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Macadamia Sea Salt Caramel Clusters

Servings: 12 chocolates
Course: Dessert
Cuisine: Chocolate
Keyword: Chocolate, Macadamia


  • Gently melt down cacao butter over very low heat, or a double boiler.
  • Take off heat, stir in cacao powder and maple syrup. Stir well.
  • Add a small teaspoon of chocolate to the bottom of 12 smooth paper baking cups or use a chocolate mold.
  • Then put the first layer of the chocolates into the freezer to firm up while you make the caramel. (Save 1/2 the chocolate to use for coating the tops)

For Caramel Sauce

  • ¬† Gently melt coconut butter over very low heat or a double boiler.
  • Stir in coconut nectar, vanilla and sea salt.
  • ¬† Stir until you have a creamy caramel. Remove from heat.
  • Remove chocolates from freezer, and spoon a little of the caramel over each chocolate base.
  • Sprinkle with chopped macadamia nuts, or any nuts of your choice. Return to freezer for 10 minutes.
  • Once the caramel layer has chilled remove from freezer and add the final finishing layer of chocolate over the nuts and caramel. Garnish with flakes of pure ocean sea salt.


Note: These chocolates are best stored in the fridge or freezer, and best served chilled.