Salted Caramel Chocolates
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!
15 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 99 |
| Fat: | 7 g |
| Carbohydrates: | 9 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 19 mg |
| Fiber: | 0 g |
| Sugars: | 7 g |
| Calculated per serving. | |
Serves: 12
Ingredients
- 6 Tbsp6 Tbsp6 Tbsp Unsweetened Cashew Butter, Runny
- 5 Tbsp5 Tbsp5 Tbsp Pure Maple Syrup
- 1 Tbsp1 Tbsp1 Tbsp Honey
- 3 Tbsp3 Tbsp3 Tbsp Coconut Oil, Softened
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 0.5 cup0.5 cup0.5 cup Dark Chocolate
- 1 tsp1 tsp1 tsp Primal Palate Kosher Flake Salt
Process
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
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.