Creamy white chocolate cups filled with a gooey salted caramel core...
These are the perfect little treat as they are no bake, vegan and gluten free!
You know those times when you just need a little sweet treat? These are for those moments...
Ingredients for the cup
200g of dairy-free white chocolate
1 tbsp coconut oil (optional but makes the chocolate softer)
Salted Caramel core
1 can of coconut milk
1/2 cup coconut sugar
1/2 tsp sea salt
1 tsp coconut oil
1 tsp caramel extract
Melt the chocolate with the coconut oil.
Line a muffin tray with cupcake cases.
Add a tablespoon of chocolate into each cupcake case and using the back of a teaspoon to smooth it up the sides of the cases.
Place the cups into the freezer to set.
Whilst the chocolate is setting, combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat. Bring to a boil, then immediately lower the temperature, keeping the sauce at a light simmer. Simmer for 30-40 minutes, stirring occasionally. Add in the oil and extract.
Remove the cups from the freezer and add one tablespoon of caramel to each.
Pour over the remaining chocolate and pop back into the fridge to set.