Paleo Salted Caramels

• Vegetarian
• Gluten free

• Canned Goods

  • 1/3 cup Coconut milk, full-fat

• Condiments

  • 2 tbsp Honey, raw
  • 3 tbsp Maple syrup

• Baking & Spices

  • 1/2 cup Chocolate chips
  • 2 tbsp Coconut sugar
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tsp Coconut oil

• Dairy

  • 1/2 cup Ghee

Found on paleocrumbs.com

Ingredients

• Carmel:
• 3 tbsp. maple syrup
• 2 tbsp. coconut sugar
• 2 tbsp. raw honey
• ⅓ cup So Delicious culinary coconut milk {or canned full-fat}
• ½ cup ghee
• 2 tsp. vanilla extract
• Chocolate:
• ½ cup chocolate chips { such as Enjoy Life}
• 2 tsp. coconut oil

Directions

• Carmel:
• In a medium size saucepan, stir together all the ingredients {except for the chocolate and coconut oil}.
• Place the saucepan over medium heat and whisk continually on heat for 10 minutes.
• Turn the heat down to low and continue to whisk for another 10 minutes.
• Take off of heat and transfer to a glass storage container. Let the caramel cool completely before placing the lid on and transferring to the fridge to chill.
• Chocolate:
• Melt the chocolate chips via 30 second intervals in the microwave or on a stovetop double boiler method. Once the chocolate is completely melted, stir in the coconut oil and stir until smooth.
• To assemble:
• Using a scoop or spoon, scoop the caramel and roll into balls or shape into squares. Dip in melted chocolate and place the dipped caramels onto a lined baking sheet. Sprinkle tops with flakey salt and place in the fridge to set for at least 20 minutes. Share and enjoy! {Store in the fridge.}