Dark Chocolate Cups with Salted Coffee Date Caramel -Paleo, Gluten Free

The Christmas tree is up, the songs are playing in the shops- I have to say Christmas is my favourite time of the year. My parents are flying over this Christmas and I cannot say how excited I am. Watching their faces interact with my little boy, or perhaps feasting into their first proper ham. Memories will be captured and laughs will be shared.

I made this out of the whim one afternoon. I was playing around with making my own chocolate. Having some cacao butter on hand, I discovered that melting that with some coconut oil and cacao powder makes a lovely dark chocolate. The salted caramel was a trial and error. But if I have the choose, I could lick the bowl clean with the caramel anytime. It’s sweet- a lot sweeter than what I like desserts to be, but it is Christmas after all.

The matcha was another experimentation. It was too tart I feel and gave a “dry” taste to the tongue. I’m not sure why. Perhaps I need to lessen the amount of matcha for a more subtle taste.

The only thing about giving chocolate cups for Christmas is that it will probably melt in our weather. I might reserve this for a night in with my family or as a treat.

Dark Chocolate Cups with Salted Coffee Date Caramel (makes 48 small cups)

1/2 cup of cacao butter

1/2 cup of coconut oil

1/4 cup of cacao powder

1 tablespoon of honey

1 tsp of vanilla

Whisk everything together to make your chocolate! Spoon 2 tsp into each mini muffin cups. Place in the fridge to set for 10-15 minutes.

Salted Coffee Date Caramel

8 medjool dates

1 shot of nespresso

pinch of salt

few tablespoons of water

I placed everything in a food processor. It will become a paste. Spoon 1/2 tsp into each mini muffin cups. Then spoon remaining chocolate onto it. Sprinkle cacao nibs and some sea salt on top. Freeze or fridge for 30 minutes till set.

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