Perfectly sweet caramel mocha chocolates. Filled with creamy date paste and love.
Melt white and dark chocolate in a separate bowls over a saucepan with simmering water. Set aside.
Mix dark chocolate with Kahlua. Using a toothpick or a small spoon, scatter white chocolate into chocolate molds. Set in the fridge for 2 minutes.
Add roughly a teaspoon of dark chocolate into each chocolate mold. Move the chocolate mold around every time before filling it up again, ensuring sides of the mold are covered in chocolate. Freeze for 5- 10 minutes.
To make the filling, mix dates, coconut oil, maple syrup and salt in a blender, until you have thick paste.
Add 3/4 teaspoon of the paste into each chocolate mold (1/2 tsp if using hazelnuts) and fill up with the remaining chocolate. Freeze for 40 minutes.