I had no idea what to call these orgasmic little nuggets. All of my favorite flavors in my mouth, right now! Chocolate covered coconut cashew caramel and good hell this recipe is buttery delicious! If you haven’t made homemade caramel you need to try it, it’s fantabulous when you get it perfect and life changing when you know this recipe is low sugar, don’t worry I’ve got you! This treat is suitable for a Ketogenic or low carb diet looking for a little living inside their strict dietary guidelines … so Shut Up and EAT!
This Is What You Will Need
2/3 cup melted dark chocolate (between 70-85%)
1/2 cup of butter (1 stick)
1/4 tsp pure vanilla extract
1 tbs splenda brown sugar (or stevia brown sugar)
1/3 cup unsweetened coconut shreds
2 tbs cashew pieces
2 tbs whole cream (whipping cream)
a pinch of sea salt
For Those Tracking Diet
Makes 14 servings
131 total calories
This Is How I Did It
In a sauce pan melt the butter slowly. Add in the sugar and slowly turn the tempature up. Stir or whisk in the cream, vanilla and salt to taste. Continue to whisk the mixture until it thickens. Turn up the heat slightly if the mixture hasn’t thickened within 6 minutes or so.
Add the coconut and cashew pieces and continue to stir as the liquid turns to a thick caramel. Remove from the heat and put the caramel mixture into a bowl and place it in the freezer to cool.
Melt the dark chocolate in the microwave :20 seconds at a time as to not over heat.
Once the chocolate is melted and the caramel has cooled and hardened. Scoop the caramel into balls and dunk them into the melted chocolate.
Place the balls onto a piece of baking parchment paper or a cookie sheet. Sprinkle with a coarse
ea salt or the remainder of cashew pieces and place back in the freezer for 10 or so minutes until the caramels have set.
These are adorable in a bowl at parties, popped into school lunches
or just for a low sugar snack! Enjoy