I feel as if the name speaks for itself. How could dark chocolate, sea salt, and caramel go wrong? If you are in opposition I highly suggest that you venture out and create these delightful cups of happiness. 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.

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Raw Cacao Sea Salt Caramel Cups [Vegan]

Ingredients

For the sea salt caramel
  • 2 cups pitted dates (try and soak for a few hours)
  • 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
OR:
  • you may melt 3/4 cup vegan chocolate chips + 1 tsp virgin coconut oil
  • Garnish with sea salt + cacao nibs
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Preparation

  1. 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.
  2. 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)
  3. Place in fridge or freezer to solidify
OR:
  1. Melt 3/4 cup vegan chocolate chips in any way you please
  2. Stir in coconut oil
  3. Line about 15 mini cups with melted chocolate
  4. Place in fridge
In the meantime, let's start on the caramel. Directions (caramel):
  1. Drain soaked dates, but reserve the soaked water!
  2. Place all ingredients listed in a food processor or high speed blender and blend until smooth, thick, and creamy.
  3. You may need to scrape down the sides as necessary.
  4. Set aside

Back to chocolate:

  1. Take chocolate out of fridge and layer with caramel
  2. 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)
  3. Place back into fridge to solidify
  4. Eat once solidified, but always store in fridge

Notes

The coconut oil chocolate will eventually start to melt once out of fridge for a long time since coconut oil melts under 76 degrees F. Simply pop back into fridge if it stays out for a bit too long, no worries. The melted chocolate chips will hold a bit better out of the fridge, but still you should keep 'em in there.



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