Sweet and salty, fat and chewy. These are some of the reasons caramel is so great. But the high sugar content make it a rare treat in a health diet…Until now! I think I’ve nailed the flavour without the sugar and maintained the gorgeous health fat that is needed.
These ‘bombs’ are related to our Choconutty variety (see previous blog post) and have the same naughty taste without actually being naughty. Plus I’ve engineered the prep process so that these puppies look way more fancy than that simpler version (chocolate layered with ‘caramel’…ooo) and can be made in one medium sized Pyrex measuring cup. This makes clean up super easy.
These are also legal on a ketogenic diet as well as a Paleo or LCHF (low carb, high fat) diets. I am not a dietician or a nutritionist, so if you are concerned about their nutrition profile fitting your needs, please consult one of those professionals.
Word of Caution: Only serve them from the fridge and when you are ready to eat them. They melt pretty quickly at room temperature. They are also extremely morish though the fat sort of self-limits your ability to eat a lot (ie fat tells your stomach you’re full). Even so, I recommend you restrict yourself to 2 per day.
Preparation Tip: Add the coconut oil to the pyrex measuring cup first and gently melt it, adding or subtracting until you get to the ½ C measuring line. THEN, using the same spoon you used to scoop out the coconut oil, scoop out the nut butter and add to the liquid coconut oil. Once you reach the 1 C measuring line you’re done! This will save you dirtying two measure cups and two spoons. You’re welcome.
BOOM!
Makes approx. 16 bombs
INGREDIENTS
½ C Coconut oil
½ C Almond or other nut butter (non-sugar version)
2-3 Tbls Sweetener, granular (example Natvia with Stevia)
½-1 tsp Caramel flavouring
½ tsp Vanilla extract
2 Tbls Cocoa powder, heaping
16-20 Paper mini cupcake cups
16-20 Walnuts or Pecans, raw
Sea salt flakes
PREPARATION
PLACE the paper mini cupcake cups in 2, 12 muffin tins. Put aside.
ADD oil and nut butter to medium sized Pyrex measuring cup.
HEAT mixture in microwave at low and over 20 sec intervals, stirring until completely melted. Avoid getting too hot; don’t simmer or boil.
REMOVE from heat.
MIX in all other ingredients EXCEPT COCOA. Keep everything in the measuring cup.
PLACE a walnut or pecan in the bottom of each cup.
POUR the mixture into the paper cups, filling only to just above the nut or around ½ way. You should only use about ½ of the mixture (½ C).
PLACE filled tins into fridge or freezer for minimum of 15 minutes to set.
STIR the cocoa into the remaining bomb mixture.
REMOVE the hardened ½ bombs from the fridge and pour a small layer of the chocolate onto each of them.
RE-PLACE the completely filled tins back into fridge or freezer for a further of 10 minutes.
REMOVE the semi-hardened bombs from the fridge and sprinkle a teeny, tiny amount of sea salt flakes on top of the bombs (this is so it will stick).
RE-PLACE the salted tins back into fridge or freezer for good. They’ll be ready for sampling in about 5 minutes.
KEEP refrigerated until serving.
