Salted Dark Chocolate and Date Caramel Oat Cups


Granola Crust

  • 4 C. Pre-made Gluten-free Granola
  • 2 Tbsp. Brown Sugar
  • ½ C. Melted Soy-free Vegan Butter Spread

Date Caramel

  • 1 C. Pitted Dates, soaked in water for 30 min.
  • 1 Tbsp. Coconut or Rice Milk
  • ½ tsp. Vanilla Extract

Chocolate Ganache


  1. Preheat the oven to 350 degrees and prepare a muffin tin with cooking spray.
  2. To make the crust, add the granola, brown sugar and vegan butter spread in a food processor and blend until fine.
  3. Divide the granola mixture into the wells of the prepared muffin tin and press it to the bottoms. Using a narrow shot glass, create a dent (for the caramel) in the center of each crust. Bake for 5-7 minutes.
  4. To make the caramel, drain the dates. Place them along with the coconut or rice milk and vanilla extract in a food processor or a high-speed blender. Puree until smooth.
  5. Once the crusts have cooled, spoon the caramel evenly into the center of each.
  6. Whisking frequently, melt the chocolate and vegan butter spread together in a double boiler until smooth.
  7. Pour the chocolate ganache evenly over the caramel and fill the wells. Chill the cups for 1 hour before turning out of the tin.



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