This past February the lovely Sarah from Bacon and Cream reached out to us to help us create some delicious desserts with our caramels! We were blown away with what she created and we just had to share them to everyone we knew. Here we have the mouthwatering recipe for a Salted Caramel Mini Cheesecake.
2.5 tsp sweetener of choice (I used a half-and-half blend of Stevia and Swerve Sweetener)
1 tbsp heavy whipping cream
Parchment paper cupcake liners
Caramel sauce to top
You will want to make the caramel sauce first to use it within the cheesecake. Unwrap the soft caramel candies and place in a small frying pan with the heavy whipping cream and butter.
Place on stove and warm over low heat (I kept mine between 2 and 3; if you start noticing your mixture getting too hot and letting off wisps of heat, turn down). Stir continuously until the caramels have melted and blended evenly with the cream and butter.
Once your sauce is completely melted and blended, throw in the pinch of salt and stir. Take sauce off stove and set aside.
Pre-heat oven to 350°F
In a mixing bowl, beat together cream cheese, sweetener, caramel sauce and vanilla extract until well blended.
Add the egg and heavy whipping cream and beat together until creamy and no lumps present.
Line muffin pan with four parchment paper liners (these allow for easy peeling and less sticking when the cheesecakes are done and cooled; I recommend them over paper liners) and pour cheesecake mixture evenly amongst each liner.
Bake for 20-25 minutes, or until tops of the mini cheesecakes are cracked and golden brown.
Remove muffin pan and transfer cheesecakes to cooling rack. The tops will fall while cooling to provide a smoother top.
Cool on rack until cool to touch, then transfer to fridge to set for at least two hours (I like to leave mine overnight).
Once your cheesecakes are set and ready, remove liner and serve with the remaining salted caramel sauce drizzled over it, as well as any of your other favorite toppings (I like to top mine with sugar-free whipped cream and/or sliced strawberries.
This past February the lovely Sarah from Bacon and Cream reached out to us to help us create some delicious desserts with our caramels! We were blown away with what she created and we just had to share them to everyone we knew. Here we have the recipe for a Chocolate Pecan Pie that is absolutely irresistible.
2 tablespoons sugar-free sweetener of choice (I chose to do 1 tablespoon Stevia Powder and 1 tablespoon Swerve Sweetener)
1/8-1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup pecan halves (I used salted, slow-roasted pecan halves)
Preheat oven to 400 degrees.
Grease your pie dish.
In a medium bowl, beat together butter, eggs, salt, and vanilla extract with a fork until blended.
Add coconut flour little by little and mix well until there are no clumps.
Combine the dough and gather into a ball in your hand, then place in pie dish and pat down to form crust. Be sure to keep the crust thing and as even as possible around all edges to prevent from burning in areas.
Prick the crust several times with a fork to prevent rising while baking.
Bake for 9 minutes, then remove and let cool. Set aside.
Turn oven down to 350 degrees for the next part.
Warm a saucepan over low heat.
Combine the unwrapped caramels, heavy cream, and butter. Stir frequently until melted and blended together to form the caramel sauce. Remove from heat and set aside.
In a large bowl, combine your sweetener, egg, vanilla extract and salt. Once combined, gradually mix in the caramel sauce mixture*. (*Note: you may need to warm up the sauce briefly if it’s too stiff to blend well with the other ingredients. Test a small portion before continuing, then warm up for a few seconds over low heat if necessary.)
Stir in pecans before pouring into your pie pie crust.
Bake in oven for 20-25 minutes, or until the filling “jiggles” as a whole unit. Remove from oven and allow filling to firm up before serving. Enjoy cold or hot with a dallop of fresh whipped cream!
Chocolate bark is a great holiday tradition for a reason – it’s easy to make, and so delicious you could snack on it endlessly. Plus no one seems too upset when they receive a nice bag of homemade chocolate bark as a gift!
Holidays are already a time of sugar overload, so we wanted to create a chocolate bark for those of us who either can’t or don’t want to have too much sugar. This is part of our mission to create sugar-free sweets that taste genuinely good, not just passable!
Sugar-Free Dark Chocolate & Salted Caramel Bark
Servings: Makes one 9 x 12 sheet of chocolate barkIngredients:
*Can be chips or bars. We used Hershey’s sugar-free special dark, but feel free to pick your favorite brand. Note: use a dark chocolate, not an unsweetened baking bar!
The key to a great chocolate bark is great chocolate. If you already have a favorite sugar-free chocolate brand, feel free to use that here. Or taste a few different brands until you find one you love. The melted bark will taste similar to the raw chocolate, so taste-testing your chocolate will give you a good idea of the finished product!
Line a rimmed 9 x 12 inch baking sheet with parchment paper.
If using chocolate bars, chop the chocolate into chip-sized pieces, and place the chips or chopped pieces into a metal bowl.
Heat an inch or two of water in a pot over medium-high heat. When the water is simmering, place the metal bowl of chocolate over the pot.
Stir the chocolate continuously until it is melted and smooth. NOTE: avoid placing the pan with chocolate over a direct flame or stove element, as that is likely to burn your chocolate!
Pour the melted chocolate onto the baking sheet, spreading it so that it evenly covers the sheet.
Place the sheet in the fridge or freezer until the chocolate is set.
Heat over medium low heat, stirring continuously until all ingredients are combined and the caramel sauce is smooth.
Keep stirring for another 2-3 minutes, until caramel sauce is fluid and drips easily off of a spatula.
Chocolate & Caramel Bark:
Take your chocolate bark out of the fridge/freezer and drizzle caramel sauce over it. We made (very) roughly a grid pattern to make sure the bark was covered. Spread out any larger clumps of caramel that land on the bark by swirling a toothpick or knife tip through it. Don’t panic if it doesn’t look pretty right now – it will once you break up the pieces!
Place the entire sheet in the fridge or freezer, until the caramel is set (20 minutes in the freezer, 1-2 hours in the fridge).
Sprinkle the top with coarse sea salt, to taste. Snap the bark into pieces, and enjoy! Store in an airtight container in the fridge.
You can add endless toppings to chocolate bark! Slivered almonds, dried fruit – the list goes on. If you want to add some toppings, add them to the warm chocolate right after it’s been poured into the pan. Feel free to swirl them in, or let them rest on top. Then continue with the recipe as written.
While we were recipe testing, one of our team members made a batch at home. Her boyfriend happened to have some friends in town. The guys devoured the batch, and that was when we knew we had our final recipe!
These candies are called turtles because, if you’re feeling extra ambitious, you can arrange the pecans to look like turtles. We went for a slightly more… abstract approach. But they still tasted wonderful!
* Can be bars or chips. We used Hershey’s sugar-free special dark, but feel free to pick your favorite brand. Note: do not use an unsweetened chocolate baking bar. Unsweetened chocolate also doesn’t contain sugar, but can be very bitter – you want something that is sweetened here).
Arrange the Nuts:
Cover a baking sheet in parchment paper. Arrange clusters of nuts in small piles on the baking sheet. We used 7-8 pecan halves, but you don’t need to be precise.