Is it just me or is this the coldest winter that’s ever happened in the history of the world (or at least the past 25 years…)? For all of you that live in warmer climates, we’re in a fight. Not a big one, just a small one where I will pretend everything is fine, but in truth? It isn’t. I don’t WANT to be in a fight but this “polar vortex” business needs to cut it out.
Now that my weather rant is over, let’s talk about something way more fun, CARAMELS! I am a sweets girl at heart and used to tell everyone that I was sweet in disposition because of all the ice cream, brownies, etc that I consumed. I was the ‘dessert after every meal’ kinda girl and to an extent I still retain this part of me by having some dark chocolate nearly every day, but it’s 85% or darker so it doesn’t really count… These caramels though? Dangerous to have in my fridge. Although they only use maple syrup and some coocnut sugar as sweetener, they are still a treat and are something I need to share so I don’t eat every. last. one. in my apartment!
These came about due to my love of Pinterest (I have more than 2,;000 pins… it’s pretty serious). I get so many ideas browsing all the different categories and was inspired by these Coconut Pecan Praline Cookies and wanted to make a paleo-friendly version! If you aren’t already on Pinterest, you should get on it! Unless you don’t need something else to waste copious hours of your life. Anyways, gosh I’m distracted… could be the sugar from these caramels… Oh look, a squirrel! Jk. Sort of.
Okay, I’ll try to be normal now. These are rich, creamy, crunchy, and coconutty and really do taste like a normal caramel (or at least what I remember . I made them 1/2 tbsp sized, but they are pretty rich so you could easily make them even smaller (tsp sized would be good) and they would be the perfect end to a meal if you want something small and sweet! I also made mine with half walnuts and half pecans but any nuts you have on hand would be a good substitution! I can imagine they would be incredible with macadamia nuts… so someone try that and let us know 🙂 Also, these babies are done in no time and only require a stove top! Whip up a batch and bring them to your Super Bowl party tomorrow with my Blackberry Sticky Wings and you’ll be the hit of the party! I’m confident in that statement.
Paleo CocoNut Caramels
- 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
- 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!