Stove or thermomachine
microwave and fridge
• 200g (7oz) coconut milk
• 3 tbs honey
• 1/2 cup coconut oil
• 1/2 cup cacoa powder
• 1/2 cup of sugar free smooth peanut butter
• 1/8 cup honey
• 1 tsp vanilla extract
• Chocolate molds
• Place caramel ingredients in thermo bowl
• Cook 100C (212F) Degrees, speed 3 for 10 minutes
until sauce thickens and darkens. Remove caramel
sauce from bowl and place in fridge to cool down
and thicken for 5 - 10 minutes
• While Caramel cooks, place chocolate
ingredients in microwave and cook for 30 seconds
or until melted. Then mix with a spoon until
• Pour half of the chocolate into molds so each mold
is only half full
• Place a small amount of caramel into each half filled
chocolate mold. Try to keep the caramel sauce
away from the edge of the molds.
• Pour remaining chocolate into each mold over the
top of the Carmel sauce so it each mold it full.
• Place molds in the fridge to set for 30 minutes.
15 minutes prep
45 mins ready to eat
Store in the fridge and eat quickly as they melt at room temperature
While this recipe does have sugar in the form of honey its a very small amount and much less than you would find in commercial chocolate and caramel.
Note the caramel recipe makes more caramel than you need for this recipe so if you are doubling the recipe just double the chocolate component. If your not doubling the recipe I recommend eating the caramel with a spoon......yummo! But it will keep in the fridge for a week or so.
If you don't have a thermo machine or equivalent you can cook the caramel on the stove top. Simply bring ingredients to a boil and then simmer on a medium to high heat while stirring constantly for 10 minutes or until the mixture thickens and darkens
You can replace the honey with rice malt syrup if you want to remove all fructose but it is less sweet and rice malt is not paleo. Also some say that peanuts are paleo. If this is important to you, you can replace the peanut butter with almon or cashew butter.
Check out my Guilt Free Peppermint and Chocolate Bites if you love Peppermint
You can replace the coconut oil with Cocao butter. It's harder to find, takes a little longer to melt and tastes stronger and less sweet, but the end result is chocolates that dont melt at room temperature