Crispy Coconut Caramel Bites

Crispy Coconut Caramel Bites

Betcha can't have just one! 


For all of you who enjoy puffed rice, coconut, caramel or all of the above, listen up. These bites will change your snacking habits. Unlike a rice krispie bar, these crispy coconut bites are hard and bite sized, making them a fun snack! I am warning you now, you will have to hide them on yourself or give some away because these bites may just become your next addiction. They are so easy to make that I've made them two days in a row! (No idea where the first batch went...)

Before you take a step back and wonder why I'm warning you before you make them, let me tell you the good things about these guys.

One - they're small, so pack one or two for lunch and then hide the rest! Two - there's barely any sweetener so you don't need to feel as guilty. Three - the batch size is small enough that if the whole thing disappears, then you don't need to be too concerned! Four - the crispy bits that are left after you chop them up make for a great ice cream or yogurt topper if that's your schtick. 

Crispy Coconut Caramel Bites

Makes 1 6x8 inch square, or 8-14 pieces. 

  • 6 tbs coconut sugar
  • 2 tbs honey
  • pinch of pink himalayan salt
  • 1 tbs grass-fed butter (coconut oil for vegan)
  • 1 tbs water
  • 1 tbs nut butter of choice
  • 1/2 vanilla bean or 1 tsp vanilla extract
  • 3/4 cup raw coconut flakes
  • 1 cup organic puffed rice
  • 1/4 cup toasted almonds, chopped
  • Optional: Dark chocolate and coconut oil for toppping


Prepare ​coconut flakes, puffed rice and almonds in bowl. sprinkle with a little salt. Set aside. Have a spatula on hand. 

Prepare small container (I used a tupperware lined with saran wrap)​

In a small saucepan, combine sweeteners, vanilla, salt and water. Cook over medium heat until your candy thermometer registers at 240. (If you don't have a thermometer, this should take about 8 minutes)

Stir in butter and continue to cook until the caramel reaches 265, about 4-5 minutes.

​Remove from heat and stir in nut butter until smooth. 

Pour over dry ingredients, folding the mix over top of the caramel to avoid sticking to the bottom of the bowl. ​

Transfer mixture to the container, pressing it down firmly with your hands. Let set in fridge or freezer.

If making chocolate drizzle, melt 20-30g of dark chocolate (1 row of a chocolate bar) with 1/2 tsp coconut oil. Drizzle over chilled bar then place back in freezer. Allow to set before chopping. 

These bars do not chop evenly, which is half the fun! Store in freezer or fridge if you want to keep them for more than a day. ​

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