Nutty Chocolate Caramel cups
These luscious little snacky-desserts have some hidden nutrients, easy to follow and very versatile.
- 1/2 cup oats.
- 1 1/2 cup blanched almonds.
- 10-12 dates (chopped.)
- 3/4 cup cooked pumpkin cooked.
- 1 cup thick caramel (store bought or homemade.)
- 2 cups of chocolate chips.
- 1 teaspoon coconut oil or butter (for wiping your hands.)
- Sea salt **
- Start by processing almonds and oats in your food processor until it is almost a powder.
- Add cinnamon and pumpkin then process again.
- Add the chopped dates and process again until it forms a sticky dough.
- Oil your hands with coconut oil or butter then scoop a ball of the dough and press into a muffin tin, making a well in the center of each, bake in a 350 preheated oven for 15-20 minutes until crust started to be brown around the edges.
- Meanwhile melt the chocolate either by using a double broiler or in the microwave, whatever is easier for you.
- Add about 1 Tablespoon of caramel into each cup.
- Then top with chocolate, sprinkle with sea salt and refrigerate until firm.
Elements 1/2 cup oats. 1 1/2 cup blanched almonds. 10-12 dates (chopped.) 3/4 cup cooked pumpkin cooked. 1 cup thick caramel (store acquired or homemade.) 2 cups of chocolate chips. 1 teaspoon coconut oil or butter (for wiping your hands.) Sea salt ** Method Start by processing almonds and oats in your food processor until it is almost a powder. Add the chopped dates and process again until it forms a sticky dough.
Oil your hands with coconut oil or butter then scoop a ball of the dough and press into a muffin tin, making a well in the center of each, bake in a 350 preheated oven for 15-20 minutes until crust kicked off to be brown around the edges. Meanwhile melt the chocolate either by using a double broiler or in the microwave, whatever is easier for you.
Add about 1 Tablespoon of caramel into each cup. Then top with chocolate, sprinkle with sea salt and refrigerate until company.
