Raw Maple Walnut Caramel Cups
I thought that today I would make a recipe my Grandma would have loved, Raw Maple Walnut Caramel Cups. She loved all things nut and caramel as well as chocolate. One of the last times I brought her a dessert in the nursing home, it was a raw chocolate with caramel. She didn't eat much at the time, but she ate that chocolate right up! So it seemed appropriate that I combine the three together in one recipe.
They are simply heavenly! Nuts and caramel together with chocolate happens to be a favorite combination of mine too. I wish my Grandma was here to try some, she would have loved everything about them!
Raw Maple Walnut Caramel Cups
Makes 12 large cups
Chocolate:
1 cup raw coconut oil, warmed to liquid
1 cup raw cacao powder
1/2 cup maple syrup, or raw coconut nectar or your choice liquid raw sweetener
a pinch sea salt
Caramel:
1 cup soft medjool dates, pitted (if not soft, soak them in filtered water first, then drain)
2 Tbsp raw pecan butter or walnut butter (raw almond butter will also work)
3 Tbsp raw coconut nectar or agave nectar
1 tsp maple extract
1 Tbsp pure vanilla extract
1 Tbsp raw coconut oil
1/4 tsp fleur de sel
1/4 cup filtered water (or more if too thick, add an additional Tbsp at a time)
1/2 cup raw walnut pieces
To make the chocolate, whisk all ingredients together until smooth, and set aside.
To make the caramel, combine all ingredients but the walnuts together in the food processor and process until smooth. You may need to add a little more water if too thick (you do not want it runny though, or it will be oozing out the sides of the candy). Mix in the walnuts. Set aside.
Lay out 12 large PB cup tins or molds on a flat cutting board or tray, and fill them about 1/3 full with the chocolate. Place them in the freezer to set about 5 minutes. Once set, spoon about 2 tsp of the caramel onto each, smoothing it down slightly, but not so much that it oozes to the sides (you want to be able to cover it with more chocolate and not have it stick out the top). Spoon chocolate over each mound of caramel enough to cover and fill to the top of the tins. Place in the freezer to set for about 15-20 min. Enjoy!
