Salted Raw Caramel Chocolate Cups

Spread the love

A soft and chewy caramel center surrounded by silky smooth chocolate, topped with flaky salt to give you a delicious sweet and salty bite? A treat that’s easy to make and one you’ll definitely want to keep on hand! 

Salted Raw Caramel Chocolate Cups

Keyword: chocolate, dairy free, gluten free
Author: Healthy Comforts

Ingredients

Ingredients for the chocolate

  • 1 1/2 cups dairy free chocolate chips
  • 1 tbsp + 1 tsp coconut oil

Ingredients for caramel

  • 8 medjool dates, pitted
  • 1/2 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • 1 tbsp cashew or almond butter

Instructions

Directions for chocolate

  • Melt chocolate and coconut oil over a double boiler*. Set aside.

Directions for the caramel

  • Place all the ingredients in a food processor. Process until all ingredients are well incorporated.

Directions

  • Add muffin liners to a regular size 6-muffin tin. Parchment paper liners work best!
  • Add 2 tbsp of chocolate to each muffin cup. 
  • Drop 2-3 tsp of Carmel in the center and press down to flatten.
  • Top with another 2 tbsp of chocolate and place in the fridge to set for 15-20 minutes.
  • Add a sprinkle of course salt and place back in the fridge to completely set.
  • Store in fridge or freezer.

Notes

*To make your own double boiler, fill a medium size pot a quarter of the way with water. Place on the stove over low heat. Place a glass bowl over top and add chocolate chips and coconut oil.  The water should not come up to a boil and the bowl should not touch the water!


Ingredients for the chocolate: 

– 1 1/2 cups of dairy free chocolate chips

– such as @enjoylifefoods or sugar free chocolate such as @lilys_sweets_chocolate

– 1 tbsp plus 1 tsp coconut oil.

Ingredients for caramel:

– 8 medjool dates, pitted

– 1/2 tsp vanilla extract

– 1 tbsp maple syrup

– 1 tbsp coconut oil, melted
– 1 tbsp cashew or almond butter

Directions for chocolate:

– melt chocolate and coconut oil over a double boiler. Set aside.

*make your own double boiler

– fill a medium size pot a quarter of the way with water. Place on the stove over low heat. Place a glass bowl over top and add chocolate chips and coconut oil.

*The water should not come up to a boil and the bowl should not touch the water!

Directions for the caramel:

– place all the ingredients in a food processor. Process until all ingredients are well incorporated.

Directions:

– add muffin liners to a regular size muffin tin (6)
*parchment paper liners work best!

– add 2 tbsp of chocolate to each muffin cup. 

-drop 2-3 tsp of Carmel in the center and press down to flatten.

– top with another 2 tbsp of chocolate and place in the fridge to set for 15-20 minutes.

– add a sprinkle of course salt and place back in the fridge to completely set.

– store in fridge or freezer