homemade caramel chocolates 🔥

Name: homemade caramel chocolates 🔥
Ingredients: - 1/2 cup coconut oil, melted; - 1/2 cup cacao powder; - 1/3 cup maple syrup; - 2 tbsp tahini; - 2 tbsp maple syrup; - 1/2 tsp vanilla extract; - 1 tbsp water

5 steps

homemade caramel chocolates 🔥 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! recipe/makes 9: chocolate: - 1/2 cup coconut oil, melted - 1/2 cup cacao powder - 1/3 cup rice malt syrup (or your choice of liquid sweetener) tahini caramel: - 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 1. Combine all the ingredients for the chocolate in a bowl. Whisk until smooth. 2. Combine all the ingredients for the tahini caramel in a bowl. Mix until smooth. 3. Pour 2/3 of the chocolate mix into a mini cupcake silicon tray, making 9 chocolates. 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 optionally sprinkle sea salt on top. Set in the freezer for 1 hour. 5. Remove from the freezer and pop the chocolates out of the moulds. Store in the fridge for 1 - 2 weeks.

Updated at: Mon, 15 Jul 2024 19:21:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories190.4 kcal (10%)

Total Fat14.3 g (20%)

Carbs14.7 g (6%)

Sugars9.7 g (11%)

Protein2 g (4%)

Sodium14.3 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 cupmaple syrup

Tahini caramel

2 Tbsptahini

2 Tbspmaple syrup

½ tspvanilla extract

1 Tbspwater

Instructions

Step 1

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

coconut oil½ cup

Cacao Powder0.5 Cup

maple syrup⅓ cup

Step 2

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

tahini2 Tbsp

maple syrup2 Tbsp

vanilla extract½ tsp

water1 Tbsp

Step 3

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

Step 4

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 optionally sprinkle sea salt on top. Set in the freezer for 1 hour.

Step 5

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