Salted Caramel Choc-Top Cups
Vegan, Refined Sugar Free
These ‘Salted Caramel Choc-Top Cups’ are certainly crowd-pleaser! The gooey, rich, sticky caramel paired with the dense coconut base is completely irresistible, and let’s not forget about the decadent dark-chocolate layer…what more could you want in a dessert!
Not only do these cups contain some of our favourite Goodies
products, but they’re also vegan and refined sugar free, which means you’re fuelling your body with nourishing ingredients whilst indulging in a healthy dessert!
Makes: 6 cups
½ cup + 2 tbsp. oats
½ cup almonds
¼ cup desiccated coconut (or coconut flakes)
½ tsp sea salt
180g dates, soaked
1/3 cup pure maple syrup
1/3 cup soy or almond milk
½ - 1 tsp sea salt (add more depending on your preference)
¼ cup pure maple syrup
Pinch of sea salt
Soak the dates for the caramel in a bowl of warm water and set aside
Place all the ingredients for the base into a food processor and blend/pulse for approximately 3-5 minutes, or until everything is broken down and combined. The texture should be dense and sticky enough to hold together.
Roll 1-2 tablespoons of the mixture into a ball and place into muffin-pan cups (we used a silicon muffin-pan which made it easy to pop the cups out, but if you don’t have one, lightly grease a normal muffin-pan with coconut oil to prevent the cups from sticking)
- Using your hands, flatten the balls around the muffin-pan and mould into cups, ensuring there are no holes.
- Place the bases in the freezer to set for a minimum of 45 minutes
- For the caramel centre, place all ingredients into a food processor and blend until you reach a smooth and silky texture. Scrape down the sides to ensure there are no solid pieces (only add more milk if the caramel is too thick)
- Remove the bases from the freezer and evenly distribute the caramel amongst each cup
- Return the cups to the freezer for at least 30 minutes
- For the chocolate, place all ingredients into a small saucepan and melt on very low heat for 3-5 minutes. Ensure you do not over-heat the chocolate.
- Remove the cups from the freezer and carefully distribute the chocolate onto each cup
- Return the cups to the freezer to set for an additional 30 minutes.
We would love to see if you recreate this recipe at home by sharing on Facebook or Instagram and tagging @goodiesandgrains #goodiesandgrains.
- Store in the fridge for up to 1 week, or freezer for up to 1 month.
- If you have leftover caramel, store in an airtight container for 1-2 weeks. Dollop onto your porridge or granola, use as a spread on toast, or even dip some fresh fruit in!
Leave a comment
Comments will be approved before showing up.