I am so excited to share this recipe with you!!! These would have to be my favourite raw, healthy snacks on the go. In fact, as I write this post, I am sampling my fourth caramel bite from todays batch!:) These crunchy, chewy, silky, sweet, salty, caramel cups are the closest you will get to the flavour of the full fat version of the naughty caramel slice. Except this recipe is packed with healthy, raw, energy boosting ingredients.
My favourite thing about these cups is that my kids are none the wiser that they are actually ‘healthy’ snacks! Within a minute of their first cup being devoured, all I hear is, “more, more, mummy, more!” I love hearing those words, especially when I know that they are eating a snack thats healthy for them.
We all know how good nuts are for us, so I need not explain their benefits to you, however the wonderful superfood, raw cacao powder, has its own unique properties too. Cacao is the raw, unprocessed form of chocolate. Made from peeled and cold pressed cacao beans, it is high in antioxidants, protein, fibre and a large variety of vitamins and minerals. One or two spoonfuls added to your raw baking and smoothies will give you a surprise added health benefit without sacrificing the delicious chocolatey taste. Just remember to not heat raw cacao powder as this kills all its lovely properties.
The process to make these caramel cups is a little lengthly, but not at all complicated. Most of the time is actually leaving them to set in the fridge. Preparation time is a synch! Above is a picture of the first layer going into my mini muffin tray. On second thought, I should have used my silicone mini muffin moulds as they would have popped out a lot easier. But either way, it still works. The baking tray method is a little bit fiddly and getting them out can crack the chocolate layer. Not that it matters because within a day you won’t have any left to worry about presentation anyway!
Below is a picture of the smooth and creamy caramel layer spread over the almond base.
The last but not least, raw chocolate layer carefully spooned over the top. A sprinkle of sea salt lifts these little cuties to the next level! A total salted caramel, flavour explosion in your mouth. Trust me on this one! My caramel cups are perfect substitute to curb those late afternoon and post dinner sweet cravings.
I hope you and your family enjoy indulging in this healthy little sweet treats!
Let me know how you go!
xxx
- *Layer one*
- 1 cup dates – covered and soaked in water for 15 mins
- 1 cup almonds
- *Layer two*
- 1 cup dates – covered and soaked in water for 15 mins
- 1/2 cup cashew nuts
- 1 tbsp tahini
- 1/4 cup maple syrup
- 1 tbsp water – reserved from the date water
- *Layer three*
- 1/2 cup coconut oil – melted to liquid form
- 3 tbsp raw cacao powder
- 1 tbsp maple syrup
- sea salt flakes to serve
- Place the dates and almonds in a food processor and combine until the almonds are small pieces and the mixture sticks together when pressed.
- Spoon the mixture into mini muffin tins or silicone moulds. Fill till each hole is about 1/3 full.
- Refrigerate the tray in the fridge for 1 hour until hardened slightly.
- Place the dates, tahini, maple syrup, cashews,and water in a food processor and combine until a smoothish, sticky paste forms.
- Spoon this mixture into the mini muffin trays another 1/3 of the way up the mould.
- Refrigerate for an hour.
- In a bowl mix together the melted coconut oil, raw cacao powder and maple syrup.
- Pour the mixture to fill up the remaining 1/3 space in the moulds. (see photos above)
- Place in the fridge for half an hour.
- Remove the mould from the fridge and if you are using a silicone one, you should be able to pop them out gently. If you are using a tin like I did, take a slim knife and insert it gently to the side of the caramel cups to slowly loosen them. They chocolate may crack at times if its well set.
- To serve, sprinkle with sea salt flakes.
- Store in an airtight container in the fridge.
- Remove from the fridge and sprinkle the sea salt flakes
