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If you have been making my recipes for a while, you’ll recognise this epic caramel recipe. It’s my go-to raw caramel recipe these days as it’s super easy to make, sets firm, but retains a gooey feel once at room temp. This version of the recipe happened by happy accident as I was testing the caramel for a new recipe in an online course I am developing. I wanted something slightly more firm, so I tweaked it a little from the original and bam — disco!

The whole peanuts through the caramel are a must as they add wonderful, and needed, texture to this bite. A little chopped peanut and sea salt on top was all they needed to be finished after enrobing in dark chocolate. You could, of course, sub out the peanut butter for any other nut butter you fancy and same with the whole nuts, but it won’t be a snickers if you do… just saying.

Peanut Caramel
50g ( ¼ cup )  coconut oil, melted
45g ( ¼ cup  ) cacao butter, melted
40g ( ¼ cup ) peanut butter
30g ( 2 tbsp )  lucuma powder
50g  ( ¼ cup ) coconut sugar
1 tsp tamari

35g – 45g ( ⅛-¼ cup )  warm water

30g ( ¼ cup ) whole roasted peanuts

300g ( 10 oz ) chocolate

Method

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