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Happy Birthday, Travis (And a Recipe for Chocolate Covered Chocolates)
Maggie @ Our Fine Day

Paleo Chocolate Covered Caramels

A perfectly delicious treat without any questionable ingredients!
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling 15 minutes
Total Time 25 minutes
Servings: 12
Course: Dessert
Ingredients Method

Ingredients
  

  • 1/2 cup honey
  • 1 1/2 Tbsp almond butter
  • 3 tsp butter or coconut butter for dairy free
  • 1 tsp water
  • 1/2 tsp vanilla
  • 1 cup chocolate chips
  • 1/2 tsp coconut oil

Method
 

  1. In a small saucepan, bring the honey to a low boil and simmer for about 10 minutes, until the caramel turns an amber color.
  2. Remove the honey from the heat, and add the almond butter, butter, vanilla, and water. Let cool in the pan for about 10 minutes.
  3. Line a baking sheet with parchment paper and pour the caramel onto the sheet. Allow it to cool to room temperature for about 30 minutes (or place in the fridge for 15 if you are impatient like me!) until the caramel is pliable.
  4. When the caramel is almost cooled, melt the chocolate and coconut oil. I used a glass bowl over a small boiling pot of water to serve as a "double boiler".
  5. Pour about a tablespoon of chocolate into the bottom of each liner. Pinch off small pieces of caramel and place or spoon into the center of each mold. Then, place another 1-2 tablespoons of chocolate over the top.
  6. Refrigerate until ready to serve, as they will get a little melty. Enjoy!