Nutty Chocolate & Caramel Cups

Introducing a delightful variation on the timeless classic – Nutty Chocolate & Caramel Cups, now with a modern twist. Elevating the richness, we have incorporated with our finest Super dark chocolate and organic chocolate into this indulgent treat. The velvety blend of cashew butter, complemented by the crunch of toasted pumpkin seeds and the exquisite flavor of crushed pistachios, takes these cups to a whole new level. This upgraded recipe promises to become an instant household favorite, offering a harmonious symphony of flavors and textures that will leave your taste buds craving for more.

Thanks to The Movement Menu for working with us on this yummy recipe. Check out her blog for more delicious recipes!

Ingredients

Prep Time: 30  minutes, Serves: 12

• 2 ½ cups (450 g) roughly 5 Alter Eco Super Blackout bars broken into small chunks and split in two portions
• 1/2 cup (90 g) cashew butter or peanut butter
• 2 tsp (10 ml) pure vanilla extract
• 3 tbsp (43 g) coconut oil, at room temperature (if it is liquid, you will want to stick it in the refrigerator for a few minutes until it turns solid)
• 1/2 cup (118 ml) pure maple syrup
• 2 tbsp (24 g) coconut sugar
• 1/4 cup (28 g) pistachios, crushed
• 1/3 cup (40 g) raw pumpkin seeds
• Sea salt crystals and crushed pistachios, for dusting

Directions

1. Line a mini cupcake pan with 24 parchment liners.
2. Melt 1 1/4 cups (225 g) of the chocolate chunks. You can either use a double boiler or heat them in a bowl in the microwave for 45 seconds at a time, stirring after each interval. Drop 1 tsp of the melted chocolate into each liner. Now, smooth the chocolate up the sides of the liner with the back of a small spoon. Place the tray into the freezer for about 10 minutes to set.
3. Add 1 tsp of the cashew butter into each chocolate cup.
4. Return the tray to the freezer. Heat a skillet over low heat and toast the nuts. Toss them over the heat for 3-5 minutes, until they turn slightly golden. Remove from heat.
5. Grab a medium sized saucepan, and combine the coconut sugar and maple syrup over a medium-high flame. Bring the mixture to a boil, whisking constantly. Now, add the toasted nuts and continue cooking for another 3-5 minutes until the mixture reaches between 240-250°F (116-121°C). Remove from the heat and stir in the coconut oil and vanilla extract. Let the mixture cool for a few minutes.
6. Take the tray out of the freezer, and distribute the mixture between the chocolate cups. Melt the remaining chocolate chunks (another 1 1/4 cups [225 g]) and cover the candy with it. Now, sprinkle the tops with some course sea salt and crushed pistachios. Let them harden in the refrigerator for 1 hour, and store in an airtight container for up to 1 week in the refrigerator.