If you’re after a simple but impressive sweet treat, these chocolate salted caramel thumbprints are just the thing. With a soft chocolate cookie and a hit of gooey caramel in the centre, they’re easy to make and perfect for sharing.
Jump to:
Back into the jar of French salted caramel
I wanted something that you could bite into and have salted caramel drip from your lips. It had to be heavenly and chocolate salted caramel thumbprints fitted the bill in my book.
To be heavenly they couldn't be too naughty. They started off as a healthy biscuit with wholemeal flour and coconut sugar.
I figured they could balance out the deliciously sugary golden salted caramel oozing from the top of each biscuit.
A drizzle of melted dark chocolate and a sprinkle of sea salt sealed the deal. I could finally answer 'yes' when my husband asked me if there was anything sweet for dessert after dinner that night.
They obviously tasted sinfully delicious because he would be the first to notice if they tasted 'healthy.'
If you wanted a plain chocolate biscuit without too much guilt these would still be lovely without the salted caramel but I would add a teaspoon of cinnamon because it's my favourite and chocolate and cinnamon are best friends and you shouldn't keep best friends apart.
Oh dear I am a bit nutty today. I think I should probably go and take a nap until the baby wakes up. Enjoy!
Recipe
Chocolate salted caramel thumbprints
Ingredients
- ½ cup coconut oil softened
- ½ cup plus 2 tablespoons coconut sugar (or raw sugar)
- 1 egg
- 1 teaspoon vanilla bean paste
- 1 cup wholemeal plain flour
- ½ cup cacao
- ¾ teaspoon salt
- Salted caramel sauce
- Extra sea salt
- Dark chocolate to melt and drizzle if you want to
Instructions
- In the bowl of an electric mixer, beat the coconut oil and coconut sugar together until smooth.
- Add the egg and vanilla bean paste and mix until combined.
- Add the flour, cacao and salt and mix until the dough comes together.
- Refrigerate for 1 hour.
- Pre-heat the oven to 160C (350F) fan-forced and line a baking tray with baking paper.
- Take the dough out of the fridge and roll into balls using a tablespoon of dough at a time.
- Place on the tray leaving a few centimetres between each one.
- Using your knuckle or finger, press down in the middle of each one to make a well.
- Bake for approximately 10 minutes or until the biscuits are just set when you touch them.
- Leave them to cool on the tray out of the oven for 5 minutes and then transfer to a wire rack to cool completely.
- When cool, fill with salted caramel and sprinkle with sea salt and drizzle over melted dark chocolate if you want to.
Notes
Nutrition
vegeTARAian says
Oooh I LOVE the look of these, the choc drizzle is a super fancy touch too!
Claire says
Thanks Tara!
yvonne brown says
what is coconut oil and where do you get it. I would love to try these.
Claire says
Hi Yvonne. It is a type of oil. You can just get it in the grocery store.
Chris @ The Café Sucré Farine says
Beautiful Claire and so yummy looking. It does look like that caramel would drip right down your chin.
Claire says
Thanks Chris!
Maureen | Orgasmic Chef says
These look really good. I'm in Julia Child's camp when it comes to dessert. I don't need it to be healthy as long as I don't eat it all. :)
Claire says
Oh I totally agree Maureen but if healthy tastes as good at naughty then I'm in!
Hotly Spiced says
These are gorgeous, Claire. I love how they're made with coconut oil. These have great presentation and would make wonderful hostess gifts xx
Claire says
Thanks Charlie! They're quite pretty aren't they? x