I can’t remember if I’ve told you the terrible news…
I can’t eat chocolate.
Well, I can. But I pay for it about four hours later when I feed Jesse, his sweet cooing little adorable baby face is replaced with a screaming one and it’s awful.
I think I tried it three times just to be sure…and I’m now sure. His little belly can’t handle it. Which is weird because I drink a couple of cups of coffee every morning, and it never seems to bother him, but chocolate…oof. (Oh and raw onions and broccoli and cabbage and beans. All out. But I’m not really lamenting those last four quite as much as chocolate.)
So, what’s a mama to do when the kids are in bed and she’s in need of something sweet?
CARAMEL. Salted caramel. With sweet almond crust stuck to the bottom.
Maybe I’ll see you again in a year or so, chocolate…but until then, I have a stockpile of these in the freezer.
Salted Caramel Almond Squares
for the crust
- 1 1/2 C almond flour
- 1 T honey
- 1/3 C coconut oil, melted
- good pinch of salt
- a little less than a tablespoon of cold water
Mix all ingredients except for the water in a bowl with a fork. Then slowly add the water until the mixture looks sort of doughy (a very loose dough).
Then pour/press it into a lined 9×9 square baking pan (lined with parchment paper!) and bake at 400 degrees for about 8 minutes. Remove and let cool.
for the caramel
you could totally make your own caramel here, but I just ordered mine online from Chocoley. It was delicious and easy.
- 1 lb caramel (about a cup and a half)
- 2 T strong brewed coffee
- 1/4 t vanilla
- coarse salt
Add the caramel and coffee to a small saucepan and turn on low heat. Stir with a fork until caramel is melted and coffee is incorporated. Then stir in the vanilla.
Pour the caramel + coffee mixture over the cooled almond crust and sprinkle with salt.
Chill in the refrigerator for 1- 2 hours, or until caramel has hardened enough to cut into squares.