Try these delicious Salted Caramel Cups! They're perfect for when you've been training hard and are in search for a worthy treat.
50 minutes (Allow time to refrigerate)
Ingredients for Chocolate
- 2 cups (250g) cacao butter, finely chopped
- 1 cup (100g) cacao powder
- ½ cup (175g) honey or maple syrup
Ingredients for Salted Caramel filling
- 2 teaspoons Himalayan salt (finely ground)
- 20 large (320g) pitted medjool dates
- 1 ½ tablespoon coconut oil
- ¼ tablespoons coconut milk (full fat)
Process dates in food processor with coconut oil and milk. If it’s not quite combining, drizzle in 1 teaspoon of coconut milk a little at a time, scraping down sides as needed, and mix until a rough paste or ball forms. Be careful not to add too much liquid as it will be difficult to freeze. Add a little salt to the mixture, taste to approve and then set aside.
To make the chocolate, place the cacao butter into a heatproof bowl over a pot of slowly simmering water (ensure the bowl is not touching the water). Take the bowl off the pot when cacao butter has melted and stir through cacao powder and sweetener (honey or maple syrup). Now place the chocolate mixture in the fridge for 10-12 minutes, stirring frequently, until slightly thickened.
Pour a small amount of the chocolate liquid into the patty cases and use a pastry brush to fully coat the sides. Now place them in the freezer for 5-8 minutes to allow the chocolate to harden.
Remove from freezer and add a large rounded teaspoon of the salted caramel filling into each case. Now pour the remaining chocolate over the top of each cup and freeze for a further 30 minutes. Once they have hardened remove patty cases, place them in an airtight container and store them in the fridge. When you're ready to serve, sprinkle with a little salt.
Nourish with Lorna Jane
Mexi Brekky Wrap
Salted Caramel Cups