Salted Caramel Chocolate Cups
Ingredients
Chocolate layer
- 3/4 cup chocolate chips
- 1 tbsp coconut oil
Caramel layer
- 1/2 cup dates soaked 1-2 hours
- 1/3 cup unsweetened almond milk
- 1/2 tsp vanilla
- 1/2 tsp sea salt
Preparation
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 your dates and add into a food processor with the other ingredients and purée.
Then add this on top of the semi frozen chocolate layer.
Add the additional chocolate on top (you might need to melt it again).
Sprinkle salt on top.
Place back in the freezer for about an hour, until they’re completely frozen.
Tips
Soak the dates for at least 1-2 hours to make them easier to purée.
Crush the cups into ice cream for an enhanced treat, such as banana ice cream.
