Salted Caramel centre
1tbsp Almond butter
2tbsp Raw cacao powder
1tbsp Coconut oil
1tbsp Maple Syrup
Decoration for topping
Dash of boiling water
Pinch of salt
Soak the dates in boiling water.
Pour the nuts and oats into a blender and blitz until ground. Add the dates and blitz again until the mixture is thick and sticky. Spoon out of the blender and mould into cups. If you have a baking tray made for muffins, this is perfect to use when moulding.
Place in the fridge to set.
De-stone 10 dates and add them to the blender with the nut butter. Sprinkle over a pinch of salt. Blitz.
Once the mixture is smooth and a caramel consistency, carefully spoon into the base cups.
Spoon the coconut oil into a pan and melt.
Add the cacao and salt to a bowl and once the coconut oil is melted, pour over the cacao before adding the maple syrup. Stir thoroughly.
If the chocolate mixture is looking a little thick, add a dash of boiling water. Once it resembles melted chocolate, spoon over the top of the caramel cups to make the final layer.
Add toppings of choice, I went for desiccated coconut and goji berries. Flaked almonds would be great too!
Leave to set in the fridge for at least 3 hours. Enjoy as a dessert or an afternoon energy boost!