Does the filling harden?

The filling is soft and gooey at room temperature, but will harden in the freezer. Straight from the freezer, these caramels have a chewy texture.

Can I omit the tapioca starch?

No, the tapioca starch is necessary for this recipe. It acts as a thickener and helps combine the coconut oil and honey and makes the caramel freeze properly. You might be able to substitute the tapioca starch with arrowroot starch or cornstarch (not paleo), but I have not tried this myself.

Honey Caramels Recipe (Paleo, Dairy Free)

Description

These honey caramels are made with just 4 ingredients - gluten free, dairy free and paleo friendly.

Ingredients

Scale

1/4 cup raw honey
3 Tbsp coconut oil
2 tsp tapioca starch
3/4 cup dark chocolate chips

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Instructions

Combine honey and coconut oil in a small saucepan. Melt over low heat.
Once the coconut oil has melted, whisk in the tapioca starch.
Pour about 1/2 tablespoon of the honey mixture into the slots of a miniature silicone muffin pan.
Place the muffin pan on a baking sheet (so that it has a hard, flat surface to sit on) and set in the freezer for at least one hour to harden.
Melt the dark chocolate*
Grab the honey caramels from the freezer and dip them, one at a time, into the melted chocolate. (Do this quickly, as the caramel is hard to work with when it softens.)
Place the caramels on a parchment-lined baking sheet or plate to set.
Optional: drizzle any remaining chocolate over the caramels and top with flaked salt.

Notes

*You can melt the chocolate in the microwave at 20-30 second intervals, in a double boiler, or melt the chocolate in a small saucepan, over low heat.