Salted Caramel Cup Cookies
Ingredients
Salted caramel chocolate cups
- 3/4 cup chocolate chips
- 1 tbsp coconut oil
- 1/2 cup dates
- 1/3 cup unsweetened almond milk
- 1/2 tsp vanilla
- 1/2 tsp sea salt
Cashew cookies
- 1 egg
- 1 cup cashew butter
- 1/2 cup coconut sugar
- 1/2 tsp vanilla
Preparation
Making salted caramel cups
Melt the chocolate chips and the 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 1/3 of the way.
Put in the freezer for about 30 minutes.
Pit and chop the dates and add into a food processor with the almond milk, vanilla, and sea salt, then purée.
Add the caramel mixture on top of the semi-frozen chocolate layer.
Melt the remaining chocolate if necessary and add on top.
Sprinkle salt on top.
Place back in the freezer for about an hour until completely frozen.
Making cashew cookies
Whisk the egg then add in the cashew butter, coconut sugar, and vanilla and mix well.
Form 9-10 small cookies.
Grease a cookie sheet and place the cookies on it, then use a fork to press them down and a thumb to make a small hole in the middle.
Bake at 350F for 12 minutes.
Add the salted caramel cups on top.
Let cool before removing from the baking sheet.
Tips
Soak dates for at least an hour for easier puréeing.
Makes 12 mini salted caramel cups.
The salted caramel cups can be made a few days in advance.
