Healthier almond and caramel bites

Healthier almond and caramel bites

These are sugar and gluten-free bites of heaven. Delicious confectionary pieces with almond and caramel, perfect to go with your dinner party coffee or digestif.


Almond base:
70 g Fat-reduced almond flour
30 g Sukrin Gold
30 g (2 tbsp.) Sukrin Syrup Gold
20 g butter
1 egg white
Extra almond flour for kneading

Caramel filling:
150 ml whipping cream
40 Sukrin Gold
15 g Sukrin Syrup Gold
12 g butter

Chocolate coating:
80 g (2 bars) Sukrin chocolate


Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

Mix the almond flour and Sukrin Gold using a whisk. Stir in the syrup and use your fingers to incorporate the butter. Mix in the egg white last, and knead the dough until it’s uniform.

Roll the dough out to approx. 1 cm thickness using a rolling pin. Bake the dough for 15-20 mins, then cool.

Mix the caramel ingredients in a bowl and place in the microwave at full strength. Start off with 5 minutes, stir a bit, then continue for 1 minute at a time until the mixture turns into a thick, caramel-coloured batter. This process can vary from oven to oven, but will take approximately 10-12 mins in total. The caramel can also be boiled in a saucepan over medium heat for 30-40 mins.

Once the almond base has cooled, spread the caramel on top. Cut the base into 8 equally sized pieces and freeze for 1 hour.

Melt the chocolate over a hot water bath or in the microwave. Dip the almond and caramel bites in the chocolate and place back into the freezer until the chocolate has hardened.

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
279 11 4 23 8