Salted Caramel Cups

August 14, 2019Recipe by Ruby Alexander 🍃 NZ 🌿 20

 

Base: 

2 cups desiccated coconut  

1 Cup blanched almond meal or flour 

1/2 cup medjool dates , soaked

25 grams (2 scoops) Two Islands Salted Caramel Protein Powder  

1 tsp salt  

1/4 cup coconut oil  

(If you want it more sticky add a dash of water)  

 
 

Caramel filling: 

1 Cup soaked cashews (2 hours in boiling water) or cashew butter  

1 Cup almond butter  

2 tpbs coconut oil, melted 

3/4 Cup dates (soaked)  

1 scoop two islands co salted caramel protein powder  

1 tsp sea salt  

1 tbsp rice malt syrup  

1 tsp vanilla extract  

 
 

Optional toppings: 

Caramel buckinis  

Chocolate drizzle  

Coconut flakes  

 
 

  1.  

 

  1. Boil the jug and soak both cashews and dates (seperate bowls)  

  1. Place all Base ingredients into a food processor and blend until smooth 

  1. Get out a muffin tray (ideally silicone) and make hollow cups which can be filled with the caramel  

  1. Place in freezer to set. 

  1. Start on caramel layer - blend all ingredients in a blender then once smooth pour into the cups. 

  1. Set in freezer for 2-4 hours then take out and push out of the muffin tray. Place on a plate and let defrost for around 1 hour. Serve!  

About the author

This recipe was created for Two Islands by Ruby Alexander 🍃 NZ 🌿 20 of @earthlingrubyy