CRUNCHY CARAMEL CUPS
CRUNCHY CARAMEL CUPS
Serves: 6
Prep Time: 20 minutes
Cook Time: 12 minutes
Cool Time: 2 hours 30 minutes
Ready In: 3 hours 02 minutes
Accommodates: PHASE 1
Think...Twix crossed with a Reese's, but a much healthier version.
I made these for a teacher conference lunch one year for all teachers with a gluten or dairy intolerance (this is before we started homeschooling of course), and they were gone before anything else.
These delectable little delights are absolutely awesome and incredibly satisfying for even the most intense sweet tooth. They also keep well in the refrigerator for an extended amount of time.
Note: Plan on making these about 3 hours before you need them since each layer needs some time to set up)
INGREDIENTS
Crust:
Caramel:
Chocolate:
DIRECTIONS
Note: Do not expose to significant heat, they will melt quickly.
Prep Time: 20 minutes
Cook Time: 12 minutes
Cool Time: 2 hours 30 minutes
Ready In: 3 hours 02 minutes
Accommodates: PHASE 1
Think...Twix crossed with a Reese's, but a much healthier version.
I made these for a teacher conference lunch one year for all teachers with a gluten or dairy intolerance (this is before we started homeschooling of course), and they were gone before anything else.
These delectable little delights are absolutely awesome and incredibly satisfying for even the most intense sweet tooth. They also keep well in the refrigerator for an extended amount of time.
Note: Plan on making these about 3 hours before you need them since each layer needs some time to set up)
INGREDIENTS
Crust:
- 1 1/2 cup mixed nuts, salted
- 1/4 cup coconut oil
- 2 Tbsp honey
Caramel:
- 3/4 cup coconut sugar
- 1/4 cup water
- 1/2 cup coconut cream
- 1/2 tsp sea salt
Chocolate:
- 1/2 cup coconut oil
- 1/2 cup cacao
- 1/3 cup honey
DIRECTIONS
- Preheat oven for 350 degrees. Line a muffin tin with 12 paper liners.
- For the crust, place the nuts, oil and honey in a powerful blender. Pulse until the pieces of nuts become much smaller and as fine as possible, though it should still be crunchy. Spoon the crust evenly amongst the 12 liners. Press on the crust to form a flat surface. Place in the preheated oven and bake for 8 minutes or until the crust begins to turn golden. Once finished, place in the freezer to cool for about 1 hour.
- Meanwhile, prepare the caramel in a medium-sized saucepan by combining the coconut sugar with 1/4 cup of water over medium-high heat. Whisk together then cook without stirring until the mixture has turned dark brown, about 4 minutes.
- Remove from heat. Whisk in the coconut milk, oil and salt. Place in the freezer also to cool.
- While the caramel sauce and crust are cooling separately, prepare the chocolate by melting the 1/2 cup coconut oil in a small pot over medium heat. Once melted remove from heat and whisk in the cacao and honey. Set aside.
- Once the crusts and caramel are cooled, divide the caramel sauce equally amongst the crusts. Set the pan back in the freezer to set for another 30-60 minutes. Once the caramel is relatively firm you may pour the chocolate sauce amongst the 12 cups. Place this in the freezer once again for at least 30 minutes.
Note: Do not expose to significant heat, they will melt quickly.