Chipotle Caramel Apple Chocolate Cups
"You alone are enough. You have nothing to prove to anybody." -Maya Angelou
If you want to go all out, make yourself some of these beauties! Trust me, the combination of caramel, apples, chocolate, and the heat of chipotle is freaking delicious! You can choose to share them, or not...because sometimes it is ok to make something just for your self. These keep well in the fridge for a few weeks if they last that long...so you can save them and pull one out for a sweet indulgence when needed.
Chipotle Caramel Apple Chocolate Cups
Makes about 12 large cups
10 soft medjool dates, pitted (if not soft, soak them in filtered water 30 min. and drain before using)
2 Tbsp raw coconut butter, warmed to liquid
2 Tbsp maple syrup
2 tsp maple extract
2 tsp pure vanilla extract
1/4 tsp sea salt
1 tsp ground cinnamon
2 tsp maca powder (optional)
1/4 cup filtered water (or more if too thick, add an additional Tbsp at a time)
Chocolate:
3/4 cup raw cacao powder
3/4 cup coconut oil, warmed to liquid
1/4 cup plus 2 Tbsp maple syrup
a pinch of sea salt
To make the caramel, combine all ingredients in a food processor and process until smooth. Set aside.
To make the chocolate, combine all ingredients and whisk together until smooth. Set out 12 PB cup tins (I use the large size, you can use smaller, but then adjust the filling measurements to your size). Fill the tins 1/4 full with chocolate. Place in the freezer until set, about 10 min. Take your filling, and spoon one mounded Tbsp into the center of each cup (you don't want it sticking up too far or it will poke out the top of the chocolate, so flatten it slightly. Top with remaining chocolate so it is even with the top of the cups. Place in the freezer to harden for about 15 minutes, and enjoy! Store in the fridge in an airtight container.
