Paleo Salted Caramel Cup Cookies
Salted Caramel Cup Cookies (paleo, gluten free). These cookies are out of this world amazing! #glutenfree #dessert #healthycookies #holidayrecipes
Serves
12 cookies 1x
Ingredients
Salted caramel chocolate cups:
Chocolate layer:
3/4 cup chocolate chips
1 tbsp coconut oil
Caramel layer:
1/2 cup dates soaked 1-2 hours
Chopped and remove pits
1/3 cup unsweetened almond milk
1/2 tsp vanilla
1/2 tsp sea salt
Cookies:
Cashew Cookies:
1 egg
1 cup cashew butter
1/2 cup coconut sugar
1/2 tsp vanilla
Method
Salted Caramel Cups:
- Melt the chocolate chips + the coconut oil in the microwave for 30 seconds, stir, and repeat until completely melted.
- Line a mini cupcake tin with liners.
- Pour half of the chocolate into the cups, filling about 1/3 of the way.
- Put in the freezer for about 30 minutes
- Pit and chop your dates and add into a food processor with the other ingredients and purée. I always soak the dates for at least an hour because they’re easier to purée!
- Then add this on top of the semi frozen chocolate layer.
- Add the additional chocolate on top (you might need to melt it again)
- Sprinkle salt on top
- Place back in the freezer for about an hour, until they’re completely frozen!
- Makes 12 mini cups!
Cashew Butter Cookies:
- Whisk the egg then add in the rest of the ingredients.
- Mix well then form 9-10 small cookies
- Grease a cookie sheet and add the cookies on. Take a fork and press them down. Then take your thumb and press a small hole in the middle, about halfway down the cookie
- Bake at 350F for 12 mins then add the caramel cups on top!
- Let cool before removing the cookies from the baking sheet!
Notes
I recommend making the caramel cups a day before making the cookies just to save time!