Wednesday, June 10, 2015

Vegan Chocolate Nut Butter Caramel Cups With Sea Salt



























I'm not a vegan (as you can see from many of my other recipes), but lately I've have been experimenting with healthier options. I think I nailed this one! I wouldn't feel right keeping this to myself so I had to should share it with you guys! It will improve your life...or at least put a satisfied smile on your face. I even like these better than Reese's Peanut Butter Cups! Whaaaaat!? It's true. They are super easy to make and taste amazing + you'll feel less guilty indulging in these little treats because they are all natural with no preservative. Without further ado, I give you Vegan Chocolate Nut Butter Caramel Cups With Sea Salt.

Makes about 8 (2 inches round 1 inch thick each)
Ingredients:

Chocolate shell:
1 cup vegan chocolate chips
2 tsp. coconut oil

Nut butter caramel:
2 tbsp. nut butter (any kind will do...I like peanut)
8 soft pitted dates
1 tsp. coconut oil
1 tbsp. water
pinch of sea salt


Directions:

-Place the chocolate chips and coconut oil in a microwavable cup for 30 seconds to 1 minute. Stir to incorporate the oil into the chocolate. You'll want the consistency of the chocolate to pour off your spoon in a thick stream (not too runny or it won't set up)

-Spoon a bit of the chocolate into your mini nonstick muffin cups, just enough to cover the bottom of each cup. Then place the tin in the freezer. Any leftover chocolate can be set aside and used later.

-Now start the nut butter caramel! Place the nut butter (cashew, almond, peanut or whatever you like), soft pitted dates, coconut oil, water and sea salt in a blender or food processor. Blend until the the ingredients turn into a fine paste. 

-Take the frozen chocolate tin out of the freezer and distribute the nut butter caramel evenly among the cups. Press the paste firmly into the mold to avoid any gaps between the layers. Make sure to pat the tops so they are level and flat.

-Reheat the leftover chocolate and pour it over the cups. Give the tin a few taps on the counter to level the chocolate. Sprinkle with a sea salt flakes.

-Place in the fridge or freezer until the chocolate has set. * To release the treats from the mini muffin tin, hold the bottom of the tin over a flame for 5 seconds on each cup. Take a thin knife and run it along the edge of each circle. They should pop right out. Serve at room temp


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