Salted Caramel Kisses

Name: Salted Caramel Kisses
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 12
Cuisine: American
Ingredients: 1 cup Almond Flour (1 cup almond meal); ½ cup Coconut Flour (½ cup coconut flour); ¼ tsp Table Salt (¼ tsp salt); ½ tsp Monk Fruit Powder (½ tsp pure monk fruit powder OR 2 tbsp honey — up to 2); 2 tbsp Clarified Butter (2 tbsp Sol ghee, melted + ¼ cup Sol ghee, melted); 1 cup Cashew Butter (1 cup cashew butter); 3 tbsp Mesquite Powder (3 tbsp mesquite powder); 10 tbsp Stevia (10 drops stevia OR 3 tbsp honey or maple syrup — up to 3); ¼ cup Coconut Oil (¼ cup coconut oil, melted); ¼ cup Cacao Powder (¼ cup cacao); 0 pieces Sea Salt (Flakey sea salt, to serve) — optional

A vegan, gluten-free dessert of layered almond-coconut base, mesquite-cashew caramel, and cacao topping, chilled to set.

210 minAmerican

Servings12

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Vegetarian
Gluten Free
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Prepare the base by combining all ingredients in a bowl. Pour in 3 tbsp of warm water and combine. Press into a silicone mini muffin mould. Place in the fridge or freezer while you make the filling.
2Prepare the caramel layer by combining all ingredients in a bowl and whisking until combined. Spoon into the silicone mould and place in the fridge for 3 hours or overnight.
3Prepare the choc topping by whisking the melted coconut oil and cacao until smooth and no lumps remain. Spoon over a thin layer and sprinkle with sea salt. Place in the fridge or freezer to set.