Salted Caramel Cups
Servings
18serves
Servings
18serves
Ingredients
  • 1cup pitted datessoaked in boiling water for at least 20-30 minutes then drained
  • 2tbsp peanut butter
  • 2tbsp water
  • 1/4tsp maple syrup
  • Pinch of salt
  • 250g dark chocolate70%
Instructions
  1. Melt 150g dark chocolate using your preferred method then add one teaspoon of chocolate into each silicon mould or patty case.
  2. Tilt moulds/cases so chocolate goes around the base and up the side. You may need to repeat this step a few times so that the chocolate, when set, creates a thick wall.
  3. Pop in fridge to set.
  4. Blitz drained dates until broken down.
  5. Add peanut butter, water, maple syrup and salt and blitz until smooth and well combined.
  6. Remove chocolate casing from fridge.
  7. Add teaspoon of caramel into each chocolate case and smooth it down.
  8. Melt remaining 100g of chocolate using your preferred method and spoon over the top of the caramel
  9. Optional – sprinkle with a small amount of extra sea salt.
  10. Pop back into the fridge to set.
  11. Keep stored in the fridge.
Recipe Notes

Makes 18 – 120 calories each

Print Recipe
 Salted Caramel Cups
Salted Caramel Cups
Votes: 76
Rating: 2.95
You:
Rate this recipe!
Course Desserts
Cuisine Chocolate
Servings
serves
Ingredients
  • 1 cup pitted dates soaked in boiling water for at least 20-30 minutes then drained
  • 2 tbsp peanut butter
  • 2 tbsp water
  • 1/4 tsp maple syrup
  • Pinch of salt
  • 250 g dark chocolate 70%
Course Desserts
Cuisine Chocolate
Servings
serves
Ingredients
  • 1 cup pitted dates soaked in boiling water for at least 20-30 minutes then drained
  • 2 tbsp peanut butter
  • 2 tbsp water
  • 1/4 tsp maple syrup
  • Pinch of salt
  • 250 g dark chocolate 70%
Salted Caramel Cups
Votes: 76
Rating: 2.95
You:
Rate this recipe!
Instructions
  1. Melt 150g dark chocolate using your preferred method then add one teaspoon of chocolate into each silicon mould or patty case.
  2. Tilt moulds/cases so chocolate goes around the base and up the side. You may need to repeat this step a few times so that the chocolate, when set, creates a thick wall.
  3. Pop in fridge to set.
  4. Blitz drained dates until broken down.
  5. Add peanut butter, water, maple syrup and salt and blitz until smooth and well combined.
  6. Remove chocolate casing from fridge.
  7. Add teaspoon of caramel into each chocolate case and smooth it down.
  8. Melt remaining 100g of chocolate using your preferred method and spoon over the top of the caramel
  9. Optional – sprinkle with a small amount of extra sea salt.
  10. Pop back into the fridge to set.
  11. Keep stored in the fridge.
Recipe Notes

Makes 18 – 120 calories each