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Eating Fat is the New Skinny

7:16 pm

Caramel Candies

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Two fat bombs come together for this delicious treat! Stay away from the processed candy that only promotes weight gain and poor health – make these delicious Caramel Candies instead.

I no longer add anti-artificial sweeteners to any of my recipes, but I left the amount I previously used in this recipe in case you do. While artificial sweeteners are not right for my low-carb, high-fat diet, they can still be part of a successful keto plan as long as they are used in moderation and you still get the results you want while adding them into your diet.

Scroll down for the recipe.

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Ingredients:

Caramel Layer:
  • 1/2 cup crunchy peanut butter (use no-stir peanut butter)
  • 4 tablespoons real butter
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon vanilla extract
Chocolate Layer:
  • 2 & 1/2 ounces coconut oil
  • 2 & 1/2 ounces Theo’s 85% dark chocolate
  • Pinch of salt

Directions:

CHOCOLATE LAYER:
    • Line mini cupcake pan with mini cupcake tins (approximately 24)
    • Melt coconut oil and dark chocolate together over low-medium heat
    • Once melted, remove from heat and stir in chocolate stevia drops
    • Spoon mixture into mini cupcake tins in 1/2 tablespoon increments
    • Place in freezer for approximately 10 minutes
    Caramel Layer:
  • Melt butter and peanut butter together over low-medium heat in a saucepan. Stir until well combined
  • Once melted, remove from heat. Whisk in vanilla extract and heavy whipping cream
  • Stir in sweetener. Taste to adjust sweetness
  • Allow caramel mixture to cool
  • Remove chocolate layer from freezer
  • Spoon caramel layer over frozen chocolate layer in 1/2 tablespoon increments
  • Place in freezer until firm (approximately 20 minutes)
  • Remove and store in fridge in ziploc bag.

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