You guys!! I can’t get over these! Who needs corn syrup, sugar and dairy when you can have much healthier LOW-CARB caramels?! Melt in your mouth deliciousness!!
These sweet bites are PERFECT for your drive-by fridge perusal. You know what I’m talking about? When you need a quick boost of energy and you head to the refrigerator for something to pop in your mouth. No time to cook anything, just-need-a-little-something-to-get-you-through type of thing.
Keep it Simple
5 simple ingredients. No dairy/butter/cream and no sugar or any added sweetener! I still can’t believe it! The MAIN ingredients of traditional caramels aren’t even used in this recipe!
These are made with:
- cashew butter — silky, naturally sweet and caramel-esque! *key ingredient! don’t sub*
- coconut oil — buttery smooth healthy fats!
- stevia — Sweet Leaf brand Vanilla Creme drops for natural sweetness without the sugar!
- vanilla – use Mexican vanilla for an intense flavor. My FAV!
- salt — mineral rich pink Himalayan salt for more complex taste
ps if you’ve never tried pink salt, it’s a MUST!! The flavor alone is incredible, but the health benefits are a sweet bonus! It’s full of minerals including Calcium, Magnesium, Potassium, Copper and Iron. Woot!
Mix, Freeze, SAVOR
Simple, healthy ingredients.. and SO simple to make!
How do you make them? Whisk the ingredients together. Pour into molds and freeze. THAT’S IT folks! 😀
If you don’t have a silicone mold, don’t worry, you can also use parchment cupcake wrappers or just parchment paper lining a small baking dish (just make sure it’s super tiny, since this makes a small batch).
I made one batch with softened coconut oil, and another with it fully melted and they work either way. BUT the softened version freezes quicker, so you get to eat them sooner. However, you’ve gotta really add some elbow grease to get it fully incorporated.