Description
100% raw, no-bake, paleo, vegan, gluten-free chocolate caramel cups made with quality dark chocolate and only natural ingredients.
Ingredients
- 3-⅝ ounces, weight Dark Chocolate
- 2 cups Medjool Dates
- 1 Tablespoon Vanilla Bean Paste
- 1 pinch Sea Salt
- 3 Tablespoons Agave Syrup
Preparation
Line a muffin tray with mini cupcake liners.
Place a bowl over a pot of boiling water (ensure the bowl doesn’t touch the water). Break up half of the chocolate and place in the bowl. Once melted, pour into the cups and fill them just under halfway. Swizzle around or spread the chocolate around the cases so that they completely cover the whole of the inside and the top of the cases.
Place the tray in the fridge and leave for approximately 1 hour until the chocolate hardens.
In the meantime, soak dates in boiling water for approximately 15 minutes until soft. Remove the dates from the water (retain the water), remove the pits and place in a blender. Add vanilla paste, salt and syrup and blend until it turns into caramel. If necessary, add some of the date water.
Pour the date caramel on top of the chocolate in the cases, leaving enough room to top off with the remaining chocolate. Place the tray back in the fridge for another hour.
Melt the remaining chocolate and pour on top of the caramel to reach the top of the cases. Once again, place in the fridge until hardened. Then remove and enjoy!
