Name: Healthy Chocolate Caramels
Prep time: 20 min
Total time: 20 min
Yield: 20
Ingredients: 12 medjool dates, pits removed; ½ cup coconut oil, melted; 1 ½ tablespoons tahini (both unhulled and hulled tahini work); ½ cup pure/organic maple syrup; 1 cup macadamias; 1 teaspoon vanilla powder; 1/3 cup water; 1/2 cup coconut oil; 2 tablespoons organic/pure maple syrup; 1/2 cup raw cacao powder

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Chocolate and caramel combine to make these amazing healthy chocolate caramels. Best of all they are gluten, dairy and refined sugar free.

After making my Raw Bounty Bites, I decided that I had to make more healthier versions of my favourite chocolates.

One of my absolute favourites as a child was Chocolate Caramels, so it was only fitting that it was the next recipe that I attempted was a healthier version.

All I can say is WOW!

These healthy chocolate caramels are seriously yummy and I cannot wait to make them again.

They tick all the boxes too as they are gluten free, dairy free, refined sugar free, vegan and paleo friendly.

MORE HEALTHY CHOCOLATE & CARAMEL RECIPES YOU CAN MAKE

Raw Chocolate Caramel Macadamia Truffles

Raw Chocolate Caramel Pie

Best Ever Raw Caramel Brownie Slice

Yield: Serves 20

Healthy Chocolate Caramels

Chocolate and caramel combine to make these amazing healthy chocolate caramels. Best of all they are gluten, dairy and refined sugar free.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

Caramel Centre

12 medjool dates, pits removed
½ cup coconut oil, melted
1 ½ tablespoons tahini (both unhulled and hulled tahini work)
½ cup pure/organic maple syrup
1 cup macadamias
1 teaspoon vanilla powder
⅓ cup water

Chocolate Coating

½ cup coconut oil
2 tablespoons organic/pure maple syrup
½ cup raw cacao powder

Instructions

Process caramel centre ingredients in a food processor or high speed blender until completely combined and smooth. You may need to add a little more water to help blend the ingredients.
Pour mixture into a lined square baking tin and place into the freezer to set for at least 2 hours, preferably longer. This will ensure that they are easy to cut and coat in the chocolate.
To make the chocolate coating, melt the coconut oil in saucepan on low heat. Once melted, add the maple syrup, whisking until well combined. Then add the cacao powder, stirring well until well mixed through.
Take the caramels out of the freezer, dip each piece into the chocolate sauce and place on a wire rack on top of lined baking tray (make sure the tray fits in your freezer).
Freeze until the chocolate has hardened (approximately 30 - 60 minutes).

Notes

The cook time does not include the time it takes for the chocolate caramels to set.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 230Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 2mgCarbohydrates: 20gFiber: 2gSugar: 16gProtein: 2g