Chocolate Covered Caramel Candies {Paleo, Vegan option}

Caramel Candies

These were a “throw-together” recipe created because I needed a candy that didn’t have coconut (other than coconut oil). They turned out really yummy so I had to share! (both the candies and the recipe)

The “Caramel” inside
8 dates, pitted
1/4 cup raw cashew butter
1 teaspoon organic honey

The Chocolate outside
1/4 cup unsweetened organic cocoa powder
1/4 cup coconut oil
1/2 teaspoon organic vanilla
2 tablespoon organic honey

For the caramel inside, I combined the ingredients in my food processor and then pressed them into patties. You could do any shape you want! Little cubes, little tootsie-roll shapes, hearts, balls…. get as creative as you’d like! Once formed, place them in the fridge to chill for at least 20 minutes.

Gooey Caramel center

For the Chocolate coating, combine your ingredients in a small saucepan, or a double broiler. (I set a small bowl on top of a small saucepan filled with water. Set heat to medium and melt the ingredients together.

Now for the messy fun of it all : Dip your chilled caramel shapes into your chocolate and then set aside on a plate or sheet of parchment. You will want to chill these afterwards for a bit as well, and until ready to serve. For a thicker coating, you can double dip them, or simply spoon the remaining chocolate over top.

yummy. caramel candy time.

Again, you will want to chill them to let the coating firm up a bit. When you are ready to serve, these need to remain chilled. The chocolate coating will get soft fairly quickly. Not to worry, though, they will likely not last that long!


VARIATIONS IN THE WORKS: topped with sea salt, a pecan added to the center, other nuts or seeds to try as an added flavor and crunch

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