Healthier Boxed Chocolate Caramels (Vegan + Paleo)

I think we can all agree that, regardless of your relationship status, the best part of Valentine’s Day is the chocolates. Whether you’re buying a box for yourself on sale the day after (a personal favorite of mine), swapping chocolates with your Galentine’s group, or your SO has a box coming your way -- those bite sized chocolates are the real Valentine’s MVP. But do you know what’s even better than a box of chocolates from the store? Homemade, healthier chocolates filled with coconut and caramel. 

Honestly, I’m pretty proud of these. The caramel is creamy and just the right amount of gooey, and the coconut base adds the perfect amount of texture. Freeze dried raspberries sprinkled on top are the finishing touch; their slight bitterness cuts the sweet in an incredibly complimentary way. These chocolate bites are also vegan and paleo friendly to boot, using maple syrup to sweeten and almond butter in the caramel. 

A lot of store bought chocolates are filled with high fructose corn syrup and emulsifiers, so if you’re looking for a healthy-ish version of those boxed chocolates we all love, give this recipe a go for Valentine’s Day!

Also, if you’re feeling fancy, you could even get a little heart shaped box to put these in for the authentic boxed chocolate vibes.

If you give these delicious chocolatey coconut caramels a try, be sure to let me know and tag me on Instagram :) 

Xx

Slim

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Serves: 16 chocolate caramels

Ingredients

Coconut Base Layer:

• ¼ cup maple syrup

• ¼ cup coconut oil

• 1 cup shredded unsweetened coconut

• ¼ cup almond flour

Caramel Layer:

• ½ cup maple syrup

• ¼ cup coconut oil

• 1 tsp vanilla bean paste (or vanilla extract) 

• ½ cup unsweetened smooth almond butter

Coating and Topping:

• 2 cups dark chocolate chunks (I use Enjoy Life brand, which has no emulsifiers) 

• ½ cup freeze dried raspberries, crushed

Instructions

1. Prep an 8x8 baking dish with parchment paper and set aside. 

2. In a bowl, combine the ¼ cup maple syrup and ¼ cup coconut oil and microwave for ~30 seconds to 1 minute, or until the coconut oil is melted. 

3. In a separate bowl, mix together the shredded coconut and almond flour. Pour coconut and maple syrup mix into dry mixture and stir until fully coated. 

4. Pour the coconut base layer into the prepared baking dish and press down using the back of a spatula until it is evenly distributed. 

5. Chill in the fridge while you make the caramel. 

6. In a small saucepan, combine the ½ cup maple syrup, ¼ cup coconut oil, and vanilla bean paste and bring to boil over medium heat, whisking frequently. Once boiling, reduce to simmer for 5-7 minutes. 

7. Stir in almond butter and return to simmer for another 1-2 minutes. Be sure to stir frequently to avoid burning on the bottom. Pour the caramel on top of the chilled coconut base, creating a smooth, even layer. 

8. Chill in the freezer for 15 - 20 minutes, or until the caramel is firm to touch. Meanwhile, microwave the chocolate chunks until fully melted (I go in 30 second increments to make sure I don’t burn it). 

9. Cut the chilled coconut and caramel base into 16 even squares (can cut smaller if aiming for smaller chocolates) and then dip and fully coat each square in the melted dark chocolate. Sprinkle the freeze dried raspberries on top and then place back in the freezer for a few minutes to allow the chocolate to set. 

10. Enjoy and/or store in an airtight container in the fridge.