If you were around here yesterday then you will have seen my new love; this date caramel! Which we then used to dollop a great big gooey centre in the middle of these vegan caramel cups. BTW they are no bake as well. Yasssss. The only thing you need to get from dates to caramel cups in about 10 minutes is a food processor. Oh… and a mini muffin tin. Because we are counting weight watchers points and these are perfect for that sweet fix without over doing it.
So, we’re two weeks in and this weight watchers thing is kinda a challenge. Not for the usual issues that people may have, like wanting to have potato chips, or chocolate bars, or having two helpings. But my issue is kind of unique and altogether more hilarious. In my non-internet life I work… at a job… in a pastry kitchen! Yep. I get paid to make and taste cakes, mousses, cream buns, and tarts. It’s a great job. Maybe just not when you’re on weight watchers. A big part of my job is that I need to taste everything I make. It’s only a bite or a small taste of anything, but when it’s 10 somethings a day it adds up.
I also end up having to taste what other people make, because we’ve got a lot of young apprentices and I’m the most experienced chef there. The day usually is me running around with a spoon in one hand dipping and swirling into all manner of sweetness. I know completely that this is akin to an alcoholic working in a bar. In absolute hilarity I try and guesstimate how many points everything will cost me. It throws off the apprentices when I have to get out my weight watchers app to plug in all the recipes to calculate the points.
So, a long story short. I have started to bring my own weight watchers friendly sweet treats to work in a pastry kitchen. It’s a bit like BYOB, but with cake! These caramel cups are my choice. The date caramel is sweet and sugar free and the cups that it’s snuggled into is made with oats (gluten free if you wish), pecans and some dark chocolate with a pinch of salt.
The no muss, no fuss recipe requires you to toss all the ingredients into a food processor and blend. Then you need to scoop about a Tbsp into each little muffin cup and using the end of a rolling pin, press them into little cups. They work best when you pop the tins in the fridge for about 10 minutes. Then fill with caramel and top with melted chocolate.
Okay people… now we have snacks! To take to work. And anywhere else you fancy. Done.
No Bake Vegan Caramel Cups
Ingredients
- 150 g pecans 1 cup
- 150 g oats 1 1/2 cups
- 2 Tbsp desiccated coconut
- 2 Tbsp mixed seeds optional
- 8 dates
- 2/3 cup coconut oil melted
- 175 g dark chocolate
- sprinkle of sea salt
Instructions
- Place all the ingredients in the bowl of a food processor and blend.
- Place about 1 Tbsp of mix into each mini muffin tin. About 36.
- Use the end of a rolling pin to tap the mix into a cup.
- Place a dollop of the date caramel into the middle.
- Melt the chocolate in a microwave or in a bowl over a pan of simmering water.
- Top the caramel with a spoonful of chocolate then a sprinkle of sea salt.
- Set in the fridge for 15 minutes and remove from the tin.
- They store really well in the freezer and defrost in about 15 minutes.
Notes
Nutrition
What a dilemma! These sweet treats look delightful.
Lol Debs, that would be so hard. I feel for you. I have a desk job and I find the temptation of having a food blog to derail me. I can’t imagine being around food all day for my career.. yikes. Hang in there!
These look lovely! Did you use fresh of dried (Medjool) dates in the crust and the the caramel? Thank you for the answer.
Hi Aino, I used dried medjool dates, but they were really moist. You could totally make these with fresh dates, just adjust the amount of water that you add. If they’re fresh, then you’ll need less water. Let me know how it works for you.