Vegan Chocolate Caramel Fudge Cups

WARNING: These are extremely addictive! Make with caution ;) 

I stumbled across a recipe by Katrina (from healthy_bodymindspirit on instagram) for Raw Salted Caramel Peanut Butter Fudge Cups and I just had to recreate them (with a few tweaks and adjustments). What I came up with were these. They are the perfect little bite to satisfy that chocolate craving and you would never believe they were healthy (no one in my family did)! They are vegan, refined sugar free, raw (if you make your own chocolate and use raw rolled oats) and just plain amazing.

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Vegan Chocolate Caramel Fudge Cups

YOU WILL NEED:

For the Fudgy Base:

- 12 soaked dates

- 1/3 cup walnuts

- just under 1/4 cup oats

- pinch of salt

- 2tbsp cacao powder

For the Caramel Filling:

- 12 soaked dates
- 1tsp almond butter
- 1tsp almond/coconut oil
- 1-3tsp almond milk

For the Chocolate Topping*:

- 100g raw chocolate (or regular dark chocolate if not vegan)

*homemade coconut oil chocolate recipe below too.

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MAKE IT!

For the Fudgy Base:

1. place the walnuts, oats, salt + cacao in the food processor and process until you have a fine powder.
2. add in the soaked dates and process until the mixture clumps together.
3. press into cupcake cases (or silicone moulds..i recommend the silicone moulds! all of mine are packed. the size is up to you, you can use the miniature cases like i did or larger regular cupcake size).
4. place in the freezer for 30 minutes.

i made 14 of the cups and with the leftover mixture i made some nutty truffles... just roll pieces of the mixture into a ball and press a hazelnut onto if desired! 

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For the Caramel Filling:

1. place all ingredients in the food processor and pulse until smooth and creamy. add more almond milk if needed.
2. take the base out of the freezer and spread around 1tsp of the mixture onto each.
3. place back in the freezer for around 30 minutes.

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For the Chocolate Topping*:

1. melt the chocolate over a pan of boiling water, stirring until completely melted.
2. fill up each of the cases with chocolate and leave to cool.
3. store in the fridge!

Alternatively, make your own raw chocolate (adapted from the veggie nook) :

- 2tbsp coconut oil, melted
- 80g cacao powder 
-1tbsp raw honey/ maple syrup

once the coconut oil has melted, mix in the cacao powder until combined. stir in the desired sweetener and continue with step two!

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♥