Chocolate Caramel Cups (Gluten & Dairy Free)

For the shortbread

1. Line a medium-sized muffin tray with 6 paper muffin cases.

2. Combine the ground almonds, medjool date, and 3 tsp of coconut oil and blend in a food processor. You might need to stop and scrape down the sides to ensure all of the ingredients get combined. Don’t worry that the shortbread doesn’t look like ‘dough’ and might be quite crumbly.

3. Spoon the shortbread into the 6 muffin cases and press the mixture down firmly with the back of a spoon or your fingers until the shortbread completely covers the bottom of each of the muffin cases.

For the caramel

1. Combine the almond butter, 1 tbsp of coconut oil, and 1/2 tbsp of  maple syrup in a food processor. You might need to stop and scrape down the sides to ensure all of the ingredients get combined.

2. Spoon the caramel on top of the shortbread in the muffin tin, leaving a little space around the edges of the shortbread.

3. Leave to chill in the fridge for about 15-20 minutes.

For the chocolate

1. Using a double-boiler pan (or a saucepan with water in the bottom and a bowl on top), bring the water to a simmer. Melt the cacao butter. Remove from the heat.

2. Gently stir in the cacao powder and 1 1/2 tbsp of maple syrup until all of the ingredients are combined.

3. Take the muffin tray with the shortbread out of the fridge, and spoon the chocolate mixture on top of the caramel. All of the caramel should be completely covered by the chocolate.

4. Leave to cool for about 15 minutes, and then refrigerate for at least an hour to make sure the chocolate sets before eating.