RAW salted caramel cups



 1 cup of walnuts

1 cup pitted dates

¼ cup buckwheat flour

1 Tbsp misty day LOVERS potion

¼ cup almond butter

2 Tbsp coconut oil

1 Tbsp pure maple syrup

½ tsp pink salt

1 Tbsp coconut sugar

125grams of dark chocolate

To make these baby cakes I use a 12 cup silicone mini muffin pan. If you do not have one of these just turn this recipe in to a slice! 


Base – Add walnuts, dates, buckwheat flour and LOVERS potion to the food processor. Blend until it forms a crumb like consistency. The mixture should now be sticky enough to create the base of the cups. Evenly spread the mixture over the tray, when pressing in the base create a hole in the centre of each and build small walls around the sides. Place in the freezer to set while you move on to the caramel filling.

Caramel filling – Add almond butter, coconut oil, maple syrup, coconut sugar and salt to a bowl and whisk until well combined. Remove the base from the freezer, add 1 tsp of your caramel mixture to each of your cups and place back in the freezer while you melt down the dark chocolate and pour over the each cup.  Optional to sprinkle over extra sea salt. Set in the freezer for 2 hours and enjoy!

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