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Almost A Chunky Caramel Kit Kat

Almost A Chunky Caramel Kit Kat


Almost A Chunky Caramel Kit Kat

the base

  • 1 cup desiccated coconut
  • 1 cup almond meal
  • 1 tablespoon honey**
  • 1 tablespoon maple syrup
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt

the choc

  • 50 grams 90% dark chocolate, melted
  • 1 tablespoon coconut cream
  • 1 tablespoon honey**

the caramel

  • 6 tablespoons cashew butter*
  • 1 tablespoon honey**
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 1 tablespoon coconut cream
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt

the optional extras

  • 50 grams dark chocolate, melted (if choosing to simply top them. I have made these a few times now and this is my preferred method, both for taste and ease)

or

  • 200 grams of melted dark chocolate (if choosing to coat them in chocolate)
  1. Place the base ingredients into your processor and blend at high speed until the mixture resembles a fine, sticky crumb. Spoon the mixture evenly over 20 holes of a silicon, mini muffin mould and press the mixture firmly down into the base of the holes. Set aside.
  2. Mix the melted chocolate, coconut cream and honey until smooth. Spoon one rounded teaspoon of the chocolate mixture on top of the base, level and repeat with all 20 bases. Once completed place them into the fridge while you make the next layer.
  3. Place the ingredients for the caramel layer into you processor and blend until the mixture is smooth and well combined. Spoon one rounded teaspoon of the mixture on top of the chocolate, level and repeat for all 20. Place them into the freezer while you prepare the chocolate.
  4. Top each one with melted chocolate and place into the fridge or freezer to set and store. Alternatively, you can leave them in the freezer to set for a few hours at the end of step 3 and then dip them in melted chocolate until they are completely coated. If you are dipping them in melted chocolate you will need to work quickly.

*cashew butter is readily available from the supermarket. You can also make your own, here is our recipe for cashew butter.
**you can use rice malt syrup if you prefer.
notes – the chocolate on top or to coat is optional, you can omit this step altogether if you prefer without compromising on taste.

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Almost A Chunky Caramel Kit Kat
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