Dark Chocolate Salted Caramels

Recipe

8 INGREDIENTS • 7 STEPS • 1HR 10MINS

Dark Chocolate Salted Caramels

4

1 rating

These Dark Chocolate Salted Caramels are rich, creamy and made without any refined sugars!

Dark Chocolate Salted Caramels

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

These Dark Chocolate Salted Caramels are rich, creamy and made without any refined sugars!

1HR 10MINS

Total Time

$0.36

Cost Per Serving

Ingredients

Servings

12

US / Metric

3 Tbsp

1 Tbsp

Extra-Virgin Coconut Oil

4 Tbsp

70% Dark Chocolate

2 1/2 Tbsp

1/4 cup

Unsweetened Cocoa Powder

1/4 tsp

5

Dates, pitted

2 Tbsp

Nutrition Per Serving

VIEW ALL

Calories

104

Fat

5.7 g

Protein

0.9 g

Carbs

16.2 g

Dark Chocolate Salted Caramels

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking InstructionsHide images

step 1

In a double boiler or heatproof bowl over a simmering saucepan of Organic Butter (3 Tbsp), Extra-Virgin Coconut Oil (1 Tbsp) and 70% Dark Chocolate (4 Tbsp).

step 1 In a double boiler or heatproof bowl over a simmering saucepan of Organic Butter (3 Tbsp), Extra-Virgin Coconut Oil (1 Tbsp) and 70% Dark Chocolate (4 Tbsp).

step 2

Remove from heat and stir in Raw Honey (2 1/2 Tbsp) until well combined. Slowly add Unsweetened Cocoa Powder (1/4 cup), and Sea Salt (1/8 tsp), stir gently to combine until smooth.

step 2 Remove from heat and stir in Raw Honey (2 1/2 Tbsp) until well combined. Slowly add Unsweetened Cocoa Powder (1/4 cup), and Sea Salt (1/8 tsp), stir gently to combine until smooth.

step 3

In mini muffin pan, spoon in small spoonful of melted chocolate mixture (set some aside to add after the caramel). Tilt the pan slightly to allow chocolate to coat the sides. Place in the freezer to set for approximately 10 minutes.

step 3 In mini muffin pan, spoon in small spoonful of melted chocolate mixture (set some aside to add after the caramel). Tilt the pan slightly to allow chocolate to coat the sides. Place in the freezer to set for approximately 10 minutes.

step 4

In a food processor pitted Dates (5), Maple Syrup (2 Tbsp), and Sea Salt (1/8 tsp) until smooth.

step 5

Remove the chocolates from the freezer. Spoon a little of the caramel into each mold on top of the set chocolate, spread caramel flat. Spoon remaining melted chocolate over top, covering the caramel completely. Place pan back in the freezer to set.

step 5 Remove the chocolates from the freezer. Spoon a little of the caramel into each mold on top of the set chocolate, spread caramel flat. Spoon remaining melted chocolate over top, covering the caramel completely. Place pan back in the freezer to set.

step 6

Wait until the chocolate is totally firm before taking it out of the mold, 1-2 hours. Remove chocolate caramels from pan with small knife, store in tightly sealed container in the freezer for up to one month.

step 7

Careful not to leave chocolates at room temperature for more than 30 minutes as they will soften quickly. Serve and enjoy!

step 7 Careful not to leave chocolates at room temperature for more than 30 minutes as they will soften quickly. Serve and enjoy!

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No-Bake Dessert

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