Maca Caramel Chocolate Cups
Vegan, gluten-free, heart-healthy, low-glycemic, Paleo
I believe that satisfying my sweet tooth is the best way to eat healthy nutrients while bringing me joy. My caramel chocolate candies are my healthy alternative to store bought caramel cups like Rolo® or Toffifay®. Imagine biting into dark chocolate with a creamy caramel center with a hint of butterscotch flavors that tantalize your senses. Unlike the store-bought versions, my caramel cups contain no refined sugar and are only made from dates with coconut cream. You could eat the whole batch without feeling guilty, because all ingredients are plant based, heart-healthy and promote well-being.
Maca Caramel Chocolate Cups
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020
Ingredients
Caramel
1 can 13.5 oz coconut cream
20 dates (dried, pitted and chopped)
1 tablespoon dried maca
1 tablespoon vanilla
1 teaspoon cinnamon
Chocolate
1 cup chocolate chips
1 tablespoon coconut oil
large crystal salt
pecan halves
Makes 30 cups
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Instructions
1. Prepare a small mini cupcake tin or candy mold with coconut oil or baby cupcake papers. Set aside.
2. Caramel: Place coconut cream and chopped dates on the stove in a pan over medium-low heat. Bring to boil for 10 minutes. Stir constantly while liquid thickens. Remove from heat, let cool.
3. In a fast-speed blender or food processor blend warm dates and cream until a smooth caramel forms. Add maca, vanilla and cinnamon, blend again to combine. Set in freezer for 20 minutes. Once chilled, form 1/2-inch (1,5 cm) balls with your hands (30 total). Freeze again while making chocolate.
4. Chocolate: Melt chocolate chips in microwave with coconut oil, heating in 30 second increments, stirring gently at every 30 seconds until melted. Pour a thin (1/8 inches, 3 mm) base of melted chocolate into the mini cup molds and set in freezer for 10 minutes.
5. Assemble: Remove maca caramel centers from freezer, place one caramel ball onto each chocolate base. Pour melted chocolate over each caramel cup to cover the centers and complete each cup. Sprinkle crystal salt on tops plus add a pecan half before chocolate hardens in minutes. Store in refrigerator. Enjoy at cool room temperature.
Photos by Brian Byllesby
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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!