only for around 20 minutes and then voila! You’re done! Store them in an air tight container in the fridge or freezer. Also, you might find that you have a little leftover caramel and chocolate, so feel free to make some more mini chocolate caramels with the mixture. Otherwise you can freeze both and use another time – bonus!

Finito

Treat yo self!

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