Raw salted caramel cups

I can remember the first time I tried a Reeces Peanut Butter Cup. It was on my first trip to New York, our honey moon, and we went to the Hershey’s store in Times Square. I tried one pack, then went pack and bought another five to bring home with me, I was hooked! I still love a good Reeces Cup and since we can get them here in the UK now, I do indulge occasionally. However, I like to get some of my sweet fixes with more health promoting properties these days, enter the world of raw desserts.

When I first started blogging, raw sweets and desserts were such a revelation. You could make something that more often than not would taste better than the processed chemical coated sugar laden version, while also being good for you! I started experimenting myself making recipes such as my raw cookies and cream cheesecakes, raw millionaires shortbread and raw caramel pecan cake. I also developed a love of raw chocolate which I could enjoy virtuously without the sugar hangover I would often get from regular versions of chocolate. 

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Last week I found a great round up of raw desserts on Brit+Co which really made me crave a raw dessert treat! At the same time I was thinking about making some of my raw salted caramel sauce and this recipe was born.

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Unlike Reeces Peanut Butter Cups, these sweet treats come with a host of antioxidants and minerals as well as super healthy fat from the coconut oil.

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I didn’t have any cashews as per my raw salted caramel sauce recipe, so I subbed some home made cashew coconut butter. However I think that some regular raw or roasted cashew butter would work just as well, here we go!

Raw Salted Caramel Cups
Yields 4
Delicious rich chocolate cups made with raw chocolate filled with a sweet and creamy salted caramel sauce
For the raw chocolate
  1. 1/2 cup coconut oil, divided
  2. 1/2 cup of raw cacao powder or cocoa powder, divided
  3. 1/4 cup coconut sugar, divided
For the salted caramel filling
  1. 1 cup dates
  2. 1/4 cup cashew butter (raw to keep the recipe raw)
  3. 2 tbsp maple syrup (or agave for strictly raw)
  4. 1/4 - 1/2 tsp salt
  1. Start by making the caramel filling by soaking the dates in water for 2 hours. Then drain them, reserving the water and add to a food processor along with the cashew butter and maple syrup. Process, adding some of the date soaking water if needed, into a thick, smooth mixture. Add the salt according to taste and re blend. Transfer to a bowl and chill in the fridge.
  2. To make the first batch of raw chocolate, melt 1/4 cup coconut oil then mix with 1/4 cup cacao powder and 2 tbsp coconut sugar. Divide the melted raw chocolate between 4-5 silicone cupcake cases (or whatever mould you'd like to use) then transfer them to the freezer to harden.
  3. Once they have hardened take out of the freezer and add a blob of the salted caramel filling. Pat it down slightly so that it's a flat disk, but so that it does not make contact with the silicone mould. Pop into the freezer and repeat the process for making the raw chocolate.
  4. Pour the melted raw chocolate into each case so the salted caramel filling is covered. Top with a small sprinkling of salt if desired and return to the freezer to harden completely.
  5. Keep frozen or refrigerated and enjoy!
  1. Feel free to use other sweeteners, personally I like the grittiness of coconut sugar in raw chocolate, but stevia, agave or rice syrup all works, just add a little more cacao powder if using a liquid sweetener.
Wholeheartedly Laura http://wholeheartedlylaura.com/
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Do you like salted caramel? Are you a nut butter cup fan?

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