Salted Caramel Chocolate Cups ( Vegan, Gluten Free)
VEGAN II SESAME FREE II DAIRY FREE II GLUTEN FREE II SOY FREE II EGG FREE II NIGHTSHADE FREE II FISH FREE II SHELLFISH FREE
This is one of my favourite recipes, I’ve been experimenting with this recipe for a few weeks, and it is a beaut with only 5 ingredients. Soft gooey salted caramel, with a crunchy oat base topped with chocolate.
Please don’t take my word for it, though. Try them yourself. A healthy sweet treat that hits the spot what more do you need? Is a no-bake recipe so the only cooking you will be doing is making the caramel which is super simple.
Notes on ingredients
I got most of my ingredients from the grape tree, which sells great health food at really low prices. Sometimes eating healthy is really expensive, so please find a store near you for some great bargains that are organic too! I have used the brand of chocolate by a company called Ombar which I purchased from Waitrose, but you can find it in health food stores.
However, use green and blacks or another dark chocolate for the topping instead of not getting hold of any. Ombar chocolate contains live cultures, so it’s also good for your gut! how amazing! Use gluten-free oats, too, if you have celiac disease.
Ingredients
This is a 3 stage recipe, making the oat base, preparing and making the caramel which can be made prior. It freezes really well, too, so you can make this ahead of time if you wish. The third stage is melting the chocolate. I recommend freezing the cups after you have added the caramel and then when set-top with chocolate. They do need to be eaten straight from the fridge as the caramel is really gooey. If you prefer, you can make this using cupcake cases and not the mini-cases I have used.
2 hours cooking & chilling makes approx 20 mini cups
Step by step
Recipe
Oat base
50 g GF oats ( blended in a Nutri Bullet or similar)
25 g melted coconut oil
Salted caramel
1 tin coconut milk
80 g coconut sugar
1 tsp coconut oil
pinch sea salt
Chocolate topping
170g Ombar chocolate bar or green & blacks
Method
To make the caramel, put all the ingredients into a saucepan and whisk together, then reduce on medium heat for 25 minutes,, occasionally stirring till the caramel is really thick. Add a pinch of sea salt to the caramel. Leave to completely cool.
To make the oat base mix the blended oat flour with the coconut oil and press it into the case, you are using. For the mini-cases, I used a tsp of the oat mixture.
Once the caramel has cooled, add a teaspoon on top of the oat base, and chill in the freezer for up to an hour till solid.
Melt the chocolate over a bain-marie, take out the caramel cups from the freezer and top with the melted chocolate. Leave the caramel cups in the fridge for an hour, and then they will be ready to eat.
Variations
If you did not want to use mini paper cases, feel free to use normal-sized cupcake cases or even a chocolate mould such as this one.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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