Homemade caramel chocolates

Name: Homemade caramel chocolates
Prep time: 1 h 10 min
Total time: 1 h 10 min
Ingredients: - 1/2 cup coconut oil, melted; - 1/2 cup cacao powder; - 1/3 cup rice malt syrup (or your choice of liquid sweetener); - 2 tbsp tahini (or almond or peanut butter); - 2 tbsp rice malt syrup (or your choice of liquid sweetener); - 1/2 tsp vanilla extract; - 1 tbsp water

5 steps

Prep:1h 10min

One of the easiest sweet treats that you can whip up from home. The chocolate is 3 simple ingredients and the tahini caramel can be subbed for almond or peanut caramel if you’d prefer!

Updated at: Wed, 10 Jul 2024 21:45:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories201.7 kcal (10%)

Total Fat14.3 g (20%)

Carbs17 g (7%)

Sugars8.2 g (9%)

Protein2.4 g (5%)

Sodium26.6 mg (1%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

Chocolate

½ cupcoconut oil

melted

0.5 CupCacao Powder

⅓ cuprice malt syrup

or your choice of liquid sweetener

Tahini caramel

2 Tbsptahini

or almond or peanut butter

2 Tbsprice malt syrup

or your choice of liquid sweetener

½ tspvanilla extract

1 Tbspwater

Instructions

Step 1

Combine all the ingredients for the chocolate in a bowl. Whisk until smooth.

Step 2

Combine all the ingredients for the tahini caramel in a bowl. Mix until smooth.

Step 3

Pour 2/3 of the chocolate mix into a mini cupcake silicon tray, making 9 chocolates.

Step 4

Spoon 1/2 - 1 tbsp of the tahini caramel into the centre of each chocolate. Top with the remaining chocolate to cover the caramel and set in the freezer for 1 hour.

Step 5

Remove from the freezer and pop the chocolates out of the moulds. Store in the fridge for 1 - 2 weeks.