These tasty little treats are no-bake, gluten-free, a cinch to make, and simply the perfect little pick-me-up! You can either make 12 dinky cups, or 6 larger ones – it's totally up to you.
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, but you can use your own dark chocolate of choice.
I also used oat syrup to create my caramel layer, but date syrup, brown rice syrup, maple, honey, or dulce de leche would all work just as well.
12 mini cups
½ cup nut butter of your choice – I used peanut
½ cup oat flour
3 medjool dates, stoned
2 tsp coconut oil, divided
½ tsp vanilla extract
Good pinch sea salt
12 tsp syrup – I used oat
50g dark chocolate, such as Firetree
Extra sea salt, to sprinkle on top
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