Caramel Cubes
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Caramel Cubes

Recipe by Balancing NutritionCourse: DessertDifficulty: Easy
Prep time

15

minutes
Refrigiration time

2

hours 

I make these Caramel goodies in a 15x15 cm. container and it yields about 16 cubes. You van cut them of course, as big or small as you desire.
I give the credit to my friend Suzana who found this recipe online, and let me addapt it to our needs:)

Ingredients:

  • For the base:

  • 100 g ground almonds

  • 60 g ground coconut

  • 4 tablespoons soft or melted coconut oil at low temperature

  • 1 teaspoon high-quality vanilla extract (sugar-free)

  • A pinch of Himalayan salt

  • About 10 drops of high-quality stevia or monk fruit (see explanation above)

  • For the "caramel":

  • 150 gr. almond butter

  • 50 gr. melted coconut oil

  • 1 tsp. high-quality vanilla extract

  • A pinch of Himalayan salt

  • About 7 drop of stevia

  • Topping:

  • 100 gr. dark chocolate (at leats 85%)

Method:

  • Mix the base ingredients and spread in a pan that has been greased with a little coconut oil. Using the palm of your hand or the base of a glass, press the bottom so that it is firm.
  • In a separate bowl, mix the caramel ingredients and pour over the base
  • Place in the refrigerator for about two hours until everything is set.
  • Melt the chocolate and pour over the caramel. Move the mold so that the chocolate covers everything well.
  • Place in the refrigerator to harden
  • If you have trouble cutting the squares elegantly, you can prepare a container with boiling water nearby and dip the knife in the boiling water, immediately wrap it in a clean towel and cut with the hot knife. Usually the first cubes are a little less pretty because you have to extract them, but most of the mold can be cut nicely.
  • Can be kept for a week or more in a closed container in the refrigerator.