There’s this little voice inside my head all of the time. It’s a good thing – it guides me through life, reminding me when the going gets tough that this will pass. Sometimes it’s a bad thing, I must admit. Telling me that I’m falling behind or pointing out any potential pit falls of a given situation rather than on focussing on the task in hand for what it is and enjoying it. But for the most part we work together happily, finding balance on even the trickiest of days.
This darn voice does have an awful sweet tooth though. It constantly shouts at me every single day. Planting ideas in my head such as tea being really on a vehicle for biscuit consumption. Cambazola would be lonely without a blob of honey on top (if you haven’t tried this then you NEED to – you can thank me later) and that my life would be unfulfilled & incomplete without chocolate on a near daily basis. The cocoa pod and I know each other intimately at this stage thanks to this little voice in my head.
Hence the need for me to create a decadent cocoa treat that isn’t choc full (gettit gettit???) of refined sugar, E numbers and general empty calorie nastiness. Let me present to you my Salted Caramel Chocolate Cups. Ta DAAAAAAAAA.
There is little in life that gives me more pleasure than the combination of chocolate and a slightly salty caramel sauce. So what if this guilty pleasure wasn’t nutritionally devoid of any goodness? What if this little wonder cup brought something to the table? Other than 30 seconds of unadulterated bliss? Imagine a world where this salted caramelly goey melt in the mouth mess was a little wholesome. Well imagine no more!
50 g Cacao
2tbsp Brown rice syrup or Maple syrup (whatever you prefer is fine)
50 g coconut oil
1 tsp Vanilla extract
60ml Almond milk (or any milk of choice)
pinch of sea salt
Line your mini muffin tin with mini bun cases. Alternatively spray your silicon mould of choice with an oil spray.
Melt your coconut oil in pan and using a whisk mix in your cacao and syrup of choice.
Fill your bun cases/mould one-third full with the chocolate mixture. Leave to set in the fridge for about 10 minutes.
Pop all the ingredients for the caramel into the food processor and blend until smooth – this can take up to minutes. If you are using medjool dates blending will be easier. Delgat nour make take a little longer.
Pour more of the chocolate mixture on top of the caramel – fill to the top of your case/mould.
Leave to set in fridge for at least 30 minutes. Pop the into a sealed tub for storage in the fridge when they are fully set.
I made these over on my instagram also – you can find that here. I prefer the little bun-case method I used over there. Simply because it was less messy to get the out. And transporting them about was a little easier as they were not so delicate. There are in my highlights – amongst a plethora of other madness.
Enjoy with tea, smugly and happily,