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    Home | Recipes | All Desserts

    Chocolate-Caramel Macadamia Nut Bites

    By Adriana Harlan | 2 Comments | Published: Jan 23, 2014 · Modified: May 10, 2020

    Recipe Reviews
    5 from 2 reviews

    Chocolate-Caramel Macadamia Nut Bites • Paleo, gluten-free,  dairy-free, soy-free, refined sugar-free

    wooden table topped with several chocolate caramel macadamia nut cups with several cut in half

    Lately, for some reason I have been craving chocolate and macadamia nuts together. A few times last week, I caught myself eating handfuls of 70% dark chocolate chips and macadamia nuts and of course that is not good and should only be an occasional treat. So I decided to make these little bite size chocolates so that it would be easier for me to control how much I was eating. I made a small batch and used these cute mini muffin silicon baking cups I bought a while back. If you don't have these silicon cups, you can also use mini paper baking cups and arrange them in a muffin pan so they are easier to work with.

    While preparing the chocolate, I got inspired and thought about these delicious chocolates that are readily available here in Hawaii by made with chewy caramel and macadamia nuts. I decided to do the same and I made my own version of caramel using raw honey and full fat coconut milk. The caramel added some extra sweetness and chewiness to these light bite size chocolates. Delicious!

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    Chocolate-Caramel Macadamia Nut Bites

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    5 from 2 reviews
    Recipe by Adriana Harlan
    Servings :10
    Prep :25 mins
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    Ingredients

    • 5 tablespoons cacao butter
    • ½ cup raw cacao powder
    • 2 tablespoons raw honey, or mple syrup
    • ½ teaspoon vanilla extract
    • 2 tablespoons raw macadamia nuts, chopped

    Caramel:

    • 2 tablespoons raw honey, or mple syrup
    • 2 tablespoons full fat coconut milk
    • pinch fine himalayan salt
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    Caramel:

    • Combine the honey, coconut milk and salt in a small saucepan.
    • Heat mixture over medium-low heat until it boils and thickens. If you have a thermometer, heat the mixture until it reaches about 240°F.
    • Allow pan to cool, then refrigerate until caramel is very thick and firm.

    Chocolate

    • Melt the cacao butter slowly over low heat in a bowl over simmering water (double boiler). Remove from heat.
    • Mix the raw cacao powder, honey and vanilla with the melted cacao butter until ingredients are combined and smooth.
    • Fill ten mini silicone or paper baking cups with 1 teaspoon of chocolate, then freeze until chocolate is firm.
    • Top the center of the chocolate with about ¼ to ½ teaspoon of caramel, then freeze until firm, about 5 minutes.
    • Add macadamia nuts on top of the caramel then cover with chocolate, filling cups ¾ of the way full.
    • Return to the freezer until chocolate sets.

    Notes

    Recipe yields 10 bite size chocolates. Keep refrigerated.

    Nutrition per serving

    Calories: 106.2kcalProtein: 1.1gFat: 8.6gSaturated Fat: 4.5gSugar: 7.1gFiber: 1.6gCarbohydrates: 9.8gNet Carbs: 8.2g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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