Salted Caramel Cups

I had some salted caramel laying around from when I made it the other week and since I can no longer eat peanut butter or peanut butter cups anymore (due to a bloody peanut intolerance) I thought I’d make salted caramel cups instead.

Bad idea

These things are lethal and way better than any peanut butter cup I ever had. Plus, the recipe is far too easy to make which makes them even more dangerous. Sigh.

Ingredients

• 100g Vegan Dark Chocolate
• Caramel Sauce

Directions

Chop your dark chocolate into smaller pieces and place it in the microwave, for 30 second intervals, until all the chocolate has melted.

Next, spoon a teaspoon of the melted chocolate into a cupcake case and using your finger or the back of a spoon, spread the chocolate around the sides. Continue this method until half of the chocolate has been used, then pop them in the freezer for five minutes. You can do a second layer of chocolate inside the first if you like.

Remove the chocolate cups from the freezer and fill with salted caramel, top off with more melted dark chocolate and pop them in the fridge for 3 hours.

For the caramel sauce recipe, I added half a teaspoon more sea salt. But, I would suggest taste testing first and go by your own tastebuds.

NB: I used another caramel recipe I’ve been working on, for these chocolate cups. But the coconut caramel may work too. You can also swap it out for soya milk so that it stays runny.

Follow me on Instagram for more vegan ideas.