Paleo Caramel Chocolate Cups

• Vegan
• Gluten free
• Paleo

• Produce

  • 8 Medjool dates, pitted

• Condiments

  • 2 1/2 tbsp Maple syrup

• Baking & Spices

  • 5/16 cup Cocoa powder, unsweetened
  • 1 big pinch Sea salt

• Oils & Vinegars

  • 5/16 cup Coconut oil

• Liquids

  • 2 tbsp Water

Found on theprettybee.com

Description

Ingredients

• ¼ cup + 1 Tablespoon unsweetened cocoa powder
• ¼ cup + 1 Tablespoon coconut oil (solid)
• 2½ Tablespoons maple syrup
• 8 Medjool dates, pitted*
• 2-3 Tablespoons water
• big pinch of sea salt

Directions

• Line a muffin tin with 9 paper liners.
• Place the coconut oil in a bowl and microwave for about 20 seconds or until melted.
• Whisk in the maple syrup and the unsweetened cocoa powder.
• Spoon some chocolate into each paper liner, then refrigerate for about 15 minutes or until firm. You should have half of the chocolate left over.
• Make the date caramel: Place the pitted dates, sea salt, and 2 tablespoons water in a mini food processor. Process until the dates are pureed and very smooth. If needed, add more water.
• Spoon some date caramel into each paper liner.
• Spoon some more chocolate on top of the caramel in each cup, and use the back of a spoon to smooth it out.
• Place in the refrigerator to chill for at least one hour before eating. Store leftovers in the refrigerator.