How did Paleo Chocolate Caramel Sandwiches become a thing? There’s a story there. A while back, I began catching up on my Netflix list. In no particular order I watched Like Water for Chocolate, Chocolat, and Me Late Chocolate.
I’m noticing a theme here. No?
I don’t speak Spanish. So that last one really had me buggered. I kept thinking, late? What is she late for? How can anyone be late for chocolate?
Precious. K-Hubs, who did study Spanish, informed me it roughly translated to liking chocolate. Roger that.
I studied German for six and a half years. So basically it would have translated to flebberliche duficheflerflugen Schokolade. Because chocolate is understood in all languages. I mean that literally and figuratively. Although I may be jesting about the German translation with possibly made up words. Okay, fine. I’ll be serious. Ich liebe Schokolade. That’s true as toast. Toast with chocolate on it.
So, chocolate. It was on the brain. My brain, to be exact. And then I needed chocolate. And then I decided you needed chocolate, and I needed to be the one to concoct the recipe for you. See? Really you need this. Except, that, really, I need it. Because sometimes, chomping on broccoli while everyone else eats cake just doesn’t feel right. Therefore, we now have Paleo Chocolate Caramel Sandwiches on the blog. Because the best kind of sandwich is the one made of chocolate. Oh, and it also contains homemade paleo caramel, which is reminiscent of cookie batter. I cannot even with that. Sweet, drippy caramel that tastes like cookie dough. I’m dead on the floor over here. It is seriously all I can think about.
Someone please come over and take my pulse. “Where is K-Hubs?” you ask. He’s no use. He’s thinking about the chocolate caramel deal, too. We’re just enabling each other’s chocolate-induced addicted behavior. It’s bordering on the ridiculous.
Okay, so then Chocolat. Juliette Binoche, as Vianne Rocher, was guessing everyone’s favorite chocolate, and I was thinking, What’s my favorite chocolate, Vianne? Tell me!!!!! Apparently, this chocolate sandwich. K-Hubs and the kids aren’t any better. Toodle said it was all she could think about and when would we be having them again? Twinkle got in on the action, stealing bites (see below) and declaring, “Mom-Mom, I miss choo-keh-let.” K-Hubs seconded her proclamation. But, you know, I gotta say, I often find myself missing choo-keh-let, too. Sometimes life is just hard like that. It’s a wonder anyone in our house knows how to write a check, pay a bill, or operate machinery.
Now, as for Like Water for Chocolate, I had to watch that one in fast forward because I could not even with the broken hearts and the fire. So much fire. And I was like, well, chocolate would make me feel better about this whole thing.
So, if chocolate would make you feel better about ALL THE THINGS, let’s make some chocolate caramel sandwiches. But I have a confession. You’re thinking, I knew this was too good to be true! What’s the catch?
This is a trickier recipe. Probably the hardest and most unpredictable recipe on the blog so far. However, all is not lost. Even if your layers don’t turn out quite how you want them to the first few tries, rest assured the drippy paleo caramel will not disappoint. Neither will the chocolate. Paleo Chocolate Caramel Sandwiches are deliciously fun to mess up. Messes, mishaps, and mistakes are excuses to make them all over again…or so I’ve heard.
Here are a few tricks to make the process of assembling them easier:
- Begin the recipe by blending the caramel filling. The dates need to be finely ground, so blending for a long period on a low to medium speed should do the trick without burning out the motor. While the caramel is blending, THEN start melting the coconut oil for the chocolate layers.
- Give a few extra whisks ’round the chocolate, much like these Dairy-Free Soy-Free Chocolate Bars. The cocoa needs to blend well with the coconut oil for an even texture and flavor.
- Control the thickness (and therefore the break-ability or break-proof-ed-ness) of these sandwiches by how much you pour into each mould. The more you pour in the first layer, the less likely your sandwiches will break. But they will be THICK. I prefer thick, break-proof sandwiches, although they are harder and messier to eat than thinner versions. But that’s my kind of sandwich. If I have to use my manners, I want nothing to do with it.
- Stay away from heart-shaped moulds. Or something like that. I bought heart-shaped molds at Michael’s, using store coupons. I ended up with a bunch of coupons, so, yes, I went every day with a coupon in hand to get my discount. Because frugal. But the moulds don’t provide the stability needed to keep the sandwich intact as you remove them. Muffin tins would work well (also pictured). If heart-shaped moulds are you thing (like they are mine), then plan to make that first layer of chocolate rather thick for a sturdy base.
- Keep these Paleo Chocolate Caramel Sandwiches in the refrigerator or even frozen. I keep mine stored in an airtight container for a dew days at most.
Paleo Chocolate Caramel Sandwiches
- Prep Time: 20 mins
- Cook Time: 2 hours
- Total Time: 2 hours 20 mins
- Yield: 6 sandwiches 1x
- 1 cup cocoa
- 1 cup melted coconut oil (measure after melted)
- 1/3 cup 100% pure honey (paleo) or agave nectar (vegan) ~ if you enjoy dark chocolate, reduce this to 1/4 cup or even 1/8 cup
- 2–3 TBSP cinnamon
- 1/4 cup water
- 1/2 tsp vanilla
- 2 TBSP maple syrup (paleo) or agave nectar (vegan)
- 1 cup Medjool dates, pitted and sliced
- 1 TBSP coconut oil, melted
- Pinch of salt
- For the chocolate pieces, whisk cocoa, melted coconut oil, honey/agave nectar, and cinnamon together in mixing bowl. Using desired molds, fill each cavity approximately 1/4 inch to 1/2 inch full. Store in the refrigerator for a few minutes to allow the chocolate to set before adding caramel.
- For the caramel filling, combine all ingredients in a high-speed blender and mix on a low to medium setting until dates are granulated, and the mixture resembles a paste.
- Spoon caramel onto first layer of chocoate.
- Top with remaining chocolate, again so the second layer is approximately 1/4 inch to 1/2 inch, depending on desired sandwich size.
- Store in the refrigerator.
Makes approximately 12 sandwiches when each chocolate piece is 1/4 inch thick, or 6 sandwiches when each chocolate piece is 1/2 inch thick (as seen in these photos).