Salted Caramel Nut Butter Cups
These raw peanut butter caramel cups are a healthier take on a snickers bar! A “nougat” biscuit cup is filled with the creamiest peanut butter salted caramel and topped with roasted peanuts and a drizzle of melted dark chocolate.
Ingredients
- Base
1 cup cashews- 1 cup Chantal Organics Desiccated Coconut
- 1/4 cup Chantal Organics Rice Syrup
- 1/4 tsp Sea Salt Fine
- 2 tbsp Chantal Organics Coconut Oil, melted
- Filling:
- 4 tsp Chantal Organics Classic Smooth Peanut Butter
- 10 medjool dates, pitted
- 1/2 cup Chantal Organics Coconut Cream
- 1/2 tsp Chantal Naturals Sea Salt Fine
- Topping:
- 250g dark chocolate
- 1/2 cup roasted peanuts
instructions
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Step 1.
Place the cashews into a food processor and blend until they resemble biscuit crumbs. Add the remaining ingredients and blend until the mixture comes together.
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Step 2.
Divide the mixture between 6 holes of a muffin pan (or 12 mini muffin holes) and with wet hands press in firmly to create a cup. Place the cups into the freezer to set.
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Step 3.
While the cups are setting, roast the peanuts in a 160ºC oven for 10 minutes or until golden. Allow to cool and then roughly chop into pieces. To save time, buy already roasted peanuts and skip this step!
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Step 4.
To make the filling place all the ingredients into a blender and blitz until smooth and creamy.
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Step 5.
Spoon the filling into the cups and smooth the tops. Top with the chopped peanuts and press them into the caramel.
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Step 6.
Melt the dark chocolate either in the microwave or in a heatproof bowl over a pan of steaming water. Drizzle the chocolate over the peanuts then return the cups to the freezer to set for 30 minutes.
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Step 7.
To serve, remove the cups from the muffin pan either by popping out if using a silicone pan, or using a small knife to ease them out of a tin.
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Chantal Organics Products used
