No Bake Vegan Caramel Cups
Oat biscuit shells filled with date caramel and topped with rich dark chocolate and a hint of sea salt. Healthy post workout snacks at their finest.
- 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
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.