Macadamia Salted Caramel Cups
We've got the perfect sweet treat (but make it a little healthier!) for Christmas Day & the holiday season... So delicious & easy to take to events. Featuring delicious macadamia nuts that are not only packed with protein, calcium, potassium, dietary fibre and a number of antioxidants that maintain glowing skin, but they are also rich in manganese which is essential for collagen production.
INGREDIENTS
Base
- 3/4 cup roasted macadamias
- 1 cup desiccated coconut
- 1 cup rolled oats
- 5 medjool dates, pitted
- 1 tbsp melted coconut oil
Filling
- 10 large medjool dates, pitted
- 1 tsp miso paste
- 2 tbsp macadamia butter
- 1/2 cup water
- 30 whole roasted macadamias
Top
- 100g dark melting chocolate (vegan)
- 1 tbsp sea salt flakes
METHOD:
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Start by making the base. Add to a food processor the macadamias, coconut, oats, dates, and coconut oil. Process until mix forms a sticky fine mixture.
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Press the mixture into the base of 9 muffin moulds, forming up the edges to create a bowl or cup. Place in freezer to set while you make filling.
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Add all of the filling ingredients to the processor/blender and blend until smooth and thick. Spoon mixture evenly into center of each base cup, smooth out and then press 3 whole macadamias into each cup. Return to freezer.
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Place a pot of water over high heat and bring to the boil. Place a bowl over the top of the pot (covering the pot) and add the chocolate, stirring as it melts. (tip: if chocolate is too thick, try adding 1-2 tsp of coconut oil to bowl).
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Remove the tray from the freezer and drizzle the melted chocolate over the top of each cup, using up all of the chocolate.
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Sprinkle with the sea salt flakes and return to freezer to set overnight.
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Remove from tray using a small sharp knife. Slide the knife down one side until it reaches the bottom and then gently wedge it out. The cup should just pop out with ease.
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Transfer to a container and store in the freezer for up to 2 weeks.
Recipe & images by Elsa's Wholesome Life.
