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.
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
- In high speed blender combine all ingredients, except water and nuts, and blend on low speed just to combine.
- With the blender running on low/medium, drizzle in the water until you achieve a silky smooth caramel.
- Transfer to a bowl and mix the peanuts through.
- Pour the caramel into a 500ml container thats deep enough to give you the size pieces you’d like, set in the fridge about 4 hours. Once set, it should be firm and able to pop out of the container.
- Cut the caramel into the sizes and shapes you desire and then enrobe in the chocolate.
- Click here for an untempered enrobing video.
- If you want to get serious, click here and learn how to make and temper your own chocolate in my free online mini raw chocolate course.
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