22
Jul

Paleo Chocolate Caramels and Book Reviews!

Paleo Rolos by Against All Grain

 

First things first- some reviews are in for my book and some of the bloggers are giving away copies as well! Be sure to read their full reviews and enter on their sites for a chance to win!

The Spunky Coconut

Kelly says “First I made macadamia waffles. Oh. My. Goodness. They are out-of-this-world. Then tonight I made hamburger buns. To quote Zoe: “These are the best burgers EVER.” We loved them. A lot.”

Taylor Made it Paleo  (ends in 1 week)

Taylor says “Danielle has created a paleo version of almost everything in Against All Grain, (even chips and salsa!), and I have no doubt it would help to make the transition easier for many people out there”

Mommypotamus (giveaway ends in 2 days!)

Heather says “Just about every dish you’ve ever adored can be found in these pages, only yummier and free of processed junk. The photography is a feast for the eyes – sure to inspire you even on the days you don’t want to cook! My favorite part: Though Danielle’s vibrance is most definitely behind every recipe, she’s also right in front, sharing the story of her transformation.”

Rubies & Radishes (ends in 4 days)

Arsy says “The photos are stunning and every recipe looks incredible.”

 

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Last year, when I first made my caramel glazed donuts for my cookbook photoshoot, I was left with half a pot of delicious caramel sauce and nothing to do with it. And by nothing, I mean play chocolatier and make pretty little Paleofied Rolos! But before doing so, I also poured some warm caramel into these cute little molds and wrapped them in parchment paper for gifts! I am sure that the possibilities of this caramel are endless!

I took the easy way out and used enjoy life chocolate chips, but you can use the coating from my chocolate truffles if you’d prefer to have a version using honey.

 

Carmels

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Paleo Chocolate Caramels and Book Reviews!

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 2 dozen

PREP TIME: 45 mins

COOK TIME: 15 mins TOTAL TIME: 60 mins

Ingredients:

Instructions:

  1. Bring the honey to low boil and simmer for 10 minutes, swirling the pan occasionally until the honey is deep amber color.
  2. Remove from the heat and add the almond butter, unsalted butter, vanilla, and water. Let it cool for 10 minutes in the pan.
  3. Pour caramel out onto a tray lined with parchment paper and cool to room temperature, for about 30 minutes and the caramel is pliable.
  4. Gently melt the chocolate and coconut oil in a bowl set over boiling water, or a double boiler.
  5. Pour the melted chocolate into candy molds, filling half way full.
  6. Pinch off small pieces of caramel and roll into a ball between your hands. Place the caramel at the center of the chocolate. Continue filling the molds to the top with chocolate.
  7. Refrigerate to harden for 1 hour.
* indicates required

  • Sherry

    Danielle.
    I had to write and tell you that I have your cookbook and I LOVE IT!! I have tried the Blueberry the Waffles, Hamburger Buns, Banana Bread and the Cinnamon Applesauce so far and I can’t tell you how happy we were with the results!! Everything tasted AWESOME!! I appreciate your efforts not only for myself and my efforts to eat a “cleaner” diet but for my son as well who was diagnosed with Crohns 5 years ago (he’s now 21). I know about the SCD diet and have tried to encourage him to eat in that way–no luck yet. But now I have a new arsenal with your recipes!! Thank you SO much!
    Sherry

  • http://atableprepared.blogspot.com.au/ Mel @ a table prepared

    Oh yum, Danielle these look delish! I miss Rolos so much since going dairy free, these will definitely be on my to-make list. Keep up the amazing work, you are making such a positive impact in so many lives!

  • http://www.lamouettebotanicals.com Kali

    I own the cookbook, troll the blog religiously, and am ALWAYS blown away by the recipes, but these little guys actually inspired me to finally comment. Holy eff!!!! They’re incredible!! I used the recipe for homemade chocolate shells and used a dark chocolate cocoa and the dark, rich flavor against the toasty honey caramel is just To. Die. For.
    So thanks for all the incredible adaptations, and most especially, thanks for these little joys!!!

  • Mairéad

    These look amazing!!! I reallly wanna make them tomorrow! But just wondering about the chocolate chips. Do they have sugar? As I’m sugar free I’m wondering if it would be OK to make them with raw cacao or v. dark chocolate instead of chips? Thanks

    • Against All Grain

      If you use the chocolate chips, Enjoy Life brand is dairy free, nut free, and soy free. They contain evaporated cane juice and cocoa butter.

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