Salted Caramel Bites


(These paleo-friendly chocolates are refined-sugar, dairy, gluten and egg free).


  • Food processor
  • Silicon ice-cube tray

  • Chocolate Layer:

  • 4 tbsp coconut oil, melted
  • 1 tbsp of raw honey
  • 1/4 cup of raw cacao powder
  • 2 tbsp boiling filtered water

  • Almond Salted Caramel layer:

  • 6 fresh soft dates, seeded
  • 2 tbsp warm filtered water
  • 2 tbsp coconut oil, melted
  • 1/2 tsp Himalayan salt (can add more depending on taste)
  • 1/2 tsp vanilla powder or essence
  • 1 tbsp of raw honey (or coconut nectar)
  • 3/4 cup almonds

  • Method:

    1. To make the caramel layer: place the dates and warm water in a food processor and puree. Add coconut oil, salt, vanilla and honey and blend until well combined. Then pulse the almonds into the mixture, being careful not to over-process as you want some crunch and texture.

    2. Press the caramel firmly into an ice-cube tray (only fill the ice-cube slots halfway) let mixture set in freezer.

    3. Now onto the chocolate layer. In a bowl, mix the coconut oil and boiling water to thin the oil. Slowly incorporate honey and cocoa until reaching an even consistency.

    4. Spread the chocolate evenly on top of the salted-caramel-layer (filling the ice-cube slots completely). Return the tray to the freezer.

    5. Allow the chocolates to set for 15 minutes in the freezer before serving.

    6. Any leftover chocolate will keep in the freezer for up to 3 weeks. Just remove the chocolates from the freezer to soften a little for 5-10 minutes before serving.

    Serves: makes 20 chocolate pieces

    Preparation time: 15 minutes, plus setting time.

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