Paleo Chocolate Covered Caramels
These Paleo Chocolate Covered Caramels are easy, no-bake, and seriously delicious! Gluten free, dairy free, and vegan, but no one will be able to tell!
Easter is one month away and for the first time in two years I am actually thinking ahead 🙂 Usually holidays sneak up on me and I don’t have time to make and share a recipe. You definitely have plenty of time for these though! Especially since they are no-bake and the ingredient list is short! I used these fun egg molds that I found at Michael’s. They are the perfect size to make a two-bite treat.
The caramel is the same that I used for my Paleo Twix Bars. It’s actually a mixture of almond butter, Golden Barrel Coconut Oil, and maple syrup. It’s so easy and crazy how much it tastes like actual caramel.
Straight from the fridge, the caramel is thick like in the picture above. If it’s left at room temperature for a little while it gets soft and gooey like in the picture below. Both ways are delicious- it’s just personal preference of how you like your caramel.
They are so easy to make! The caramel is mixed by hand and scooped into the molds. Then you let them chill in the fridge for 1-2 hours and dip them in chocolate. If you don’t have the molds then you could make the caramel mixture then refrigerate it until it’s thick and roll it into balls. Alternatively. you could use a mini muffin tin and make them into caramel cups. I love the Easter egg shape, but don’t let that stop you from making them other times of the year!
You will love these chocolate covered caramels because they are simple, quick, and so tasty! A fun treat everyone will enjoy! Feel free to try a different nut butter like cashew or sunflower.
- 1/2 cup smooth almond butter
- 1/3 cup Golden Barrel Coconut Oil, melted
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (if nut butter isn't salted)
- 1 cup dairy free chocolate chips
- In a medium bowl, combine almond butter, coconut oil, maple syrup, vanilla and salt. Stir until smooth and evenly combined. If desired, you can heat this mixture on the stove in a pan or microwave it for a few seconds to ensure it's very smooth.
- Scoop the mixture into the egg molds and refrigerate until hard. You will have to do two batches since this makes 19 eggs. Just remove the first batch, wash, dry and repeat for the second batch.
- Once all eggs are hardened and removed, prepare a sheet tray with wax paper and melt chocolate. In a small microwaveable bowl, heat chocolate in 20 seconds intervals, stirring each time, until completely smooth.
- Place each egg on the wax paper. Once all are dipped, place the sheet tray in the fridge to let the chocolate set.
- Best stored in fridge, but can be left at room temperature to soften the center.
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That look delicious Candy yummy
Thanks, Mary!
When I mixed together the oils and maple syrup and froze them, the oils separated from the maple syrup and so when I popped them out, it was just a hard piece of the oils (butter, oil, vanilla etc) and the syrup was left in the model still in liquid form. I tried various ways of trying to mix it together again (which took a while). They didn’t work out so in the end i just drained the syrup that was left and mixed it with the chocolate (which ended up being too much liquid) so I just combined everything instead of dipping. I haven’t gotten out of the freezer yet and tried them yet but I wanted others to know that there was a problem with the oils mixing.
Hi Sophia- I’m sorry the mixture separated like that! That’s strange and I haven’t had that happen. I do notice that you are freezing the mixture when refrigerating is what I recommend. I’m not sure if that has anything to do with it, but possibly. Try just placing them in the fridge next time. Hope that helps!