Salted Caramel Cup Cookies
Ingredients
Chocolate Layer
- 3/4 cup chocolate chips
- 1 tbsp coconut oil
Caramel Layer
- 1/2 cup dates (soaked 1-2 hours, chopped, pits removed)
- 1/3 cup unsweetened almond milk
- 1/2 tsp vanilla
- 1/2 tsp sea salt
Preparation
Melt the chocolate chips and coconut oil in the microwave for 30 seconds, stirring, and repeating until fully melted.
Line a mini cupcake tin with liners.
Pour half of the melted chocolate into the cupcake liners, filling about 1/3 of the way. Put it in the freezer for around 30 minutes.
In a food processor, blend the soaked and chopped dates, unsweetened almond milk, vanilla, and sea salt until a smooth caramel-like texture is achieved.
Spread the caramel mixture over the semi-frozen chocolate layer in the cupcake liners.
Pour the remaining melted chocolate over the caramel layer. Sprinkle sea salt on top.
Place the cupcake tin back in the freezer for about an hour until the cups are completely frozen. To remove, gently use a knife around the edges. Allow them to sit for a few minutes before serving. Makes 12 mini cups.
Preheat the oven to 350°F (175°C).
In a bowl, whisk the egg. Add cashew butter, coconut sugar, and vanilla. Mix well to form the cookie dough.
Shape the dough into 9-10 small cookies and place them on a greased cookie sheet.
Use a fork to flatten the cookies and create a small hole in the center with your thumb, about halfway down the cookie.
Bake the cookies in the preheated oven for 12 minutes.
Once baked, let the cookies cool slightly before adding the salted caramel cups on top.
Store the cookies in the fridge.