Food Industry Recipes

Healthy Recipes: Homemade Cadbury Roses Almond Caramel Bite

Things are changing in the chocolate assortment world. Along with a new revamped box design, a new mini ‘bite’ has been added to the Cadbury Roses box and it’s bloody phenomenal.

Welcome… The Almond Caramel Bite


Yes, I may suffer with IBS and never shut up about it. And, okay, maybe I can’t eat as many Roses as I’d like (I think two would probably be my limit), but that doesn’t mean I can’t get excited about this new addition. Especially because the new ones are always tonnes better than the outdated bits and bobs that usually clutter the bottom of the box.

So, whilst I would probably regret buying a box just to rummage through and gorge on unhealthy sweet treats, I decided the celebrate the unveiling of this new mini brightly wrapped delicacy with my own healthy(ish) take on the Almond Caramel Bite.

Ingredients (makes 20 bites)

For the caramel:

  • 70g unsalted almond butter
  • 2 tbsp pure maple syrup
  • 50ml coconut oil
  • 2 tsp vanilla extract
  • ¼ tsp salt

For the chocolate:

  • 50g raw cacao powder
  • 50ml coconut oil
  • 4 tbsp pure maple syrup

For the filling:

  • 20 whole almonds
  • (You also need a chocolate mould tray during cooling. I recommend a plastic one as you need to pop them out one by one after freezing).


  1. Prepare the chocolate moulds by adding one whole almond per segment.
  2. First start with making the chocolate. Add the cacao powder, oil and syrup to a small saucepan and mix on a low heat. Whisk together until all ingredients are completely melted.
  3. Now go on to make the caramel. Mix the almond butter, syrup, oil, vanilla and salt in a small saucepan over a low heat. Whisk very quickly and frequently until all ingredients are melded together and immediately combined with the chocolate mixture once fully mixed. Doing this too slowly will result in a cooled and cracked caramel.
  4. Immediately transfer to the prepared chocolate moulds, pouring the chocolate caramel mixture until just covering the whole almond. Repeat this for the rest of the mixture.
  5. Take the moulds to the freezer and allow to completely harden, up to 1 hour.

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