There are some words that just don’t seem to fit together. Like for example, ugly puppy. Long quickie might be another one, and healthy caramel a third.

But after decorating half the kitchen with chocolate sauce (there were three of us who wanted to bake, two of which were kids), there they were. Right in front of us, sitting on a plate, still glistening after being dipped in chocolate sauce.

The healthy caramels. My goodness, so tasty.

Healthy caramels 
(about 20-25 pieces)

Bottom:
1/2 cup almond flour
1/2 cup grated coconut
6 fresh dates, preferably Medjool (the Rolls-Royce of dates)
1 tablespoon cocoa powder
1 tablespoon coconut oil
1 pinch salt

Caramel:
12 fresh dates
2 tablespoons coconut oil
1 teaspoon vanilla powder
2 pinches salt

Chocolate:
1/2 cup melted cocoa butter
just over 3 tablespoons cocoa
1 tablespoon melted coconut oil
1 pinch salt

Topping:
Cacao nibs (optional, but really good)

Mix all the ingredients for the bottom layer. Put baking paper in a cake tin and add a thin layer of the bottom dough: around 1/2 an inch is good.

Next, it’s time to make the caramel. Put all the ingredients for the caramel into a mixer or, even better, a food processor and run it for a looong time. Even longer than you think. Don’t stop until you have a real sticky and shiny caramel dough in the bowl. Spread the caramel evenly over the bottom and put it in the freezer.

Last but not least: the chocolate! Melt the cocoa butter and coconut oil, and mix that with the cocoa powder and the salt.  Take the caramel cake out of the freezer (when it’s cooled off enough), and cut it into small pieces. Use a fork for dipping in the chocolate. Sprinkle with cacao nibs. Put in the fridge to cool and harden.

Yum!

Oh yes, almost forgot:

This recipe comes from the cookbook, shown in the picture to the left – the wonderful “Green Sweets and Treats” by Erika Billysdotter.

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