Salted Caramel Cup Cookies
Ingredients
Salted caramel chocolate cups
- 3/4 cup chocolate chips
- 1 tablespoon coconut oil
- 1/2 cup dates
- 1/3 cup unsweetened almond milk
- 1/2 teaspoon vanilla
- 1/2 teaspoon sea salt
Cashew cookies
- 1 egg
- 1 cup cashew butter
- 1/2 cup coconut sugar
- 1/2 teaspoon vanilla
Preparation
Salted caramel chocolate cups
Melt the chocolate chips and coconut oil in the microwave for 30 seconds, stir, and repeat until completely melted.
Line a mini cupcake tin with liners.
Pour half of the chocolate into the cups, filling about one-third of the way.
Put in the freezer for about 30 minutes.
Pit and chop the dates and add them to a food processor with the almond milk, vanilla, and sea salt, then puree. Soak the dates for 1-2 hours beforehand for easier blending.
Add the caramel mixture on top of the semi-frozen chocolate layer.
Melt the remaining chocolate if necessary and add it on top.
Sprinkle salt on top.
Place back in the freezer for about an hour until completely frozen.
Cashew cookies
Whisk the egg then add in the cashew butter, coconut sugar, and vanilla and mix well.
Form 9 to 10 small cookies and place them on a greased cookie sheet.
Use a fork to press down the cookies and then use your thumb to press a small hole in the middle, about halfway down.
Bake at 350 degrees Fahrenheit for 12 minutes.
Add the frozen salted caramel cups on top of the baked cookies.
Let cool before removing from the baking sheet.
Tips
Make the salted caramel cups a few days in advance for easier preparation.
This recipe yields about 12 mini caramel cups and 9 to 10 cookies.
