How long does raw cacao sea salt caramel cups [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can raw cacao sea salt caramel cups [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make raw cacao sea salt caramel cups [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw cacao sea salt caramel cups [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw cacao sea salt caramel cups [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Raw Cacao Sea Salt Caramel Cups
[Vegan]

Name: Raw Cacao Sea Salt Caramel Cups [Vegan]
Yield: servings
Cuisine: NO info

SS By: Sara Smith

Author Bio

Sara is passionate about leading a healthy lifestyle and sharing her knowledge with others. She... Read More

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Raw Cacao Sea Salt Caramel Cups [Vegan]

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... Read More

Ingredients You Need for Raw Cacao Sea Salt Caramel Cups [Vegan]

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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How to Prepare Raw Cacao Sea Salt Caramel Cups [Vegan]

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

OR:

Melt 3/4 cup vegan chocolate chips in any way you please
Stir in coconut oil
Line about 15 mini cups with melted chocolate
Place in fridge

In the meantime, let's start on the caramel. Directions (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

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.