Healthy Chocolate Caramels

healthy-chocolate-caramels

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.

All I can say is WOW, these are absolutely amazing and I had a bit of remorse about giving the majority of them to my husband to take to a work morning tea (but it was great to get some positive feedback)! They are seriously yummy and I cannot wait to make them again. One thing that I have worked out since I started Becomingness and making raw desserts, is that organic maple syrup works better than raw honey when making up a chocolate coating or top layer for my slices. I find that organic maple syrup is easier to whisk together with the coconut oil and sets better. Don't get me wrong, honey still works well, but organic maple syrup is where it is at.

Check out these recipes that have a chocolate layer on them - Raw Peppermint SliceRaw Caramel Slice and Raw Chocolate Raspberry Slice.

Healthy Chocolate Caramels

Serves 20

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 raw or organic honey (organic maple syrup would also work)
  • 1 cup macadamias
  • 1 teaspoon vanilla powder   
  • 1/3 cup water

Chocolate Coating

  • 1/2 cup coconut oil
  • 2 tablespoons organic maple syrup (raw or organic honey would also work)
  • 1/2 cup raw cacao powder

Method

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 (or honey), 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).


Vanessa-Vickery-Bio

Ness is a qualified nutritionist, a life & wellness coach in-training, and a mother of two gorgeous and extremely energetic toddlers. She has created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible and attractive products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.

 

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