Chocolate & Caramel Cups

The Gut Tribe Kitchen - Recipe, chocolate and caramel cup, our blog

This is an awesome recipe that the whole family will love.

This recipe will be a part of our up-coming Clean Eating Dessert E-book coming out soon!

These Chocolate & Caramel Cup are perfect for those morning or afternoon teas you have to take to work, an after school treat, or a delicious dessert!

Make sure you share this recipe with family and friends and invite them to this group for more recipes!

Happy gut healthy baking ❤️

Gluten, Dairy, Egg, and Refined Sugar Free

Base

1.5 cup rolled oats (use certified gluten free oats if needed)

6 tbsp cashew butter

½ tsp salt

1/3 cup raw pecans

1/3 cup raw almonds

4 tbsp maple or rice malt syrup

Filling-Caramel

1 cup medjool dates (pitted)*

2 tbsp almond butter

½ cup coconut cream

½ tsp vanilla extract

¼ salt

Topping

½ cup coconut cream

¾ cup chocolate chips (dairy free if you prefer)

Method

Preheat oven to 175°C or 350°F

Place all base ingredients in a food processor except the maple syrup and blend until it becomes a fine crumb.

Add the maple syrup and blend slowly until all combined. If you squeeze the mixture between your fingers and it sticks together, its ready.L

Line a muffin tray with baking paper or better yet use a silicone muffin tray. This will make it a lot easier to get the cups out once they cool.

Add roughly 3 tbsp. of crumb mixture to each muffin hole and press down and up the sides.

Press quite firmly and make sure you have crumb around all sides and it is forming a cup shape.

Place in oven and bake for 10-12 mins depending on your oven. You want a golden-brown colour on the cups.

While the cups are baking, place all the filling ingredients into the food processor. Blend until the mixture is completely smooth and it has a dark brown caramel like consistency.

You may need to stop and scrape the sides of the processor a few times.

Place mixture in a bowl or piping bag and set aside. Once the cups are out of the oven, let them cool in the muffin tray. Now, make the topping. Add the chocolate chips and the coconut cream into a small pot and mix on medium heat until completely melted. (You can also use the microwave if you’d like)  Once the cups are cooled, carefully take them out and place on a plate. Assembly time! Fill the cups with about 2 tbsp. of caramel mixture. Using a spoon, carefully spoon the chocolate mixture on top of the caramel and spread evenly.

Place the cups into the fridge or freezer for 5 mins until set. Store them in the fridge for up to 3 days or in the freezer for 3 months.

*You can use any dates but if they are quite tough you will need to soak them in boiling water for at least 10 minutes to soften them.

Makes 12 cups Prep Time: 20 mins Cook Time: 10 mins

Per Serve: Calories: 323 Fibre: 3.8g Protein: 6.2g Fat: 19.2g Sugars: 22g Carbohydrates: 32g

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