Back into the jar of French salted caramel we delve. I was staring at the jar one morning, day dreaming about what to do with it when my one-track mind turned to chocolate. The recipe must involve chocolate and there must be a lot of salted caramel.

I wanted something that you could bite into and have salted caramel drip from your lips. It had to be heavenly and chocolate salted caramel thumbprints fitted the bill in my book.

To be heavenly they couldn’t be too naughty. They started off as a healthy biscuit with wholemeal flour and coconut sugar. I figured they could balance out the deliciously sugary golden salted caramel oozing from the top of each biscuit.

A drizzle of melted dark chocolate and a sprinkle of sea salt sealed the deal. I could finally answer ‘yes’ when Will asked me if there was anything sweet for dessert after dinner that night. They obviously tasted sinfully delicious because he would be the first to notice if they tasted ‘healthy.’

If you wanted a plain chocolate biscuit without too much guilt these would still be lovely without the salted caramel but I would add a teaspoon of cinnamon because it’s my favourite and chocolate and cinnamon are best friends and you shouldn’t keep best friends apart. Oh dear I am a bit nutty today. I think I should probably go and take a nap until Ollie wakes up. Enjoy!

Chocolate salted caramel thumbprints

Yield: 20

Prep Time: 1 hour 20 minutes

Cook Time: 10 minutes

Total Time: 1 hour 30 minutes

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Ingredients

• 1/2 cup coconut oil, softened
• 1/2 cup, plus 2 tablespoons coconut sugar (or raw sugar)
• 1 egg
• 1 tsp vanilla bean paste
• 1 cup wholemeal plain flour
• 1/2 cup cacao
• 3/4 teaspoon salt
• Salted caramel sauce
• Extra sea salt
• Dark chocolate to melt and drizzle if you want to

Instructions

1. In the bowl of an electric mixer, beat the coconut oil and coconut sugar together until smooth.
2. Add the egg and vanilla bean paste and mix until combined.
3. Add the flour, cacao and salt and mix until the dough comes together.
4. Refrigerate for 1 hour.
5. Pre-heat the oven to 160C (350F) fan-forced and line a baking tray with baking paper.
6. Take the dough out of the fridge and roll into balls using a tablespoon of dough at a time.
7. Place on the tray leaving a few centimetres between each one.
8. Using your knuckle or finger, press down in the middle of each one to make a well.
9. Bake for approximately 10 minutes or until the biscuits are just set when you touch them.
10. Leave them to cool on the tray out of the oven for 5 minutes and then transfer to a wire rack to cool completely.
11. When cool, fill with salted caramel and sprinkle with sea salt and drizzle over melted dark chocolate if you want to.