Very luscious little snacky-dessert winners with hidden nutrients, this mini salted caramel cups recipes is easy to follow and very versatile.
1 1/2cupblanched almonds.
3/4cupcooked pumpkin cooked like here or here *
1cupthick caramelstore bought or homemade.
2cupsof chocolate chips.
1teaspooncoconut oil or butterfor wiping your hands.
Sea salt **
<img src="https://amiraspantry.com/wp-content/uploads/2016/11/mini-nutty-caramel-cups-w1.jpg" alt="Very luscious little snacky-dessert winners with hidden nutrientsthis baby nutty caramel cups recipes is easy to follow and very adaptable." >
Start by processing almonds and oats in your food processor until it is almost a powder.
Add cinnamon and pumpkin then process again.
Add the chopped dates and process again until it forms a sticky dough.
Oil your hands with coconut oil or butter then scoop a ball of the dough and press into a muffin tin, making a well in the center of each, bake in a 350 preheated oven for 15-20 minutes until crust started to be brown around the edges.
Meanwhile melt the chocolate either by using a double broiler or in the microwave, whatever is easier for you.
<img src="https://amiraspantry.com/wp-content/uploads/2016/11/mini-nutty-caramel-cups-w7.jpg" alt="Very luscious little snacky-dessert winners with hidden nutrients, this baby nutty caramel cups recipes is easy to follow and very adaptable."
Add about 1 Tablespoon of caramel into each cup.
Then top with chocolate, sprinkle with sea salt and refrigerate until firm.
Serve and ... Enjoy!!
* You can use pumpkin puree as well, about 1/3 cup. ** Sea salt is optional, but it goes very well with caramel.