Salted Caramel Cups
Recipe posted: 9th February 2021
A healthy delicious treat, everyone will love....
A quick and easy healthy dessert idea
We literally devoured these salted caramel cups within a few hours! I love how they can be prepped beforehand and kept in the freezer to have as a snack throughout the week!
Ingredients in salted caramel cups
You will need:
Rolled oats and almonds for the base. You can use walnuts instead of almonds if you prefer.
Coconut oil and maple syrup for the base. You can sub the coconut oil with any other oil or even melted butter. The maple syrup can also be replaced with honey or agave, or can be totally left out if you want this to be sugar-free!
For the filling you will need, dates, peanut butter, coconut oil and water.
Finally, you will need dark chocolate or any other chocolate you may prefer for the top.
Tools you will need to make this
You will need:
- Muffin Cake Pan
- Cupcake Cases
- Food Processor
For measuring: 1/4 tsp, 1 tsp, 1 tbsp, 1/2 cup, 1 cup.
If you like this recipe, you may want to try these!
Recipe and photographs by The Heavenly Bakes
Salted Caramel Cups
A healthy delicious treat, everyone will love!
Prep: 20 Refrigerate: 30 Total: 50 minutesYield 9 cups
Ingredients
Base:
- 1 cup oats
- 1/2 cup almonds
- 4 tablespoons coconut oil
- 1 tablespoon maple syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla
** Caramel Filling:
- 1 cup dates
- 3 tablespoons smooth peanut butter
- 1 tablespoon coconut oil
- 5 tablespoons water
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Top:
- 3.5 oz (100g) dark melted chocolate
** You will have some leftover caramel. You can use it on oatmeal bowls, in cakes, tarts, basically anything caramel related!
Method
- Start by making the base. In a food processor, finely grind the almonds and oats together.
- Add the coconut oil, maple syrup, salt and vanilla and combine together.
- Add about 1-2 tablespoons to each muffin case and press to the bottom.
- Make the filling. Soak the dates in hot water for a couple of minutes, drain then add to the food processor.
- Add the peanut butter and blend together.
- Add the coconut oil, salt, vanilla and water and blend together until smooth.
- In the meantime, melt the chocolate.
- Fill the muffin cases with the caramel then top with the chocolate.
- Add some sea salt on top.
- Refrigerate for about 30 minutes or freeze instead. Enjoy!
did you make this recipe?
If so, make sure to tag @theheavenlybakes_ on Instagram to be featured!
Leave a comment or review below!
Thanks for sharing this recipe. I think adding nutrition info in your recipes would definitely help :),
