Exclusive Raw Brownie Caramel Cups
These raw brownie caramel cups are the perfect quick treat! A fudgy brownie base topped with a delicious cashew caramel coated in chocolate, it’s raw chocolate heaven! They’re great to bring in your bag as a snack, or as a small treat together with your afternoon coffee.
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Prep: 20 minutes + 10 minutes
Total: 30 minutes
- 1 cup cacao butter (67g),1/2 cup cacao powder (40g),3 tbsp maple syrup (50g),Pinch of salt
- 2 tbsp date syrup (35g),2 tbsp cashew butter (30g),1 tsp coconut oil (5g)
- 2 tbsp cashew butter (45g),3 tbsp maple syrup (50g),1 ½ tbsp cacao powder (15g),3 tbsp oat flour (45g),Pinch of salt
Melt the cacao butter on a low heat. Once it’s melted att the rest of the chocolate ingredients and mix until everything is combined.
Let your chocolate cool slightly so it thickens and pour a little of it into your moulds (save ⅓ of it for later) and coat the sides of the cup either with a spoon or a pastry brush. Leave in the fridge to set.
Make your caramel layer by mixing the date syrup, cashew butter and coconut oil in a bowl into a smooth paste. Divide it evenly between your 12 cups and smooth it out, put the mould in the freezer while you make your raw brownie.
For the brownie: mix together cashew butter and maple syrup. Add cacao powder, oat flour and salt and stir until it’s all combined. Shape it into round balls and flatten them out a bit so that they fit into your mould. Press them down onto the caramel layer.
Re-melt the chocolate and pure it on the base of your brownie. Leave it in the freezer to set for 5 minutes, then your Brownie Caramel Cups are ready to be devoured!