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Have you ever tried these? I mean, the “traditional” version of them? Joke you not – the raw + dairy-free + healthy version is even better!! A SWEET THANK-YOU to Rebecca Kane over at Shine on Raw for this lovely lovely creation!

Food processor or blender
Squeeze bottle with small nozzle
Chocolate moulds

1/2 cup melted coconut oil
1/2 cup cacao powder
1/4 coconut nectar (or {your favorite liquid sweetener})
Pinch salt

1/2 cup melted coconut oil
1/3 cup almond butter
1/2 cup coconut nectar (or {your favorite liquid sweetener})
1 tsp vanilla extract
1 tsp lucuma powder (optional)
Pinch salt


Mix all the ingredients together with a whisk.

1/ Blend all ingredients together until smooth.
2/ Place the caramel in the squeeze bottle.

1/ Pour the chocolate into the mould and fill 3/4 full.
2/ Put the nozzle of the caramel container into the liquid chocolate and squeeze a small amount of caramel into the chocolate.
3/ Place in the freezer to set.
4/ Enjoy at room temperature


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