Salted Caramel Chocolates (Edit recipe)

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Salted Caramel Chocolates!

Super easy to whip up when you're craving something sweet, or want to impress some guests at your next get together! I made these in a standard size muffin tin, but you can make minis too!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

7

Serves: 12

Ingredients

6 Tbsp Cashew Butter, Unsweetened, Runny
5 Tbsp Pure Maple Syrup
1 Tbsp Honey
3 Tbsp Coconut Oil, Softened
1 tsp Pure Vanilla Extract
0.5 cup Dark Chocolate
1 tsp Kosher Flake Salt - Primal Palate

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix all ingredients together & place in silicone muffin mold (or mini mold) and freeze until hardened. 20+ min
-Remove from molds and dip each caramel circle in the melted chocolate & coconut oil. Place on parchment paper, drizzle with more chocolate, and flaky sea salt
-Place back in the freezer to harden- another 20 minutes or store
-Keep stored in the fridge!

Notes

Makes 12 mini or 6 standard size

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	158
Fat:	11 g
Carbohydrates:	14 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	113 mg
Fiber:	1 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.