Salted Caramel Cups (Edit recipe)

lovecheflaura

30 recipes
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Salted Caramel Cups have a chocolate shell with a date caramel in the middle with a sprinkle of coarse sea salt

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PREP TIME

45 minutes

COOK TIME

15 (chill time)

INGREDIENTS

Serves: 24

Ingredients

1 cup Semi-Sweet Chocolate Chips, (vegan and paleo - I prefer Evolved)
8 Medjool Dates, pitted (make sure they are plump and juicy!)
1/4 cup Coconut Milk, full-fat
1 tsp Vanilla Extract
1 Tbsp Sea Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a mini muffin pan with mini muffin papers and set aside
Create a double boiler on the stove with a pot of hot water and a bowl over top. Place the chocolate in the bowl and melt. Once melted and slightly cooled, add the CBD oil (if using) and scoop a small amount of the chocolate out of the bowl and place into each mini muffin paper making sure to move around coating the sides. Place in the fridge and allow to chill
While the chocolate cups are cooling, place the pitted dates, coconut milk and vanilla into a fod processor and process until very smooth. Remove the chocolate cups from the fridge and place a small amount of the date caramel into each cup. Press the caramel down so it's spread evenly on the bottom of the chocolate cup
With a spoon, scoop out the remaining chocolate and divide amongst the chocolate cups. Pour right on top of the date caramel. Once the chocolate is on top, sprinkle with the sea salt and place back into the fridge until hard. Remove the muffin paper before eating and enjoy!

Notes

Optional: 2 tsp-1 tbsp Nuvita CBD Oil

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	65
Fat:	4 g
Carbohydrates:	5 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	288 mg
Fiber:	1 g
Sugars:	5 g
Calculated per serving.