In a saute pan (not a pot), simmer

• 1 1/2 cups half and half
• 2 Tbsp. brown sweetener (like Brown Swerve)
• 1 Tbsp. butter

Simmer until golden brown. This might take about 7-10 minutes, more or less. If you use a pot rather than a saute pan, it will take a lot longer. You have now made about 1 cup of sweetened condensed milk. Once you have that mixture thickened, add (to the pan):

• 1/2 cup brown sweetener
• 1/4 cup butter
• 1/2 - 1 tsp. Celtic sea salt

Melt this down until it’s sticky and thick again. Take off the burner. In a medium-sized bowl, put

• 1 cup chocolate chips (white or dark)

Pour the caramel mixture over the chocolate chips and stir like crazy until smooth. Put this mixture into the refrigerator to firm up, then roll the truffles into small balls. Set the truffles in the freezer to set up. In the meantime, melt and stir:

• 1/2 cup chocolate chips
• 1 tsp, coconut oil

Roll the truffles in this chocolate and refrigerate again until the chocolate is hardened. Makes about 28 truffles.

enJOY!