250 g (2 cups) dark chocolate (I used 70% cacao dark chocolate with almonds)
For date caramel
1 - 1.5 cups Medjool dates (if using regular dried dates, soak them in hot water for at least 20 minutes before so they soften)
¼ cup almond milk (other milk)
1 tbsp coconut oil, melted
1 tsp vanilla extract
pinch of salt
For sprinkling
sea salt
Note: 1 cup = 250 ml
You will have some of date caramel left after using for this recipe but that shouldn't be a problem! :-)
To make this dessert vegan, just use vegan chocolate.
Preparation
Prepare 6 cups muffin pan and line with paper cups.
Prepare date caramel by putting all the ingredients (dates, milk, coconut oil, vanilla and salt) in your food processor and process until it's well combined and creamy. If necessary, add another 1-2 tbsp of milk until you get the creamy caramel texture. Set aside.
Break chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.
Take your prepared muffin pan and put 1 tbsp of melted chocolate into each cup. Put it 5 min in the freezer to set.
Remove from the freezer and add 1 tsp of date caramel in the center of each cup.
Add another tbsp of melted chocolate over the caramel until it's completely covered and put in the freezer for 30 minutes to set.
Remove from the freezer, sprinkle with sea salt and once it's set, cut each cup in half or smaller pieces and store in fridge. Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2016/04/chocolate-cups-filled-with-date-caramel/