Healthy Chocolate Covered Caramels

Healthy Chocolate Covered Caramels

These Healthy Chocolate Covered Caramels are little pieces of chocolate caramel heaven. Best of all they are gluten free, dairy free and refined sugar free.

5 from 2 votes

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Category: Raw Chocolate

Cuisine: Western

Keyword: candy, caramel dessert, chocolate, dairy free, gluten free, refined sugar free

Prep Time: 20

Total Time: 20

Servings: caramels

Calories: 206kcal

Author: Vanessa Gengaroli

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 maple syrup
1 cup cashews or macadamias
1 teaspoon vanilla extract
1/3 cup water

Chocolate Coating

1/2 cup coconut oil
2 tablespoons maple syrup
1/2 cup cacao powder

Instructions

Make the Caramel: 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.
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.
Coat the caramels: 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).
Allow to set: 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.

Optional Step - Make a double batch of the chocolate and once the chocolate covered caramels have set, coat them in more chocolate and allow to set for a further 30 minutes.

To Store - Make sure to keep them stored in an air-tight container and they will last up to 1 week in your refrigerator or up to 6 months in your freezer.

Nutrition