Hey guys! It’s been a while since my last recipe and I apologize for that. Life has gotten in the way. I unexpectedly got a job teaching yoga this week. I was terrified to lead my first class but I did it and it was really great. I’m pretty excited about it! The time that I designated for making awesome foods went towards practicing leading a yoga class. But no worries because today I’m coming at ya with salted caramel cups. Oh yeah! I’m actually leaving in a hour to go to the Pirates game and I took a nice long bike ride with my sister this morning.
These salted caramel cups are a total of 5 ingredients! Beware though, they’re pretty addicting. But that’s okay because all of these ingredients will make you glow as bright as the sun. Who doesn’t want that?! I didn’t want to share these with anyone, but I did because I needed other opinions on the taste. Thumbs up! You might want to make a double batch though, just to be safe!
Salted Caramel Cups
makes 12 mini cups
1 cup coconut oil, melted
1/4 cup + 2 tablespoons cacao powder
Mix ingredients together and pour into a lined mini cupcake pan, just filling the bottom. Place in freezer to set up.
3/4 cup dates, soaked
1 tablespoon water
In blender, blend ingredients together. Remove cupcake pans from freezer and spoon caramel into the middle of the cups. Pour remaining chocolate into cups, filling them completely. Place in freezer and let sit for 30 minutes. Remove from freezer and sprinkle Himalayan salt on tops. Serve, enjoy!