Chocolate Cup Ingredients:
- 1 ½ cups dark chocolate melted
Cookie Crust Ingredients:
- 1 stick butter or ½ cup coconut oil
- ¼ cup coconut sugar
- ½ cup coconut flour
Date Caramel Ingredients:
- 5 dates pitted
- Hot water
- 1 tablespoon Roasted Unsweetened Coconut Butter
- Pinch of salt
For the Chocolate Cup:
Take a wax lined cupcake liner or silicone cupcake liner(this one works best and can be reused!) and spoon 2 tablespoons of melted chocolate into bottom.
Swirl around, covering the entire cavity of the cupcake liner.
Turn cup over and shake out any excess chocolate that might “pool” on the bottom.
Turn right side up again, and place on a flat surface and transfer to fridge to set up.
For the Cookie Crust:
Preheat oven to 300℉.
Beat together the butter and sugar with a mixer for about two minutes.
Scrape down the sides and add the coconut flour.
Mix again until a thick dough forms.
Scoop and form into 1” flat disks, and bake for 45 minutes.
Let cool completely while making the caramel.
In a small food processor, soak the dates in hot water for 30 minutes.
After 30 minutes, drain the water and start to puree the dates until it turns to a paste.
Scrape down the sides and add the coconut butter and salt, puree again until it is smooth and spreadable.
Spread about 1-2 tablespoons on top of the cookie layer.
Let set up in fridge for 15 minutes, then pour melted chocolate over the top. Covering the filling and “sealing” the cup.
Place in fridge again to set up, peel back the cupcake liner, and enjoy!
Level: HardEquipment Needed: Cupcake liners, stand mixer or hand mixer, cookie sheet, oven, food processor, measuring spoons/cups.