Salted Caramels


  • 1/2 Cup of Honey/Maple Syrup (125ml)
  • 1/2 Cup of Coconut Oil (100g)
  • 1/2 Cup of Almond Butter (130g) or Cashew Butter (140g)
  • 1 Teaspoon of Vanilla Essence
  • Sea Salt

These are the perfect one bite wonders when you need something sweet. They’re super sticky and chewy and you only need 5 ingredients that you probably already have in your cupboard. You can coat them in dark chocolate as an added bonus if you like but I really love them plain and wrapped up in cute little bundles like this. Salted Caramels 4

Add the maple syrup and coconut oil to a saucepan on medium/high heat and bring to a boil.

Once its boiling, turn the heat down a little and add in the almond butter and vanilla. Whisk really well until the mixture is completely smooth and then take it off the heat. Whisk in about half a teaspoon of salt, taste it and add a little more if needed.

Pour the mixture into a small baking tin lined with parchment paper. Use a small tin as you want the mixture to be at least an inch deep.

Pop it in the freezer for about 2 hours until its firm and solid.

Take them out and cut them into small squares, wrapping each one in some parchment paper and twisting at the ends. If they’re too sticky, they just need to freeze a little longer. Store them in the fridge.

One Comment to Salted Caramels

  1. joanfrankham says:

    more sweetness for us to enjoy. thank you for your lovely recipes.