3 ½tbspsweetener of choice: swerve or other low carb sweeteneror coconut sugar for paleo
2tbspheavy cream or unsweetened coconut milk
Caramel Coating Ingredients:
2tbspheavy creamor full fat coconut milk
⅛tspmolasses, or low carb maple syrup, or yacon syrup
1tbspunsweetened shredded coconut
In a large mixing bowl combine all the fudge bomb ingredients. Mix together thoroughly.
Pour or spoon mixture into a lightly greased mold, or ice cube tray, or a cake pop pan.
Freeze for 15 minutes or until firm.
in a small sauce pan over medium heat melt the 2 ½ tbsp butter for the caramel coating.
Once melted add the 2 ½ tbsp sweetener, 2 tbsp heavy cream or coconut milk and ⅛ tsp molasses, or low carb maple syrup. Stir and heat until bubbling. Remove from heat and stir in ⅛ tsp vanilla extract. Let caramel sauce rest for a couple minutes until it thickens a little.
Remove fudge bombs from the freezer and place on a baking sheet line with parchment paper or wax paper.
Drizzle or spoon caramel sauce over truffle bombs and sprinkle with shredded coconut.
Serve. Store in covered container in fridge or freezer.