Ingredients
Base
- 200 g Oats
- 80 g Maple Syrup
- 130 g Peanut Butter
Middle Layer
- 200 g Fresh medjool dates (pitted)
- 1 pinch Salt
- 1 splash Water (plus more for consistency)
Top Layer
- 120 g Good quality dark chocolate (70% or above)
Instructions
For the base layer
- Add the oats, peanut butter and maple syrup to a large bowl and stir well until combined. You should have a nice firm mixture.
- Evenly distribute the mixture between 12 muffin holes (I would recommend a silicone muffin tray as these work the best)
- Press down well using the tips of your fingers.
- Place in the freezer for 30 minutes.
For the middle layer
- Whilst the base is in the freezer, add the dates and a pinch of salt to a food processor. Blitz for 30 seconds.
- Add a splash of hot water and blitz again until you have a smooth thick caramel paste. You will need to scrape down the sides with a spatula a few times. (you may need to add a little more water for consistency but make sure the caramel layer stays quite thick).
- Pull the base layer out of the freezer and top with the caramel layer.
- Place back in the freezer for 30 minutes.
For the top layer
- Add the dark chocolate to a microwaveable bowl and melt in the microwave (30 second intervals stirring in between each one until fully melted)
- Spoon over the melted dark chocolate before placing in the fridge for 20 minutes.
- After the 20 minutes, remove the caramel cups from the muffin tray and store in a airtight container for up to 1 week in the fridge… although they won’t last long 😉
Nutrition
Calories: 254kcal | Carbohydrates: 36g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 53mg | Potassium: 312mg | Fiber: 4g | Sugar: 20g | Vitamin A: 29IU | Vitamin C: 0.03mg | Calcium: 32mg | Iron: 2mg
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