Sometimes, we just need a little sweet treat right? These decadent little morsels are loaded with nuts and fibre...and the little portion sizes deliver just the right amount of sweet treatness!
Cashew Caramel Cups – makes 12
8 dates, soaked in hot water for 5 minutes then drained
¼ cup desiccated coconut
6 dates, soaked in hot water for 5 minutes then drained
2 tablespoons pure maple syrup
½ teaspoon vanilla extract
Pinch sea salt
To make the base layer, process base ingredients in a processor until the mixture resembles fine crumbs and holds together when squished. Depending on the size of your dates, you may need to add a little more cashews/coconut or an additional date or 2. Divide the mixture among 12 mini-muffin tins and pack down with a teaspoon. Pop in the freezer to firm up.
Hint: I used thin strips of baking paper like tabs to line each muffin hole for easy lift out!
To make the caramel layer, process all the ingredients in a processor until it’s of a smooth consistency. Dollop evenly on top of the base layer and place back in the freezer.
Hint: if you like it really “caramelly”, you could double the caramel quantities!
To "make" the chocolate layer, either melt the chocolate (and drizzle over the caramel) or grate it using a fine grater (and sprinkle over the caramel). Place back in the freezer for a couple of hours (if you can wait!). I keep mine in the freezer until they’re all gone…
For a super quick and extra decadent Caramel Cup, instead of making the caramel layer above just dollop Highlander Caramel Condensed Milk onto the base before grating chocolate over the top. Heaven!