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  • 1 cup Cocoa butter
  • 1 1/2 cup Raw cocoa powder
  • 1/4 tsp Pure natural powdered stevia
  • 1/2 tsp Ground vanilla beans
  • 3 1/3 cup Coconut milk
  • 1/4 cup Honey
  • 80 g Butter


Instructions are for 2 servings. Please modify as needed.

  1. Caramel: Step 1: Preheat your oven to 180C. Place the non-stick paper on your brownie tin.
  2. Step 2: For the caramel, Pour the coconut milk into a saucepan and bring it to a boil. While being about to boil it stir it constantly as it tends to spit and sputter.
  3. Step 3: Reduce the heat and add honey while stirring constantly. Cook it for 30-40 minutes till it thickens. The mixture will be reduced to about one-third of its initial proportion.
  4. Step 4: Once achieved this state, add honey and stir it thoroughly till it’s melted.
  5. Step 5: Pour this mixture into your brownie tin and place it in the oven for about 15 minutes. Take it out of the oven and allow it to cool down. The final mixture shall have a golden brown color with bubbles.
  6. Chocolate: Step 1: In a microwave-safe silicone bowl put cocoa butter and microwave it at 30-second intervals, stirring with a silicone spatula. Keep doing it till it reaches a temperature around 40 C to 45C and liquefy completely.
  7. Step 2: Ground vanilla powder, stevia, and sifted cocoa powder mix them and stir until it is combined, and add more stevia for more sweetness if required.
  8. Step 3: With parchment paper cover a low-temperature bench or use a sterilized marble benchtop. It’s because you need to use a surface that won’t get warm from the chocolate and stay nice and cool.
  9. Step 4: On that surface pour the mixture and then keep spreading it with a spatula until its consistency becomes like a paste. This process is also known as temper.
  10. Step 5: Now scrape that paste back and put it in the bowl, reheat it for 5 seconds in the microwave. Stirring between each zap till it reaches the temperature of 28C to 34C. Remove lumps by stirring.
  11. Step 6: Now take your favorite chocolate moulds and in the base side cover it with chocolate and put it in refrigerate till it set and now middle layer with a caramel sauce and again put it in the refrigerate it till it set now the last layer cover it with the chocolate and place it in the refrigerate until it set.
  12. Note: In case the temperature of the mixture rise to 34C in step 5 don’t worry no all is not lost just raise the temperature again to 45C and repeat the process of chocolate temper

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