Peanut Butter Salted Caramels
  1. Place the dates and peanut butter into a food processor and blend until smooth.
  2. Add in the coconut flour and pulse until a dough forms.
  3. Roll the dough out between two pieces of parchment paper and then cut into squares.
  4. Freeze the squares until solid.
  5. Melt the chocolate and coconut oil together until smooth.
  6. Dip each caramel into the chocolate until covered.
  7. Return to the freezer until chocolate is solid.
  8. Sprinkle with sea salt and serve.
Recipe Notes

Macros per serving:

Calories: 162
Fat: 6g
Carbs: 28g
Protein: 5g