Sweet, Snacks

Chocolate & Peanut Caramel Cups

These are as always a cinch to make, no bake, gluten free and just the perfect little pick me up.

I used one of my favourite chocolates Firetree to top my caramel cups with puddles of rich dark volcanic chocolate and finished them with a pinch of sea salt.

I also used oat syrup as my caramel layer, but date syrup, brown rice syrup, maple, honey or dulce de leche would all work just as well.

SERVES:
12 mini cups

Ingredients

1/2 cup nut butter of choice I used peanut

1/2 cup Oat flour

3 medjool dates stoned

1 tsp coconut oil

1/2 tsp vanilla extract

good pinch of sea salt

12 tsp syrup I used oat see above

50g dark chocolate like Firetree

Extra sea salt to sprinkle on top

Instructions

  1. Place the nut butter, oat flour, dates, coconut oil, salt and vanilla into a food processor and blend until it clumps together.
  2. Squash roughly 1 tbs of mixture into mini muffin cases or make 6 big ones, creating a hollow in the centre to form cups.
  3. Add 1 tsp of syrup of choice to the cups or 2 tsp if making big ones, then place in the fridge to set a little whilst you melt the chocolate.
  4. Place the chocolate and another tsp coconut oil into a metal bowl and over a small pan of boiling water, do not let the water touch the bowl. stir until it has melted.
  5. Remove the cups from the fridge and spoon roughly 1 tbs onto each cup, 2 if making large ones.
  6. Sprinkle with sea salt and place back into the fridge to set. once set enjoy immediately or store in an airtight container in the fridge for a good week. If they cast that long!

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