Creamy Chocolate Coconut Pots and Caramel Sauce Recipe with Orange Essential Oil

Chocolate Coconut Pots and Caramel Sauce Recipe with Orange Essential Oil

Creamy Chocolate Coconut Pots and Caramel Sauce Recipe with Orange Essential Oil

This Chocolate Coconut Pots recipe features Young Living orange essential oil. The recipe is by Chef Kate. The

Coconut Caramel Orange Sauce is so rich and luxurious. Use this caramel sauce on just about anything! Try it over pancakes to make a very special treat on a weekend.

NOTE If you are using another culinary essential oil in your Creamy Chocolate Coconut Pots make sure to use the same one in place of the orange oil in the caramel sauce to compliment the dish.

TIP The recipe makes more than enough for pouring over the top of the Chocolate Coconut Pots so you’ll have some leftover… unless you eat it while making the dessert.

The pots will need a couple of hours to set in the refrigerator or approx. half-an-hour in the freezer.

NOTE You can use 1 cup raw cacao powder and 1 jar of raw coconut chocolate butter instead of 2 of the chocolate bars (200gm). You may have to add a little more sweetener to taste.

When making the sauce you can use coconut oil in place of the butter and coconut cream instead of cream for a vegan version. You will have to stir a little harder to combine if using coconut oil.

Prep Time: 20 minutes

Servings: 6

Ingredients

Ingredients for Coconut Caramel Orange Sauce:

3 dark (70%) chocolate bars (approx. 300gm)

1 cup coconut milk

¾ cup honey or maple syrup (to taste)

2 tbsp melted coconut oil

1 tsp vanilla essence (optional)

A tiny pinch of sea salt (to taste)

2 – 3 drops Young Living culinary Orange essential oil (to taste)

Ingredients for Coconut Caramel Orange Sauce:

½ cup butter or coconut oil

1 cup coconut sugar

¼ cup cream or coconut cream

1 tsp vanilla essence (optional)

pinch of salt (add more for a salted caramel flavour, but not too much)

2 – 3 drops Young Living culinary Orange essential oil (to taste)

Instructions

1. Melt the chocolate in a double boiler. When melted, completely remove from heat, but leave the pan with the melted chocolate in the warm water.

2. Then add the rest of the ingredients and stir well to combine. Check to see if it is sweet enough and add more sweetener if desired and stir well. The mixture should be like very thick hot chocolate. You may need to add just a little more coconut milk to get it to this consistency.

3. Spoon or pour the mixture into little ramekins, small bowls, or heat-proof glasses (shot glasses work great especially for small treats).

4. Place the Chocolate Pots on a tray and chill in the fridge for approx. 25 minutes (or the freezer for 15) to set them a little before adding the Caramel Sauce.

5. For the sauce, prep all the ingredients so they are ready to use before you start making the sauce.

6. Place the butter in a medium saucepan over medium/high heat and start to melt it. Then whisk in the coconut sugar.

7. Continue whisking until the coconut sugar has melted and starts to bubble. Be careful not to burn. Add the cream or coconut cream, vanilla, and salt and continue whisking until combined and the sauce thickens a little. This should take a couple of minutes.

8. Remove from heat and add the culinary orange essential oil and stir to blend. The sauce is now ready to enjoy, or you can keep refrigerated for up to 1 week or freeze for 1 month

9. Remove the Chocolate Pots from the fridge and spoon a little of the Caramel Sauce over the top of the Chocolate Pots and place them back on the tray and loosely cover them with baking paper and continue chilling until set for about 3 hours or overnight. You can also put them straight into the freezer for approx. 25 – 35 minutes to chill and set quicker.

10. Serve with fresh berries or orange slices, if you like.