Salted Caramel Cups
Salted Caramel Cups have a chocolate shell with a date caramel in the middle with a sprinkle of coarse sea salt
Servings: 24 cups
Ingredients
- 1 cup vegan & paleo semi-sweet chocolate chips (I like Eating Evolved)
- 8 large medjool dates, pitted (make sure they are plump and juicy!)
- ¼ cup full-fat canned coconut milk
- 1 tsp vanilla extract
- About 1 tbsp coarse sea salt
- Optional: 2 tsp-1 tbsp Nuvita CBD Oil
Instructions
- Line a mini muffin pan with mini muffin papers and set aside
- Create a double boiler on the stove with a pot of hot water and a bowl over top. Place the chocolate in the bowl and melt. Once melted and slightly cooled, add the CBD oil (if using) and scoop a small amount of the chocolate out of the bowl and place into each mini muffin paper making sure to move around coating the sides. Place in the fridge and allow to chill
- While the chocolate cups are cooling, place the pitted dates, coconut milk and vanilla into a fod processor and process until very smooth. Remove the chocolate cups from the fridge and place a small amount of the date caramel into each cup. Press the caramel down so it's spread evenly on the bottom of the chocolate cup
- With a spoon, scoop out the remaining chocolate and divide amongst the chocolate cups. Pour right on top of the date caramel. Once the chocolate is on top, sprinkle with the sea salt and place back into the fridge until hard. Remove the muffin paper before eating and enjoy!