Raw Chocolate Caramel Cups

  • 1/2 cup South Georgia Pecans raw pecans
  • 1/2 cup rolled oats
  • 2 tbsp melted Nutiva buttery coconut oil
  • 3 soaked, pitted medjool dates
  • pinch of fine sea salt
  • 1 tsp vanilla-bean paste
  • 10 soaked, pitted medjool dates
  • 1 tbsp melted Nutiva buttery coconut oil
  • pinch of sea salt
  • 1/4 cup hot water
  • 1/4 cup cacao powder
  • 2 tbsp melted coconut oil
  • 2 1/2 tbsp maple syrup
  1. For the base: process the pecans + oats in a food processor until it’s a fine crumb. Add in coconut oil, dates, salt + vanilla-bean paste + process until it all comes together like a dough.
  2. For the caramel: process the dates, coconut oil, salt + hot water until completely smooth.
  3. For the chocolate: mix together cacao powder, coconut oil + maple syrup.
  4. Line a muffin tin with 8 baking cups + press the base into the bottom of each cup. Divide the caramel between each cup, then top the caramel with the chocolate in each cup.
  5. Refrigerate overnight, or at least several hours.

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