Peanut Butter Caramel Chocolates
These peanut butter caramel chocolates have got a chewy fudgy caramel filling and are topped with your favourite dark chocolate. I love making these in silicone Easter egg moulds for my kids at Easter time or in silicone cupcake moulds for an anytime of year treat.
I’ve used gelatin in the filling to make them firmer and easier to coat in chocolate and I’ve given them a nutritional boost with Gevity Rx Bone Broth Body Glue. If you don’t have the Body Glue you can substitute with 1/4 teaspoon of salt but you can’t replace the gelatin.
Peanut Butter Caramel Chocolates
Gluten free, dairy free, egg free, nut free option
Ingredients:
For the filling:
1/2 cup peanut butter (substitute with tahini for nut free)
3 tablespoons coconut oil (melted)
3 tablespoons honey
3 tablespoons coconut cream
1 tablespoon Gevity RX Natural Bone Broth Body Glue (optional or substitute with 1/4 tsp of salt)
1/2 tsp vanilla powder or 1tsp vanilla extract
1 and a half tablespoons of gelatin mixed with 2 tablespoons of water
Chocolate coating:
80g dark chocolate
1 tablespoon coconut oil
Instructions:
In a medium saucepan whisk peanut butter, coconut oil, honey, coconut cream, body glue and vanilla together until smooth.
In a separate bowl mix the gelatin with 2 tablespoons of water until all has soaked up. Then add this gelatin mixture to the saucepan with the rest of the ingredients. Heat gently and stir until gelatin has dissolved.
Pour into your favourite silicone moulds (I used easter egg moulds and cupcake moulds). Place into the fridge for a couple of hours or until set.
Once your filling is set, melt the chocolate in a bowl over a saucepan of simmering water. Whisk through the coconut oil until smooth and pour into a bowl.
Pop out your caramel fillings and using tongs or two forks, dip them into chocolate and place on a tray lined with baking paper. Repeat until all caramels are covered. Store in the fridge where they will keep for up to a week.
