Coconut Cream Peanut Butter Chocolate Caramels
Made with Let's Do Organic Heavy Coconut Cream by @upbeetandkaleingit
These homemade coconut cream caramels are dipped in rich, velvety chocolate. They’re the perfect blend of creamy, chewy, and indulgent, making them a perfect treat for any occasion!
The texture is soft and chewy, with just the right amount of resistance!
Not to mention, they're gluten-free, dairy-free, vegan, and refined sugar-free.
Ingredients:
Caramel:
- 3/4 cup lakanto sugar substitute (or any other sugar/sub of your choice)
- 1/2 cup Let's Do Organic Heavy Coconut Cream
- 1/4 cup coconut oil (vegan butter works too)
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 cup runny peanut butter (or any nut/seed butter)
Chocolate Layer:
- 1 and 1/4 cup unsweetened chocolate (the caramel is very sweet)
- 1 tablespoon coconut oil (optional, for smoother dipping)
Directions:
- Line a square baking dish with parchment paper, leaving some overhang on the sides for easy removal later. set aside.
- In a heavy-bottomed saucepan, combine the lakanto sugar substitute, heavy coconut cream, coconut oil, and salt over medium heat. stir continuously until the mixture comes to a boil.
- Once boiling, reduce the heat to medium-low and continue to cook, stirring frequently. this should take about 20 minutes. be careful not to let the mixture burn.
- Once the caramel reaches the desired temperature, remove the saucepan from the heat and stir in the vanilla extract and peanut butter.
- Pour the caramel into the a bread loaf pan. allow it to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill and set for at least 4 hours, or until firm.
- Once the caramel has set, remove it from the refrigerator and lift it out of the baking dish using the parchment paper. place it on a cutting board and cut it into small squares or rectangles.
- In a microwave-safe bowl, melt the dark chocolate and coconut oil (if using) in 30-second intervals, stirring in between, until smooth.
- Dip each caramel piece into the melted chocolate using a fork or dipping tool, tapping off any excess chocolate. place the dipped caramels onto a parchment-lined baking sheet.
- Once all the caramels are dipped, refrigerate them for about 15-20 minutes, or until the chocolate has set.
- Store the chocolate-dipped caramels in an airtight container in the refrigerator for up to two weeks. enjoy your homemade treats!
