This recipe needs to be refrigerated but can keep for a few hours in your purse, car or lunchbox.  These keep well in the freezer and keep best if you don’t tell anyone about them.

C = cup
T = tablespoon
t = teaspoon

Raspberry Apricot Caramels

Ingredients

• Dates, 2 C
• Dried Apricots, 1 C
• Cashew butter, 1/2 C
• Coconut butter, 1/2 C
• Carob powder, 1/2 C
• Raspberries, 3/4 C
• Hemp seeds, 2 T
• Maca, 2 T
• Vanilla bean powder, 1/2 t
• Himalayan salt, 1 pinch – 1/8 t

Instructions

Soak dates and apricots to soften in water for 2-8 hrs (only if the dates/apricots are not soft)

Drain apricots and process in the food processor with the dates until they form a thick paste

Add cashew and coconut butter, carob, pine pollen and macs, vanilla and raspberries and process until well combined (this is gummy)

Place in fridge for 1/2 hr or more until easy to roll into balls

Form into 1″ balls and refrigerate or freeze until ready to use

optional: roll in hemp seeds, coconut flakes or chia to get fancy
optional: raspberry medicine flower oil, 7 drops