No Bake Caramel Chocolate Keto Squares

Prep 20 mins
Makes 9” square tray, Serves 16

If you love turtle candies, make these bars!  You don’t need to know anything about candy or chocolate making for this simple recipe.  No candy thermometer or special ingredients required.  These little candy squares stay fresh in the fridge for days and can easily be made in under 30 minutes.  The 100% cacao ‘Baker’s brand’ chocolate bar is a classic you can find at any grocery store for around $4, it’s actually good quality chocolate without anything added- no sugar, salt, flavor, etc…just plain chocolate.  When melted into a can of full-fat coconut milk and a little Sugar Swap, it makes the most amazing, silky smooth ganache.  Just make sure you stir constantly while you melt the chocolate into the coconut milk.  If you want a firm chocolate ganache, drain some of the coconut water from the can and just use the thick creamy white part to make your chocolate layer.    

Plain chocolate is loaded with fiber, magnesium, copper, iron and manganese.  Most of the fat from chocolate is oleic acid, which is a monounsaturated fat, the same heart healthy fat contained in olive oil.  Good quality dark chocolate is also high in antioxidants which help neutralize free radicals that cause damage to the body.  The level of antioxidants in chocolate actually surpasses a lot of fruits and vegetables when tested.  Unadulterated chocolate really is a superfood so it’s not something I limit in my diet, but it is a calorie-dense food so moderation and mindful consumption is always important.

Directions:

Line a 8x8” square pan with parchment paper.  

Mix together all caramel ingredients in a small saucepan on medium/high heat until it starts to simmer.  Turn heat to medium-low and boil while you stir constantly as it thickens and caramelizes.  Boil and stir for about 5 minutes, you will see the color turn rich and dark.  Pour the thick caramel into the parchment lined tray.  Sprinkle about 1 cup of chopped walnuts onto the caramel and press down so the nuts are incorporated into the caramel.  Set aside while you make the chocolate ganache.  

Use the same saucepan (no need to wash) and return to medium heat.  Heat and stir all chocolate ganache ingredients on medium and bring to a boil.  Boil over medium heat while stirring constantly for 5-6 minutes until it turns thick and smooth.  Pour the milk chocolate on top of the caramel layer.  Sprinkle the remaining ½ cup of chopped walnuts on top of the chocolate ganache, then finish with 1-2 pinches of flakey sea salt if desired.  Transfer to the fridge to set overnight. *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging. Slice and serve.   

Store covered in the fridge for up to 1 week or freeze for long term storage.