Salted Caramel Chocolate Cups
Ingredients
Chocolate layer
- 3/4 cup chocolate chips
- 1 tablespoon coconut oil
Caramel layer
- 1/2 cup dates
- 1/3 cup unsweetened almond milk
- 1/2 teaspoon vanilla
- 1/2 teaspoon sea salt
Preparation
Soak the dates in water for 1 to 2 hours.
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 paper liners.
Pour half of the melted chocolate into the cups, filling each about one-third full.
Freeze for approximately 30 minutes until the chocolate is semi-firm.
Pit and chop the soaked dates, then add them to a food processor with almond milk, vanilla, and sea salt, and purée until smooth.
Spread the caramel mixture over the frozen chocolate layer in each cup.
Pour the remaining melted chocolate on top and remelt if necessary.
Sprinkle a pinch of sea salt on top of each cup.
Return to the freezer for about an hour until completely frozen.
Tips
Soaking the dates makes them easier to purée.
This recipe makes 12 mini cups.
