Delicious, decadent and completely plant-based! These chocolate salted caramel cups are so easy to make with only a handful of ingredients!
* This post is sponsored by Nature’s Charm*
No-bake recipes are my favourite kind of recipes to make, but especially so on a hot day like today. I can’t even think about turning the oven to bake something right now – it’s that hot and humid!
All you need to make these cups is a bowl, spoon and moulds/muffin pan – that’s it! Mix the dough ingredients together, press into the pan then fill the centre with ready made vegan salted caramel sauce. I used Nature’s Charm coconut based salted caramel sauce. Because it’s so sweet, I made sure not to add too much sweetness in the chocolate cups so that the two parts compliment themselves really well! If you like chocolate AND caramel and appreciate a good easy no-bake recipe, these chocolate salted caramel cups are for you!
Nature’s Charm products make vegan baking and treat making so much easier and more decadent! I love making my own plant-based caramel sauce, but some days I wish I had caramel ready made for me in a jar that can help me cut the recipe time in half and leave me with a lot less washing up to do after! I was amazed at just how delicious their sauces are, especially their salted caramel sauce!
They also make other amazing plant-based ingredients perfect for vegan baking and treat making like evaporated milk, coconut milk and coconut whipping cream. They also make other sauce flavours like butter scotch sauce and chocolate sauce. All coconut based and no dairy in sight!
Chocolate Salted Caramel Cups
Makes – 8 cups
90g oat flour/ground oats
125g smooth almond or peanut butter
2 tbsp coconut oil
4 tbsp maple syrup
Pinch of salt
8 tsp Nature’s Charm coconut salted caramel sauce
Mix all the ingredients apart from the caramel in a bowl to create a dough. Shape into 8 balls, then press down into moulds/muffin pan and up the side to create cup shapes. Freeze for 20-30 minutes, then remove from the moulds.
Place around 1 heaped tsp of the salted caramel sauce into each cup, then refrigerate for around an hour to set.
Store in an air-tight container in the fridge for up to 5 days.
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