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Chocolate Covered Caramel - GAPS, Paleo, Grain/Gluten Free

With Christmas fast approaching I wanted to start looking for some recipes that will help us not fall of the wagon too much during the festivities.  This caramel recipe is so easy to make and very versatile.  It is also incredibly yummy and with only 3 main ingredients it hands down beats shop bought toffee with e numbers or preservatives in it.  The only downside is that I have not been able to make this work without dairy.  Also goats butter did not work.  I will keep experimenting though. 
Makes 7" cake tin worth of caramel toffee
Equipment: 7" tin (silicone works well), pan and wooden spoon
4tbsp organic butter
4tbsp honey (I used a light honey so I could see when it darkened)
1 pinch salt
Add all the ingredients to a pan and melt.  Bring to the boil and keep stirring until mixture starts turning golden/caramel colour (about 4 or 5 mins).  Pour into tin and leave to cool in the fridge. 
I actually added some roasted flaked almonds when the mixture was hot and topped with homemade chocolate once it was cooled to make it into a kind of Diam Bar. 
Here is the recipe for the chocolate:
Equipment: bowl, pan, spoon or mini whisk
75g cacao butter or coconut butter
50g coco powder (or raw cacao powder if you can get it)
1 - 2 tbsp honey or agave syrup
a dash of vanilla essence
Melt the cacao butter gently in the bowl over a pan of water.  Once liquid whisk in the coco powder, the honey/agave and vanilla (I find agave works better but isn't permitted on GAPs).  Once well mixed pour over the cooled caramel (still in its tin) and put back in the fridge for the chocolate to set.  Once cooled cut into chunks and try not to eat it all in one sitting!

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