I believe that it's important that you, my friends have a recipe for a homemade caramel alternative. Store bought caramels are filled with corn syrup, sugar, and synthetic who knows what...Not too friendly to our bodies. You may use this in a plethora of recipes too, especially for the upcoming holidays!
It's super easy to create these cups and I have even provided you with two ways to make this dandy addicting chocolate creation because everyone should be able to have these in their lives.
Raw Cacao Sea Salt Caramel Cups
For the sea salt caramel
HEED: This will give you a lot left over! I made this amount because I wanted excess to spread on fruit for a few days. Halve or even 1/4 the recipe if you’d rather not have much leftover. (It’s so tasty though I do recommend!)
2 cups pitted dates (try and soak for a few hours, I’d recommend at least 3 hours..reserve the soaked date water when finished!!)
- 1/4 cup soaked date water
- 1.5 tsp vanilla extract
- 1/2 tsp sea salt
For the homemade chocolate
- 1/4 cup unrefined/virgin coconut oil
- 1/4 cup raw cacao powder (or unsweetened cocoa)
- 2 tbsp coconut palm sugar (or other sweetener works too)
- 1 tsp vanilla extract
- you may melt 3/4 cup vegan chocolate chips + 1 tsp virgin coconut oil
- Garnish with sea salt + cacao nibs
*Note: melting 3/4 cup chocolate chips makes about 15 mini cups, you may use less or more chocolate chips to make your preferred amount. Same goes with the above recipe for the DIY raw cacao + coconut oil chocolate method, yields about 7 mini cups. Double the recipe to produce more.
-The coconut oil is added into the melted chocolate chips to thin out the chocolate and make it easier to layer in the paper liners. You don’t have to do this, but it may probably make your life a tad easier.
- Add all ingredients in a bowl and mix thoroughly. If coconut oil is still solid, place the bowl in a bigger bowl (DIY double boiler) filled with hot water. This will melt the coconut oil without destroying the nutrients. I would not recommend heating in a microwave.
- Line 7 mini paper cups with a thin layer of the chocolate mixture (I place lined cups in a dish platter so it was easily transferable)
- Place in fridge or freezer to solidify
- Melt 3/4 cup vegan chocolate chips in anyway you please (I usually place chocolate chips in a small glass bowl and place that in a larger bowl filled with hot water)
- Stir in coconut oil
- Line about 15 mini cups with melted chocolate
- Place in fridge
In the meantime, let’s start on the caramel.
- Drain soaked dates, but reserve the soaked water!
- Place all ingredients listed in a food processor or high speed blender and blend until smooth, thick, and creamy.
- You may need to scrape down the sides as necessary.
- Set aside
Back to chocolate:
- Take chocolate out of fridge and layer with caramel
- Add another layer of chocolate on top to cover up caramel and garnish with more sea salt and cacao nibs (optional) and love (not optional)
- Place back into fridge to solidify
- Eat once solidified, but always store in fridge
The melted chocolate chips will hold a bit better out of the fridge, but still you should keep 'em in there.