Mini Choc Caramel Nutbutter Cups

Mini Choc Caramel Nutbutter Cups

PREP TIME:4-5 hours

COOK TIME:0 minutes

SERVES: 15-20 cups

You will need:

Crust

2 cups pitted dates, soaked overnight

1/2 cup sunflower butter (for lunchbox friendly or natural nut butter of choice

1/2 cup desiccated coconut

1 tbsp water

Nut butter layer

2 cups sunflower or nut butter

Chocolate layer

2 cups raw organic natural cacao nibs, melted

1/4 cup coconut oil

Pinch pink Himalayan salt

Let’s make it:

For the crust, in a food processor or blender, blend together ingredients and press into crust moulds. Refrigerate for 1-2 hours until firm. For the nut butter layer, simply spoon onto the mini crusts evenly. For the chocolate layer, melt cacao nibs and coconut oil together and mix until smooth, shiny and creamy. Pour onto sunflower butter layer and refrigerate for 3-4 hours until completely firm.