Salted Caramel Bites
This recipe has been adapted from Pinch of Yum
Makes ten mini cups
Ingredients
1 cup Quaker rolled oats
1/2 cup pecan halves
1/2 cup almonds
3 whole medjool dates, pitted
1 tbsp coconut oil, melted
a pinch of coarse sea salt
1 cup thick caramel (you can skip this step and use peanut/almond butter instead)
1 cup chocolate chips, melted
sea salt, optional, for topping
Instructions
CRUST: Pulse the oats, pecans, and almonds in a food processor until broken down into small pieces. Add the dates, coconut oil, and sea salt and pulse until a soft dough forms. Refrigerate for about 15-20 minutes to help the mixture become easier to work with.
CARAMEL: Meanwhile, prepare the caramel and melt the chocolate.
ASSEMBLY: When the crust mixture is firm enough, press into the molds, leaving a well in the center of each. Add a tablespoon of caramel into each cup and top with chocolate. Sprinkle with sea salt if you want. Refrigerate or freeze until hardened. Remove from molds and serve (give them a little time if they’ve been frozen).
