I made these in Christmas candy molds. They are the only small caramel sized molds I have and had I planned better I would have bought Halloween molds. But the Christmas present molds look like square caramels so it's all good. You heat and mix the two ingredients by hand, scoop into the molds and freeze. You could make batches and batches of these caramels in very little time.
The two ingredients are peanut butter and coconut palm syrup that is refrigerated a while. Or brown rice syrup. You need a thicker, slower moving liquid sweetener for these caramels to work. Coconut palm syrup becomes more of a liquid at room temperature so definitely refrigerate it a while. You can also make this a 4 ingredient batch of caramels by heating and mixing 2/3 cups of raw almond butter, 1/3 cup of maple syrup and 2 heaping tbsp of coconut butter. The coconut butter separates into butter and oil so make sure you scoop more of the oil into the pan than butter. Heat and mix, it will quickly become smooth caramel. Scoop the caramel into molds or a small cupcake pan.
2/3 cup of peanut butter
1/3 cup of coconut palm syrup or brown rice syrup
2/3 cup of raw almond butter
1/3 cup of maple syrup
2 heaping tbsp of coconut butter/oil
Pinches of sea salt
Heat ingredients in a small pan until smooth, stir and then pour into molds. Sprinkle some sea salt on top of each caramel. Freeze overnight.
Oh, some non food news. I downloaded the new Tori Amos album, Native Invader, and not only is it awesome but I'm also going to see her live in November. A day before I leave for England to visit my lovely friends. So psyched. Anyway, there is a song called Climb that is rocking my world. I can't stop listening to it. Overall, I love the album. It's haunting and sometimes sad but wonderful tuneage to meditate to.