Caramel “chocolate” – Happy Easter

IMG_4073Happy Easter to all of those who celebrate and Happy Holidays otherwise. I was reminiscing about how I spent Easter as a kid and telling my kids all about it. I used to get so many chocolate eggs. They would start coming in the week before Easter and I would sneak them up to my room one at a time, open them, remove the bag of chocolates from the shells and stick the shells back together. I felt so naughty doing it especially when I was doing it with me sister’s eggs too. She always got the Cadbury’s Roses eggs and I loved the orange and strawberry cremes. My guilty little secret he he he! I’ve no idea whether she knew! I guess she does now.

 When I think back, it was pretty disgusting how many chocolate eggs I ate but you know, kids are kids. The eggs were there. They were tasty. Kids don’t know any better. I got the eggs and I ate them.  Anyway, my very favourite was a Caramac egg. Caramac has the texture of chocolate but tastes of caramel. I can’t get Caramac where I live now and to be honest, I’m not sure I would want it either. It didn’t stop me thinking about it. In fact, dreaming about the stuff. Okay, I’ll admit it. I became a little obsessed and off to Google I headed to find the ingredients in Caramac.  So here it is straight from Nestle:


Vegetable Fat (from Coconut/Palm Kernel/Palm/Shea/Sal/Illipe/Kokum Gurgi/Mango Kernel), Sugar, Lactose (from Milk), Sweetened Condensed Skimmed Milk, Skimmed Milk Powder, Butterfat (from Milk), Emulsifier (Sunflower Lecithin), Treacle, Flavouring, Salt

Allergy Information:

  • May contain traces of wheat gluten
  • May Contain: Cereals Containing Gluten, Gluten, Wheat.”

On reading it, I’m sure I could have come up with something using those ingredients but I decided not to try and instead to try making a healthier version. My husband was in stitches as he watched me licking little samples of my concoctions. To be honest, it wasn’t that difficult as I’d already worked out that carob and lucuma and maca had caramel like tastes and I make my own white chocolate substitute with cocoa butter. It was more a case of seeing whether they worked together and in what quantities. So here it is, my version of Caramac or for the non Brits, let’s just call these caramel discs. Be warned. They are tasty and they won’t last long and everyone will like them. There was me thinking they’d just be for me. Oh well. I’ll need to make something disgusting if I want to keep it to myself.


  •  150g of melted cocoa butter
  • 1/4 cup of lucuma powder
  • 1 tablespoon of pure vanilla extract
  • 1 tablespoon of maca powder 
  • 1/2 tablespoon of carob powder
  • 2 tablespoon of maple syrup (this is optional – I made some with and some without and they were equally good. I tried honey too but the taste of the honey was over powering.)


  1. Melt the cocoa butter with the maple syrup (if using) and add the vanilla.
  2. Add the powders to the liquid and whip it together. I blended it in my blender.
  3. Divide the mixture between cup cake cases or into an ice cube mold. Although I didn’t use a mold, I suspect that a silicon mold would work best.  I used 12 paper cup cake cases.
  4. Pop in the freezer to solidify and when set, enjoy.
  5. Store in the freezer.

Leave a Reply

Your email address will not be published.