A delicious almond and date and base, a layer of chocolate on top, with a little golden middle of soft salted caramel tucked away inside.

These little snacky-dessert winners are no-bake Chocolate Caramel Cups, and they remind me of peanut butter cups but a bit more interesting, sophisticated and homemade version.

The thing I love most about these is that there is literally never a bad time for them. I would consider this one of THE MOST universally appealing foods at any time of day. Whatever time of day you’re thinking of right now – it will work!

It can be a morning treat, mid-morning snack treat, post-lunch sweet bite, pre OR post workout celebration, afternoon pick-me-up with a nice creamy latte, or probably most likely as a bed-time-ish snack.

24 mini cups

Ingredients: 

Base layer

1/2 cup almond flour

7 medjool dates, pitted

1/4 cup flaked almonds

Caramel layer

1/2 cup cashew butter

8 medjool dates, pitted

1/3 cup maple syrup

Pinch of sea salt

Chocolate layer

1/3 cup coconut oil

2 tbsp maple syrup

1/3 cup raw cacao powder

Method: 

Base layer: Add the ingredients to a food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a 24 mini muffin pan and press down with the back of a teaspoon. Place it in the freezer.

Caramel layer: Add the ingredients to a food processor and process until completely combined and smooth.  Spoon the mixture onto the bases and smooth over with the back of a teaspoon and place back into the freezer for at least 1 hour to set.

Chocolate layer: Melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the maple syrup. Mix until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the caramel layer and place back into the freezer and let it set completely for minimum 4 hours.

Remove from the freezer 15 minutes before serving. Enjoy!