Rolos (Chocolate Caramel Bites) - Paleo Salted Caramel Cups recipe adapted from Stephanie Gerson / Daily Nexus
Top your peanut butter cups with flaky sea salt or a drizzle of peanut butter and enjoy! These will last in the freezer for up to four days. Add the remaining portion of the chocolate mixture on top of the peanut butter layer and freeze for 30 minutes. After the 15 minutes have passed, spread a thin layer of peanut butter on top of the chocolate layer. Fill ¼ of the liners using half of the chocolate mixture and freeze for 15 minutes. Create the chocolate layer by melting chocolate and coconut oil together in the microwave in 30 second intervals until smooth. ¼ cup smooth peanut butter (substitute with sunflower seed butter if you have a nut allergy). Who doesn’t love Reese’s Peanut Butter Cups? They’re actually easier to make than you’d think! Finish the bars off with a chocolate drizzle, place in the freezer for 10 minutes and enjoy!. Dip the bottom side of each almond in chocolate and press it on top of each bar. Dip the bottom of each bar in the melted chocolate. Remove the coconut base from the freezer and slice into bars. Heat in the microwave for 30 seconds at a time, stirring after each increment until the mixture is smooth. In a small bowl combine the chocolate chips and coconut oil. Line a loaf pan with parchment paper or tin foil and press the coconut mixture into the pan. This step is optional but highly recommended! Pour the coconut mixture into a blender and pulse for a few seconds until the mixture reaches a paste-like consistency. Mix the coconut flakes, coconut oil and maple syrup together in a bowl until combined. 3 tablespoons dairy free chocolate chips (I used the brand Enjoy Life Foods). This freezer-friendly version of the beloved Almond Joy requires only five ingredients but still tastes like the real thing!
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