Chocolate & Peanut Caramel Cups | Recipe | Natalie Penny

Name: Chocolate & Peanut Caramel Cups | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Place the nut butter, oat flour, dates, 1 teaspoon of the coconut oil, vanilla extract, and salt in a food processor, and blend until it clumps together.; Add 1-2 teaspoons of syrup into each cup, depending on their size, then place in the fridge to firm up.; Remove the cups from the fridge and spoon 1-2 tablespoons of chocolate into each cup, depending on their size.; Sprinkle with a little sea salt and place back into the fridge to set. Enjoy immediately, or store in an airtight container in the fridge for up to a week.

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These tasty little treats are no-bake, gluten-free, a cinch to make, and simply the perfect little pick-me-up! You can either make 12 dinky cups, or 6…

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Ingredients

Ingredients
Instructions
Place the nut butter, oat flour, dates, 1 teaspoon of the coconut oil, vanilla extract, and salt in a food processor, and blend until it clumps together.
Add 1-2 teaspoons of syrup into each cup, depending on their size, then place in the fridge to firm up.
Remove the cups from the fridge and spoon 1-2 tablespoons of chocolate into each cup, depending on their size.
Sprinkle with a little sea salt and place back into the fridge to set. Enjoy immediately, or store in an airtight container in the fridge for up to a week.