Chocolate Caramels

CC9Mmmmmm!!! I am so excited to share these with you!! Why you ask? Because they are sooooooooo DELICIOUS!! The caramel in these bad boys is one of the tastiest sugar-free delights I’ve ever tried! I will literally be using this caramel in everything I bake for the next year!Friends and family had better prepare themselves for a caramel overload because I will want to make this caramel as much as possible!CC3

If I’m perfectly honest the chocolate isn’t even that necessary (but is a lovely bonus!) You can literally just sit there with the delicious sticky caramel and be perfectly happy. While we’re being honest I should also point out that this recipe does make slightly more caramel than is needed for 8 chocolates but trust me you’ll thank me that you have some leftovers!

Both the chocolate and the caramel centre are refined sugar-free, gluten free and paleo. They are also quite fun to make. There’s something quite satisfying about getting your hands sticky from tearing and rolling caramel

To all loyal followers, you have been warned; you can expect many more caramel based recipes in the coming months! In the mean time these should keep you more than happy (trust me!)

Happy Caramel Making!

Chocolate CaramelsCC9

Serves 8              Difficulty: Easy             Time: 1 hour 30 minutes


Caramel Centre

  • 2 ½ Tbsp of Honey
  • ½ Tbsp of Almond Butter
  • 1 Tsp of Unsalted Butter (Use Coconut Oil for Paleo version)
  • ¼ Tsp of Vanilla Extract
  • 1/3 Tsp of Water


  • ¼ Cup of Coconut Oil
  • ¼ Cup of Cacao Powder (Or Unsweetened Cocoa Powder)
  • 2 Tsp of Honey
  • ½ Tsp of Vanilla Extract


  1. Combine all the chocolate ingredients in a saucepan and warm slowly on a low heat until melted. Allow to cool slightly.
  2. Spoon a layer of chocolate into the bottom of a chocolate mould (around a ⅓ full) and allow to set at room temperature (Do not place in the fridge).
  3. Place the honey in a pan and bring to a simmer. Allow to simmer (stirring occasionally) for around 10 minutes until the honey is a deep amber colour.
  4. Remove from the heat and stir in the remaining caramel ingredients until combined. Let the mixture cool in the pan for around 10 minutes.
  5. Once the caramel has cooled slightly pour it into a lined baking tray and allow to cool to room temperature (Do not put it in the fridge!!).
  6. Once cooled, pinch off a small piece of caramel. Use the palm of your hands to roll the caramel into a ball (or log depending on the shape of your mould) and place in the centre of the chocolate.
  7. Finally fill each mould with chocolate to the top covering the caramel.
  8. Place in the freezer for 10 minutes to set before transferring to the fridge to store.



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