Caramel Crunch Chocolates
They were an instant hit for the whole family!
I’m seriously in shock. While brainstorming on my entry for the Lovebird Bakeoff the idea kept coming back to my mind that I needed to stick to something that is completely AIP, because the holidays can get pretty lonely when you are foregoing all things processed foods, especially sugars. That is not to say these are without sugar, but they are completely free of refined carbohydrates. The sweetness coming completely from the dates which make the worlds easiest caramels. While testing another recipe I realized that it had a strikingly similar texture to a 100 Grand bar. Caramel. Crisp. Chocolate. Of course I took it a step further and finished with some gratuitous Maldon sea salt, because what goes better with the taste of caramel than little pops of salt—nothing if you ask me. Salt not your style, sprinkle some shredded coconut over the top or even a little candied orange zest!
They look like a million bucks but the food processor and freezer do most of the heavy lifting!
AIP Caramel Crunch Chocolates with Lovebird Cereal
Ingredients
1 cup Lovebird Cereal (any flavor, I used original)
1 cup pitted dates, about 15-20 depending on size)
1/4 tsp sea salt
1 tsp Vanilla (or water)
1/2 cup coconut manna or coconut oil melted
1 /2 cup carob powder (or cacao for reintro))
1 tsp Maldon flaky salt (optional) or unsweetened coconut flakes
Method
Pulse Lovebird in the bowl of your food processor until pretty small pieces, (roughly the size of 1/8th of a cereal or slightly smaller)—we aren’t looking for flour but they need to be pretty small. Transfer to a wide dish and set aside.
Prepare a container with parchment paper and spray with avocado or coconut oil. I used the container the dates came in. Set aside.
Warm the dates slightly, in a warm oven for a couple minutes or 10 seconds in the microwave. They do not need to be hot to the touch but will become significantly more pliable and puree easier.
Place the dates in the food processor with the vanilla (pr water) and sea salt. Pulse a few times to break the dates up so they don’t stick to the blade, then on high until it forms a smooth paste. Scrape down the sides and corner of the food processor frequently to ensure a consistent texture.
Using an oiled spatula or hands press the caramel into the prepared container until it is a little over half inch thick. Place in the freezer for an hour.
Remove from container and cut with a sharp knife into 16 evenly sized pieces., about an 1.5 inch squares. Place back in the freezer on a large plate or pizza pan lined with parchment.
Melt together coconut manna/oil and carob (or cacao) powder in a small dish.
Using a fork, dip the caramels one at a time into the “chocolate” mixture and let excess drip away. Place into the crushed Lovebird, and shake away any excess.
Spoon additional Chocolate over the top of the cereal until fully covered.
Repeat for remaining caramels.
Place back on the parchment and return to the freezer
