Chocolate Caramels (AIP, Paleo)

These Chocolate caramels are the real deal you guys! Nobody will be able to tell that they are dairy or chocolate free. I should caution that these are very sweet and should be eaten in moderation but if you can’t indulge in a little chocolate at Christmas time then when can you? I had to get this recipe out to you before Christmas! You are going to want to have these in your fridge or freezer for this upcoming weekend!

I used a silicone tree mold, as well as a Hershey chocolate bar mold. You can use whatever mold you desire! The sky is the limit! The caramel in this recipe can also be used to top cookies or as a caramel apple dip!

This is my early Christmas gift to all of you! I hope that you can enjoy some AIP holiday treats this season! Let me know what you guys have been baking!

Merry Christmas!

XO Meagen Ashley

*This recipe has been shared on the Paleo AIP Recipe Roundtable

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Chocolate Caramels (AIP, Paleo)

Carob covered caramels!

Course Dessert, Snacks

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 12 chocolates

Ingredients

Caramel

• 1 cup coconut milk
• 1/4 cup honey
• 1/4 cup coconut palm sugar
• 1/4 tsp sea salt
• 1/2 tsp alcohol free vanilla
• 1 Tbsp. coconut manna
• 1/4 cup coconut oil, melted

Chocolate

• 1/2 cup carob
• 1/2 cup coconut milk
• 6 Tbsp. coconut oil, melted
• 3 tsp honey

Instructions

Caramel

1. In a small sauce pan over low heat, whisk the honey, coconut sugar, melted coconut oil, and coconut manna until mixed.
2. Slowly add in the coconut milk and whisk.
3. Bring to a low boil over medium heat, then reduce the heat to low and simmer for 20 minutes, whisking often.
4. Remove from the heat and add in the vanilla and salt. Let cool to room temperature. Store in the fridge for up to 4 days.

Chocolate

1. In a small bowl, mix the carob with the coconut milk.
2. Spoon in the coconut oil, one Tbsp. at a time, stirring until fully mixed before adding in the next Tbsp. Then stir in the honey.
3. Place a silicone mold on a flat baking sheet. Fill the molds 1/3 full with the chocolate mixture.
4. Add a tsp. of the cooled caramel into the center of the molds. Then fill the molds with the chocolate mixture again. Tap the mold on the baking sheet to help spread out the chocolate evenly.
5. Put in the freezer for 2-3 hours or overnight to harden. The chocolates should easily pop out. If not, they need longer in the freezer.
6. Freeze for up to 3 months or keep in the fridge for up to 4 days.
7. Serve promptly as they will melt at room temperature. Enjoy!