Whether you’re a faithful keto dieter or prefer a more balanced approach, low-carb snacks can play a part in any healthy diet. Made from coconut cream and cashew butter for a good source of fat, these salted caramel truffles are designed to help keep you feeling fuller for longer in between meals and satisfy your sweet tooth at the same time.
Not only does this recipe by Bondi-based nutritionist, Liv Kaplan tick all the right nutrition boxes, these little bites of chocolatey goodness also look a treat—not to mention they’re already perfectly portion-controlled!
As with most of the recipes we share here on Sporteluxe, you don’t need any crazy, hard-to-find ingredients, you’ll be able to duck out to your local health food store or supermarket and get everything you need in one go for a week’s supply of delicious, healthy snacks.
Prep Time: 20 minutes
Setting Time: 3 hours or overnight
GF, DF, SF, Vegan, Keto-Friendly
1 cup (250ml) coconut cream
⅓ cup cashew butter
¼ cup cacao butter
3 tbsp mesquite powder
10-12 drops liquid stevia, or to taste
¼ teaspoon flakey sea salt
100g dark chocolate
1. In a small saucepan over a low heat, melt together all ingredients excluding the chocolate until just combined. Carefully pour into a silicone ice cube tray and place in the freezer. Leave to set for at least 3 hours or overnight.
2. When set, prepare the chocolate by melting in a double boiler. Set this up by placing the chocolate in a bowl sitting over a pot of gently simmering water. Stir until no lumps remain then remove from the heat. Transfer to a new bowl.
3. To assemble, remove the frozen squares from the silicone moulds and dip in the melted chocolate. Place in on a wire rack to let the chocolate drip down and harden.
4. Drizzle with the leftover chocolate and sprinkle over a little extra sea salt. Store in the fridge.