Paleo Chocolate Caramels

Ingredients:

• ½ cup honey
• 1½ tablespoons almond butter (smooth & with sea salt only)
• 3 teaspoons unsalted grassfed butter*
• 1 teaspoon water
• ½ teaspoon pure vanilla extract
• 1 cup dairy-free chocolate chips (or use the coating below also from against all grains)
• ½ teaspoon coconut oil
• *use raw cacao butter for dairy free

Instructions:

1. Bring the honey to low boil and simmer for 10 minutes, swirling the pan occasionally until the honey is deep amber color.
2. Remove from the heat and add the almond butter, unsalted butter, vanilla, and water. Let it cool for 10 minutes in the pan.
3. Pour caramel out onto a tray lined with parchment paper and cool to room temperature, for about 30 minutes and the caramel is pliable.
4. Gently melt the chocolate and coconut oil in a bowl set over boiling water, or a double boiler.
5. Pour the melted chocolate into candy molds, filling half way full.
6. Pinch off small pieces of caramel and roll into a ball between your hands. Place the caramel at the center of the chocolate. Continue filling the molds to the top with chocolate.
7. Refrigerate to harden for 1 hour.

chocolate coating:

• 1/2 cup raw cacao butter
• 
1/4 cup raw cacao powder
• 2 tablespoons honey, liquified (or maple syrup)

1. cacao butter in a heatproof bowl set over a small pot of boiling water.
2. Again, whisk for 1-2 minutes until the butter has started to melt but there are still a few small solid pieces. Remove from heat, add the honey and cacao powder, then whisk vigorously to combine and make a smooth, thin syrup. If it’s too thick, you can return to the heat for 30 seconds.