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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