Salted Caramel Chocolate Cups

Name: Salted Caramel Chocolate Cups
Prep time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 0.75 cup chocolate chips; 1 tbsp coconut oil; 0.5 cup dates; 0.33 cup unsweetened almond milk; 0.5 tsp vanilla; 0.5 tsp sea salt

20 mins prepServes 12

Vegan and Paleo salted caramel chocolate cups, perfect as a no-bake treat in hot weather. These mini cups can also be crushed into ice cream for an elevated dessert.

12 servings

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Instructions

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 caramel ingredients (almond milk, vanilla, sea salt) and purée. (Always soak the dates for at least an hour because they’re easier to 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!

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Salted Caramel Chocolate Cups

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