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45 • minutes
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6 • to • 12
difficulty icon
Not too difficult

Salted Caramel Nut Butter Cups

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  • Base
  • tick1 cup cashews
  • tick1 cup Chantal Organics Desiccated Coconut
  • tick1/4 cup Chantal Organics Rice Syrup
  • tick1/4 tsp Sea Salt Fine
  • tick2 tbsp Chantal Organics Coconut Oil, melted
  • Filling:
  • tick4 tsp Chantal Organics Salted Caramel Nut Butter
  • tick10 medjool dates, pitted
  • tick1/2 cup Chantal Organics Coconut Cream
  • tick1/2 tsp Chantal Naturals Sea Salt Fine
  • Topping:
  • tick250g dark chocolate
  • tick1/2 cup Chantal Organics Peanuts Roasted


  • 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.

  • 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.

  • 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.

  • Step 4.

    To make the filling place all the ingredients into a blender and blitz until smooth and creamy.

  • Step 5.

    Spoon the filling into the cups and smooth the tops. Top with the chopped peanuts and press them into the caramel.

  • 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.

  • 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.

Chantal Organics Products used

Coconut Oil
Rice Syrup
Desiccated Coconut
Coconut Cream

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