Chocolate Salted Caramel Pots

Instructions

1. Add about 2 tbsp. of caramel to the bottom of some small glasses or pots, place in the fridge whilst you make the chocolate layer.
2. In a high speed blender blitz the almond milk, pitted dates, vanilla and arrowroot until silky smooth. Place in a sauce pan and warm gentle.
3. Put the chocolate in a bowl, and melt over a pan of gently simmering water, being careful the bowl does not touch the water. Stir until melted.
4. Add about a cupful of the warm milk to the chocolate and stir to combine, add another and stir again. Once combine add the chocolate mixture to the remaining milk mixture in the pan and stir till combine.
5. On a medium heat gentle simmer stirring continuously until slightly thickened and reduced a little. Remove from the heat, cover and allow to cool to room temperature.
6. Once cooled carefully pour on top of the caramel layer and place back into the fridge to set for a couple of hours or overnight.
7. Serve with a little sprinkle of salt flakes