Very easy vegan cariocas in 10 minutes that are naturally gluten-free. No refined Sugar and flavored with orange and nutmeg.
Everyone who tried these cariocas wanted a second one. My husband was caught on video secretly taking one, before I could even take a photo of them.
They don’t have many ingredients and no refined sugar. You could say that are healthy cariocas. Of course, be careful because they are extremely addictive and have quite a lot calories.
My friend Maria roared as she ate it and of course she took a second one and if I had more cariocas with me, she’ll had an a third.
Needless to say that all cariocas disappeared in 3 days, so please don’t ask me how long you can preserve them.
And since I made cariocas during Easter, I also made some small ones in an Easter shapes mold that I had.
Little bites of heaven.
I will make cariocas at Christmas in Christmas shapes molds, for Valentine’s Day in hearts shape and for my son’s birthday in June in a smiley faces mold that I have.
One thing is for sure, I will make these perfect cariocas at every opportunity I can think.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
In a bain-marie (*see tips for utensil to use) melt the chocolate well.
Then add the tahini, honey or maple syrup, vanilla extract, nutmeg and salt and mix well until chocolate mixture is smooth.
Add the walnuts and mix well.
Pour into small silicone molds and place them in the refrigerator for 1-2 hours to cool and chocolate stabilized and they are ready!
Ingredients
Directions
In a bain-marie (*see tips for utensil to use) melt the chocolate well.
Then add the tahini, honey or maple syrup, vanilla extract, nutmeg and salt and mix well until chocolate mixture is smooth.
Add the walnuts and mix well.
Pour into small silicone molds and place them in the refrigerator for 1-2 hours to cool and chocolate stabilized and they are ready!
See the following video to found out how easy this recipe is:
- You can replace grounded nutmeg with cinnamon powder or grounded clove.
- I prefer the walnuts coarsely chopped and visible in the cariocas. But if you want you can grind them until they become powder.
- Νo need a special equipment for bain-marie, just place a metal or heat-proof glass bowl over a pot of boiling water.
- When the chocolate has stabilized optionally wrap them one by one in aluminium foil or parchment paper as a treat.
Good Luck and Bon Appétit!!!
Did you make this recipe?
I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
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