Choc Coated Salted Caramel Bites



Makes 7-8 servings

Salted Caramel Filling


1/2 cup sunflower seeds

2 tablespoons coconut flour

2 tablespoons coconut cream (I use the brand Ayam)

3 tablespoons ghee, melted

2 tablespoons Lakanto or your choice of sweetener

1 teaspoon vanilla essence

Pinch of salt

Extra brownie points if you add a teaspoon of Mesquite Powder for a more caramel flavour.

Extra extra brownie points if you add a teaspoon of ashwaghanda to assist in regulating your mood! Ashwaghanda is one of my favourite adaptogens, to regulate your cortisol levels (stress hormone) in times of stress, lack of sleep, travelling, or just day to day hustling! I love the brand Sun Potion for the powdered version to use in recipes.


  1. Blend down the sunflower seeds until they become a fine meal.

  2. Add in all of the remaining ingredients including the coconut flour, coconut cream, ghee, sweetener, vanilla essence and salt, and continue to blend until a thick paste is formed.

  3. Removing a tablespoon at a time, roll into oval shapes as per the photo, or whatever shape you desire!

  4. Place some baking paper on top of a plate, and then place the individual treats on top of the baking paper.

  5. Put them all in the freezer to set, and then prepare the chocolate!

Chocolate Coating


2 tablespoons melted ghee or coconut oil

2 tablespoons cacao powder

1 tablespoon Lakanto or your choice of sweetener (maple syrup works beautifully in this as it is smooth in texture)


  1. Ensuring the oil is melted, combine in a little bowl the three ingredients and mix until all is combined and there are no more cacao chunks!

  2. With a spoon, coat the caramel filling in the chocolate and then remove with a fork, and then place them back on top of the baking paper and into the freezer or fridge to set.

  3. Make sure you have them from the fridge, not the freezer! Enjoy!

Sheridan Williamson