I don’t know if there’s a more classic combo than chocolate and caramel. Maybe peanut butter and jelly, but that’s about it. Besides it being such an ultimate flavor combination, the best thing about these refined sugar free chocolate caramels is that they’re made with ingredients that won’t upset your stomach like regular dairy and sugar filled chocolates will. These ones are free of refined sugars, dairy, gluten, and grains. Also, they’re in a cute little heart shape – so how could you not love them?!
To make these, I used a silicon heart mold that I bought online! I’ll link the one I got here, which made about 6 big refined sugar free chocolate caramels. If you want more refined sugar free chocolate caramels, and you also want them to be a bit smaller, just go for a smaller silicone mold! Whatever shape you use to make your refined sugar free chocolate caramels, they’ll still be a winner for sure.
It’s often hard to find classic, candy-like recipes that aren’t full of ingredients that will upset your stomach, and that’s why I opt for using paleo chocolate and my own homemade refined sugar free caramel sauce made with dairy free almond milk, honey/maple syrup, and a simple pinch of salt. The caramel sauce seriously couldn’t be easier, and you can make it completely vegan by using maple syrup instead of honey.
Goodbye stomach aches, hello refined sugar free chocolate caramels that will make you feel good inside and out!
I think, too often, people think that baking or cooking or enjoying food with certain dietary needs has to be boring, or tasteless. Well, these refined sugar free chocolate caramels and I are here to prove that belief wrong and show you that refined sugar free doesn’t mean it’s lacking flavor or fun. In fact, that couldn’t be further from the truth. Ready to see what I’m talking about? Just try these.
Ingredients
2 cups 2 of Hu gems (amount of chocolate needed will depend on the size of your molds)
- For the caramel filling:
1 cup 1 almond milk
1/2 cup 1/2 honey
pinch pinch of salt
Directions
- Melt half of your gems until completely smooth, and spoon the melted chocolate into your heart shaped (or whatever shape you are using) molds. Freeze until the bottom chocolate layer hardens.
- While the bottom layer is in the freezer, start the caramel by bringing the almond milk and salt to a simmer in a saucepan on medium heat. Add in your maple syrup or honey, continue stirring, and boil it on medium to high heat until it thickens and develops a darker color and caramel consistency.
- Spoon the caramel over the bottom chocolate layer, and put the molds back in the freezer until the caramel layer begins to harden.
- Once the caramel begins to harden, melt the other half of your gems and spoon the melted chocolate over the caramel layer. Place back into the freezer and let sit until firm.
- Take the refined sugar free chocolate caramels out of the freezer when ready to enjoy!
