Pistachio caramel filled chocolates

Base: 100g cashew nuts (another nut), 50g pitted dates (better medjoul) 30 d coconut oil, 20g cocoa. Grind the cashew nuts until they are finely chopped. Add the rest of the ingredients and grind again until a homogeneous dough is obtained. Take a ball with your hand, shape it into a round ball and make a hole in the center creating a volcano. Place on baking paper and put in the freezer.

Pistachio caramel: 100g peeled pistachios, 60g previously soaked dates and 100g milk. Crush the pistachios until they are powdered. Add the dates and the milk. Grind again until creamy. Remove the volcanoes from the freezer and fill them. Put back in the freezer.

Coverage: 50g of chocolate 85% and 50g of milk. Chop the chocolate, put in a bowl and add the hot milk. Stir until the chocolate is mixed with the milk. Take out the volcanoes and cover them so that the cream is not visible. You can decorate with grated coconut, chopped pistachio, chocolate...