Paleo Salted Caramel Cups
Ingredients
-
10
large
Medjool Dates
-
¼
cup
Full-Fat Canned Coconut Milk
-
2
tablespoons
Almond Butter
-
2
teaspoons
Vanilla Extract
-
1 ½
cups
Dairy-Free Chocolate Chips
-
½
teaspoon
Refined Coconut Oil
-
1
tablespoon
Flaky Sea Salt
Instructions
- Line a muffin tin with 10 muffin liners.
- Melt chocolate chips and coconut oil in a small saucepan over low heat, stirring carefully.
- Once melted, coat the sides of each muffin liner with the chocolate and chill in the fridge for 10 minutes.
- In a food processor, blend dates, coconut milk, almond butter, and vanilla extract until smooth, scraping down the sides as needed.
- Remove chocolate cups from the fridge and add a layer of caramel to each cup, pressing it down evenly.
- Drizzle remaining melted chocolate over the caramel layer and sprinkle with sea salt.
- Return to the fridge until hardened, about 15 minutes.
- Remove muffin liners before serving.
Nutrition Facts (estimated)
Servings
10 Cups
Calories
150
Total fat
9g
Total carbohydrates
18g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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