Chocolate Caramel Layered Cups (dairy-free, gluten-free, vegan)
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Chocolate Caramel Layered Cups (dairy-free, gluten-free, vegan)

Wholesome three-layered mini dessert cups, gluten-free, dairy-free, refined-sugar-free and vegan, and made of rolled oats, almond flour, dates and dark chocolate!

Makes 12 mini cups

Author Dee Dine

Ingredients

Crust

Cream

Chocolate top

Useful Equipment

  • 1 12-cup mini cheese cake pan with removable bottoms (I used this brand

Instructions

Pre-prep

  1. Night before, pit your dates, and put them in water in the refrigerator to soak overnight.

Make crust

  1. Blend almond flour, oats, oil, and syrup.
  2. Press into a mini-cup pan or into mini-cupcake papers.

Make Cream

  1. Blend dates, butter, oil and salt.
  2. Spoon onto crust, smooth with spoon.

Top

  1. Break up the chocolate bars and microwave chunks in 45-second intervals, stirring in between.

  2. Spoon onto the cream, and tap pan to even off the melted chocolate layer.

  3. Freeze 2-4 hours or longer.
  4. Remove from freezer about 20 minutes before you want to eat them.