No Bake Chocolate Caramel Cups
100g Quality Dark Chocolate
2 Cups Medjool Dates
2-3 tbsp Agave Syrup/Honey
1 tbsp Vanilla Bean Paste
Pinch of Sea Salt
Line a muffin tray with mini cupcakes.
Place a bowl over a pot of boiling water (ensure the bowl doesn't touch the water).
Break up half of the chocolate and place in the bowl. Once melted, pour into the cups and fill them just under half way.
Swizzle around/spread the chocolate around the cases so that they totally cover the whole of the inside and the top of the cases.
Place the tray in the fridge and leave for approximately one hour until the chocolate goes solid.
In the mean time, soak the dates in boiling water for approximately fifteen minutes for the dates to soften.
Remove the dates from the water (retain the water), remove the seeds and place in the blender.
Add the vanilla paste, salt and syrup and blend until it literally turns into caramel. If necessary add more water.
Pour the caramel on top of the chocolate in the cases, leaving enough room to top off with the remaining chocolate.
Place the tray back in the fridge for another hour.
Melt the remaining chocolate and pour on top of the caramel to reach the top of the cases and, once again, place in the fridge till solid.
Once solid, remove and enjoy!