Toasty Chocolate Caramel Cups
(makes 30 small cups)
What you will need for the chocolate layer:
1/2 cup coconut oil
1/2 cup salted butter
3/4 cup raw cacao
3 Tbsp powdered erythritol
3 drops of plain stevia
How to do the chocolate layer:
Step 1: Melt 1 cup coconut oil in a small saucepan on medium heat.
Step 2: Measure 1/2 cup cocoa into the pan and turn the heat up to med-high heat. Whisk constantly until the cocoa starts smelling 'toasty' 1-2 min (be careful not to burn it)
Step 3: Stir in 3 Tbsp erythritol and 3 drops stevia.
Note: If the chocolate layer separates, blend it in a high speed blender before pouring.
What you will need for the caramel layer:
1/2 cup granulated erythritol
1/2 cup salted butter, cut in pieces
3/4 - 1 teaspoon salt (depending on your taste)
How to do the caramel layer:
Step 1: Heat the granulated erythritol in a medium saucepan over medium high heat, stirring constantly with a wooden spoon until it melts into a liquid.
Step 2: Add the butter. Be careful - it will bubble and spurt when the butter is added. Whisk until the butter is browned and ‘shiny bubbly’ (about 2-3 minutes).
Step 3: Remove from heat and stir in 3/4 teaspoon of salt.
Layer the chocolate in small cupcake liners, freeze until solid to the touch and then pour the caramel layer on top and freeze again until solid to the touch and top with one more layer of chocolate and then refrigerate until serving.
You can make these in a pan as well, but let sit out on the counter for 10 minutes before slicing so that the layers don't split apart.
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