Raw Caramel White Chocolates

Raw Caramel White Chocolates

My husband and I don't typically go all out on Valentine's Day like a lot of other couples do. We like to treat each other throughout the year, or more specifically, on Christmas or birthdays. I love flowers, but as I've gotten older and am now a mother, I prefer to save that money on more permanent gifts. I'm excited to get some cute things for my daughter. Holidays and everything in general are much more fun with her!

With that said, I do enjoy the romance themed atmosphere everywhere. I think you all know by now that I LOVE chocolate, haha!

To me, showing love is putting effort, passion and heart into everything you do for that person and going above and beyond. One of the ways I show my love and appreciation, is to make desserts for people. I truly, truly love it and I know everybody loves desserts, so it's a win win situation.

To make these, I decided to take a jumping point from my nut butter frosting recipe in my rice crispy cupcakes, in which I use coconut flour, and create a raw dessert.

These are super delicious with a caramel/white chocolate flavor combo and a hint of cinnamon. So, I used cinnamon sticks to help spell out LOVE. The coconut flour in these lends a more pronounced texture, different than traditional flour. The cocoa butter gives them a solid, firm texture and fudge-like.

The lucuma is a superfood that is SO good and naturally sweet...it really enhances the flavor and I'm a bit obsessed with it. I've been adding it to my oatmeal, smoothies, you name it. I purchase mine from Rawguru.

It's basically like eating cookie dough....and who doesn't love that?

Raw Caramel White Chocolates

Prep Time: 30 minutes

Yield: 1 dozen

Serving Size: 1 treat

Raw Caramel White Chocolates

Rich, fudge-like treats that have flavors of caramel from coconut sugar and lucuma and white chocolate from raw cocoa butter. Even better, they are raw with all the benefits of raw ingredients. These are slightly addictive.


  • 3/4 cup (87 g) raw coconut flour (or regular flour or oat flour may work too)
  • 2 tablespoons lucuma powder (helps with caramel flavor)
  • 1/4 cup coconut sugar (helps with caramel flavor as well)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup creamy almond butter (or cashew butter, sunbutter for nut-free, etc. as long as it's creamy)
  • 1/2 cup melted cocoa butter(which is about 3/4 chopped, 96 g solid)
  • 1/2 cup raw agave, room temperature! (or maple syrup)
  • 1 tablespoon vanilla
  • Optional Chocolate Drizzle
  • You can melt your favorite raw chocolate bar or make your own:
  • 2 tablespoons melted cocoa butter
  • 1 tablespoon raw cacao powder
  • 1 tablespoon raw agave (or maple syrup)
  • Please note: It is very important that your nut butter and liquid sweetener are at room temperature and not cold from the fridge, as that can cause the cocoa butter to harden and you don't want little bits of cocoa butter in the end. If you don't have lucuma, you can try subbing with maca or your favorite vanilla protein powder, but I don't know how it will affect the texture, as I've only used lucuma and love the flavor. Just keep in mind that lucuma does add some sweetness. Also, coconut flour is more absorbent than any other flour, so I don't recommend any subs, as it will really affect the result.


Do not melt the cocoa butter until you have followed the first 2 steps.

To a medium bowl, add the first 5 (dry) ingredients and whisk well.

In a food processor, add the almond butter, liquid sweetener and vanilla and pulse until just blended. You can do it by hand,but it just may not be quite as smooth in the end result.

Finely chop the cocoa butter and melt as your preferred method to a complete liquid, being careful not to burn. You need 1/2 cup, so make sure to measure after it's completely melted. Add it to the food processor with the other liquids. Pulse until very smooth. Pour over the bowl of dry ingredients, making sure to scrape all of the liquid out of the processor. Stir until all absorbed and comes together in a large ball. It will have the texture of cookie dough.

Press into 12 silicone molds (I got mine from Michael's) or foil liners. Press firm and flat and around the edges. These are plenty delicious on their own, but if you want a more dessert style presentation, add the chocolate drizzle. Just melt the cocoa butter, add the agave and cocoa powder and whisk with a fork. Drizzle with a spoon or pour in a plastic ziplock bag and cut off the corner to make a small opening to pipe it out. You can make more strategic drizzles this way.

Place in the fridge for at least an hour to set. Keep stored in the fridge.


Raw, gluten-free, soy-free, nut-free option



My daughter gobbled these up like nobody's business....so, kid approved! Hope you enjoy them too!


  1. You and your husband sound just like us! I hate to spend $$ on flowers or other things for Valentine’s Day. We’ll usually just do something very low key.

    These caramel chocolate hearts look unbelievable. I’m a huge fan of cookie dough and I love that these have cinnamon and peanut butter. YUM!

    • brandi.doming@yahoo.com

      Thank you so much Melanie! They really are quite tasty…I used almond butter, not peanut butter, lol…but you could certainly do peanut butter if you want, but it just won’t taste like caramel :)

  2. Brandi those little bites are wonderful, I am always amazed at your creativity and how you can turn things that are actually good for us into a decadent sweet treat. Happy Valentines Day!

    • brandi.doming@yahoo.com

      Thanks so much Suzanne, I really appreciate that! Happy Valentines Day to you too :)

  3. I love all the ingredients in these little hearts so I know I would want to just devour them. They look so elegant.

    • brandi.doming@yahoo.com

      Thanks Cindy!

  4. Caramel and white chocolate are two of my favourite treat flavours! I cannot even imagine how divine these two flavours are together. I know what I’m making for valentines day now :)

    • brandi.doming@yahoo.com

      They really are delicious and the coconut flour lends a different texture, than traditional flour…we just devoured them!

    • brandi.doming@yahoo.com

      Oh, and please, please let me know if you make them! :)

  5. Oh yum! I have been looking for coconut flour treats and this may be just be my next treat. Looks great!

    • brandi.doming@yahoo.com

      Thanks so much Janet!

  6. Oh yowza! I’m with your daughter: I’d be snarfing these down as soon as they were made! Beautiful, girl!

    • brandi.doming@yahoo.com

      Thank you so much Annie!

  7. Mmm, these little raw hearts have caught my heart 😛
    So tasty yet unique!

    Choc Chip Uru

    • brandi.doming@yahoo.com

      Thanks Uru!

  8. delicious! got to check out lucuma powder..so many new super foods these days:)

    • brandi.doming@yahoo.com

      Oh you have to…it is truly amazing and delicious!

  9. These look so yummy! I’m curious… where does one buy cocoa butter? That’s the only ingredient I’m missing!

  10. I made them for V day! We don’t do anything for valentine’s day, but I thought this was a good excuse to make a yummy treat. Thanks :) They were great. I used regular flour and they were fab!

    • brandi.doming@yahoo.com

      Awesome Sylvia! I’m so happy to hear they worked out for you! The batter wasn’t too wet by using regular flour?? Because coconut flour is VERY absorbent, much more than regular. Anyways…I’m glad they were fab and thank you so much for trying them :)

  11. So cute!!! Where did you get those adorable little heart trays from?

    • brandi.doming@yahoo.com

      Thank you Whitney! I got them at Michael’s!

  12. These look so good! Your recipes are always so unique! I am officially behind on your posts and clearly my WordPress reader is no longer working for your blog. I am entering my e-mail now!

  13. Hey Brandi! I made these beauties already 2 times & my Peter, friends & I all loved them so much!

    A huge thanks to you! xxx

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