Salted Caramel Easter Chocolates
18th March 2021
Category
Keto News
Fat: 90.02g Protein: 13.01g CHO: 3.91g Kcal: 878 CLASSICAL 5.32:1 RATIO 3.91g CHO TOTAL 0.19g CHO PER ITEM
Notes
Mo’s tip: This makes quite a lot of treats, if you need the value of each one it is better keeping them all the same size, I made 20.
They behave quite well at room temperature for a short while.
You may find it easier if you batch up the caramel sauce ingredients then just use 3 tablespoons of it in this recipe. The remainder will keep for 2 weeks in the fridge or you can freeze in portions.
Makes a nice sauce that can be served with warm muffins or some ice cream.
If you prefer not to use salt in this recipe, then it is very tasty as it is or with a drop of vanilla extract.
I made 20 which gave: 4.5g fat / 0.65g protein / 0.19g CHO - They make good fat bombs.
Ingredients
- 14g SUKRIN GOLD
- 9g Butter
- 25g Double cream
- 40g Cacao butter – GREEN ORIGINS ORGANIC
- 50g Almond butter - MERIDIAN
- 2g Coconut virgin oil – OIL BIONA ORGANIC
- You will also need some salt, preferably sea salt, a little xanthan gum, psyllium husk or oat fibre (your choice).
Instructions
- First make some salted caramel: Place the Sukrin Gold in a small pan with the butter, bring to the boil over a medium heat and simmer for 4 minutes, stirring all the time, it needs to go syrupy. Mix ¼ teaspoon of xanthan gum (or whichever fibre choice you have made) with a teaspoon of water, making sure it is lump free, then stir into the cream.
- Remove the butter mix from the heat and stir into the cream, beat well, it will start to thicken, return the pan to the heat and cook for 2 minutes, stirring all the time. Take off the heat, add a pinch of sea salt and the coconut oil. Beat well.
- Put to one side. It can be frozen if you make this more than 2 weeks in advance.
- Melt the cacao butter with a pinch of sea salt in a small pan.
- Mix together the caramel and almond butter, mix well, gradually stir into the melted cacao butter then pour into moulds of your choice. Set in the fridge.
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