I’m not a huge chocolate fan. Or a caramel cups fan… most of the time.
I know it’s nuts but chocolate just doesn’t really do it for me. I much prefer vanilla, and I love vanilla with caramel.
These make great candies and are the perfect little treat.
Caramel recipe HERE.
Vanilla Salted Caramel Cups
These vegan and paleo Salted Caramel Cups make great candies and are the perfect healthy little treat.
Ingredients
- 2 cups cashews I buy THIS brand
- 1/2 cup maple syrup I buy THIS brand
- 1/2 cup coconut oil melted (I buy expeller pressed, it has no coconut flavor)
- 1 tbsp vanilla I buy THIS brand
Instructions
- Soak the cashews overnight in filtered water.
- Drain the cashews and add them to a blender with all of the other ingredients. You will need a strong blender for this, like a Vitamix.
- Pour the mixture equally into 8 cupcake tins.
- Add to the fridge and make the caramel while it hardens.
- Pour in the caramel in a caramel cups-like fashion.
- Let it cool in the fridge for at least an hour. Add Himalayan salt!
Notes
For the paleo salted caramel sauce, use this recipe.!
I like these cashews. For maple syrup, I recommend this brand and for vanilla, I go for this brand.
Nutrition
Calories: 354kcalCarbohydrates: 23gProtein: 5gFat: 27gSaturated Fat: 14gSodium: 5mgPotassium: 258mgFiber: 1gSugar: 14gVitamin C: 0.2mgCalcium: 34mgIron: 2.2mg
Tried this recipe?Let us know how it was!
4 Comments
I made these, and neither the bottom, nor the caramel set. 🙁 They’ve been in the fridge for 4 hours now.
The caramel should have set immediately unless it was not cooked long enough. It becomes very thick before it even cools.
Hi Dani can I substitute some of or all of the coconut oil in these for ghee? with thanks!
The coconut oil in the vanilla part is what helps it solidify. I’d probably suggest eliminating the liquid for the vanilla part if you don’t have coconut oil, adding ghee might make it too watery.