Caramelicious! 🤤
Adding recipes to my notebook is something I LOVE doing.
Especially when they turn out to be absolutely amazing!
I made these cups and took them to my mum, a good quality time together with a lovely snack is one of the best things about life. Here is the recipe so you can spend some time with loved ones in the company of a healthy snack! ☕️
RAW CARAMEL CUPS (makes about 12)
** for the base:
✨1/4 cup soaked cashews
✨ 3 medjool dates (pitted)
✨ heaped tbsp of desiccated coconut
✨ add in food processor and blend until the mixture is crumbly but stick together when pressed. Then press down in your muffin pan (I use a silicone one because this way it doesn’t stick when pressing out, otherwise you can use baking paper strips so it’s easy to lift the cups out).
✨ Place in the freezer
** for the caramel
✨ 1/4 cup soaked cashews
✨ 4 medjool dates (pitted)
✨ 2 tbsp maple syrup
✨ 1/2 tsp vanilla extract
✨ Salt
✨ Add to a high speed blender until it is completely smooth, then add to your base layer and put back in the freezer. Leave it for at least an hour.
** chocolate layer
✨ Melt 2 tbsp coconut oil on low heat. After melted remove from heat and add in 1 tbsp maple syrup. Whisk until fully combined and add 2tbsp raw cacao powder. Whisk until a smooth chocolate appears.
✨ Pour on top of the cups and put it back in the freezer for at least 3-4 hours.
Take them out and leave them in the fridge in an air tight container!
There you go, caramel cups 🙋🏼♀️
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For Dutch DM me ❣️
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