Healthy Salted Caramel Cups
Healthy Salted Caramel Cups, it’s a real thing! All you need are 4 simple ingredients to make this decadent dessert that’s paleo and vegan-friendly!
Last week, Linley and I made our way to Costco to get ingredients for FFF’s b-day party. MAN, can you find some good deals at that place. Side note: we went to Costco at 1PM on a Thursday and I kid you not, there wasn’t a single parking space available. We had to walk about a mile. and a half. What the what. Everyone and their grandma (literally) was at that place. Our finds included lots of BALL ingredients in bulk (obviously): almond, honey, all-natural PB, dried cherries, and DATES.
DID YOU KNOW…
You can make your own homemade HEALTHY caramel with just 1 ingredient? It’s chewy, decadent and ready in less than 5! All you need are juicy dates and a food processor.
Key word.
JUICY.
There’s nothing worse than a dry medjool date. Are you with me?
You guys seem to love all of FFF’s “cup” recipes. I’ve posted my fair share over the years: peanut butter, maple sesame cashew butter, almond butter sea salt.
Well these will not disappoint you. Why? Because their center is a big blog of salted date caramel.
HUBBA HUBS.
Now that I’m single…maybe I’ll marry one of these.
Ingredients for Healthy Salted Caramel Cups
- dark chocolate
- coconut oil
- medjool dates, fresh
- Himalayan sea salt, to taste
Seriously though these are HEAVEN.
The best part is…you can eat like 14 of them and not feel bad for a second.
Welllllllll. That might not be the best idea, but you get what I’m trying to say
Healthy Salted Caramel Cups
Ingredients
- 3 cups dark chocolate (or dairy-free)
- 1 tablespoon coconut oil
- 10 large medjool dates, fresh (the squishier the better!)
- Himalayan sea salt, to taste
Instructions
- First, prep date caramel by placing dates in a high-speed food processor. Process on high for about a 2 minutes, stopping to scrape the sides a few times. If you are having problems getting the dates to form a paste, add water by the ¼ teaspoon.
- Using a ½ teaspoon, scoop out date caramel into your hand and roll into balls. You’ll want to make 24 and will most likely have some leftover date caramel. I like to wet my hands first so that it’s easier to roll into balls. Set aside.
- Next, melt chocolate. You can either do this by microwaving for about a minute to a minute and a half, or by melting over the stove. Once the chocolate has completely melted, add in coconut oil and stir.
- Place 24 cupcake liners on the bottom of a mini cupcake tin. Then, pour in the first layer of melted chocolate. I used a teaspoon of chocolate. Then, put a ball of date caramel on top and cover that with another teaspoon of melted chocolate.
- Sprinkle with Himalayan sea salt and then place in the freezer for at least 30 minutes before serving!
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