This caramel was concocted over a year ago when I was on my second Dairy Free February. The last two years of keto I dedicated February to going totally dairy free. Why? February is the shortest month of the year LOL. So I get pretty inventive around that time. And I had it in my head I was going to make a dairy free caramel, and it actually came together SO EASILY that I was floored. Then I ended up making 3 different fun caramel recipes that same day and we use this basic recipe on the regular!
Ingredients:
1 recipe Dairy Free Keto Caramel click HERE
1/2 cup roasted & salted cashews
1/2 cup sugar free dark chocolate chips (dairy free if making vegan)
1/2 teaspoon flake sea salt
Directions:
Line a bread loaf pan with parchment paper. Lay down 1/2 of the cashews in the lined pan.
Prepare the caramel as instructed in the recipe and immediately remove from heat and pour over the cashews. Top with the remaining cashews and salt and allow to cool for approximately 3 minutes.
Top with the chocolate chips, and let it cool at room temperature (20-30 minutes)
Do not put the chocolate chips beforehand because they will melt into a puddle from the heat of the caramel. Although, it doesn't really matter since you will be wolfing these down really quickly, it's more for aesthetic purposes!
Remove by lifting the parchment paper and slice into bars or squares.
Makes approximately 8 - 3"x1" rectangles.
