Paleo CocoNut Caramels

yield:
servings:20 large (tbsp) or 40 small (1/2 tbsp)
prep time:2 min
cook time:3 min
ready in:35 min
Ingredients
  • 1 c Nuts, I used half walnuts and half pecans – roughly chopped
  • 1 1/4 c shredded, unsweetened Coconut
  • 4 tbsp Ghee for true paleo, sub grassfed butter for primal
  • 1/4 c pure Maple syrup
  • 1/2 c Coconut or Maple sugar
  • 1/4 c Coconut butter
  • 1 tsp Vanilla extract
  • 1/4 tsp pink Himalayan Sea salt
Directions
  • Combine nuts and coconut in a medium sized mixing bowl and set aside
  • Place parchment paper on a cookie sheet and set aside
  • In a small saucepan combine the ghee/butter, maple syrup, coconut sugar, coconut butter, and salt over medium heat
  • Heat to rolling boil, then stir constantly for 3 minutes
  • Remove from heat and add nuts and coconut, stir to combine
  • Once fully incorporated use a cookie scoop or measuring spoon to transfer to the parchment lined cookie sheet
  • Place in the fridge to set and harden for at least 30 minutes
  • Best kept in the fridge, lasts up to a week if you can make them last that long!
  • Enjoy and share with friends!

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