Healthy Salted Caramel Cups

INGREDIENTS

Makes 9

Base layer:

½ cup almonds

½ cup macadamias

4 medjool dates, pitted 

2 tsp. coconut oil

Salted caramel layer:

1 ¼ cups hulled tahini

4 medjool dates, pitted

1 tbsp. maple syrup

1 pinch Himalayan salt

Chocolate layer:

100g 70% dark chocolate

1 tbsp. peanut butter 

1 tbsp. coconut oil 

METHOD

1.     Combine all base layer ingredients in a food processor and process until mixture comes together. Divide mixture between 9 silicone cupcake forms or a small baking tray lined with foil. Place in the freezer

2.     Combine all caramel layer ingredients in a food processor until smooth. Take the cupcakes filled with the base layer and divide the caramel between each, spreading until smooth. If using a baking tray, simply spread over the base layer until smooth. Place back into the freezer

3.     Melt the chocolate in the microwave, stirring every 30 seconds and stir in the peanut butter and coconut oil. Take the caramel cups out of the freezer and place a 1.5 tbsps. of melted chocolate over each. If using a baking tray, simply pour the chocolate over the slice and give it a shake until even.

4.     Return them to the freezer to set for 3 hours or overnight. I like to serve mine with an extra drizzle of tahini!

Store in freezer