Caramel & Chocolate Cups

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Food matters, what you eat affects how your skin behaves. Food plays a significant role in how our skin looks and feels. So naturally, because Jillie’s Natural Body Skincare products take care of your skin, we decided to take it a step further and influence what you eat as well. In order to influence the skin from the inside-out through the food that you eat! We are now going to share some easy healthy recipes (mostly plant based but here and there, we will deviate a bit) that are good for the body and skin.

We will dive straight into desserts, who doesn’t like dessert? Dessert can be clean, natural and healthy. Plant based desserts are the best because they are super delicious and guilt free. Wayne D. Dyer taught that “Guilt is by far the greatest waste of emotional energy. Why? Because by definition, you are feeling immobilized in the present over something that has taken place, and no amount of guilt can ever change history…” I know for sure that, it is utterly useless!!

This dessert or snack is totally guilt free especially the vegan option. It is made of so many plant based ingredients, which are very nutritious and healthy.  Although, even with other chocolate alternatives, you will still get pleasure without the immobilizing guilt. You can have as many as you want, whenever you want!!! Music to my ears.

For the caramel:
1 Cup of Dates

¼ Cup of Cranberries

2 Tablespoons Agave Syrup (or if you don’t have use honey or an expensive vegan option is maple syrup)

5ml Vanilla Paste & Essence paste (half and half – alternatively you can just use essence or paste, whatever is convenient for you)

2 Tablespoons Cashew Butter

1 Tablespoon Macadamia Butter

1 teaspoon cinnamon

For the Base:

1 Cup of Dates

1 Teaspoon mixed Spices

1 Teaspoon Cinnamon

1 Cup Oats

½ Cup raw Almonds

¼ Cup desiccated Coconut

 

Chocolate Topping:

100g 70% Dark Chocolate (or whatever option is convenient for you)

Tools:

Food Processor (or if you don’t have it, I think a hand blender can do the trick)

Muffin Tin

Baking paper parchment

Oven Fridge or Freezer

How to:
I begin with the base. I use the food processor to grind the ingredients, start with the oats and almond nuts. It’s best to start with the driest ingredients so that it grinds nicely without the oil. I don’t like fine like (or cake flour like) consistency, so proceed with the processing until a preferred consistency. Secondly, add the spices and desiccated coconut. Lastly, add the coconut oil and process until the desired consistency. I prefer a coarse like consistency. Now you are done and dusted with the base, well done! Set aside. You can now pre-heat the oven to 170 ⁰

Cut pieces of the parchment baking paper and “line” the muffin pan. This is for ease of removal after baking (or freezing if you prefer that. When you select the freezing option, it needs to be refrigerated until cool and firm. Anticipate 4 hours of waiting and check frequently if it is ready. I prefer baking, I think it tastes richer when baked).

Then fill 2 tablespoon of the base and press down, try to press as tight as possible. That is to ensure that it won’t crumble when done. This I found to be very time consuming…Eesh but so worth it.

Now you can place it in the heated oven for about 15 to 20 minutes or look out for when it becomes golden.

Next is the caramel, which is very simple.

Here you put all ingredients inside the food processor and blitz away. I prefer a smooth consistency here. When the base has baked and turned golden, it is ready. You’ll take it out of the oven and let it cool, I like to let mine cool outside and I always think of Snow White when I do that. When it has cooled down, you will scoop out 2 tablespoon of the caramel into each muffin slot and then refrigerate for an hour or two.

Lastly, melt the chocolate. I used the Lindt 70% dark chocolate and I use the stove to melt it. Some people prefer the microwave to do that, apparently it’s quicker. When the caramel has set, you can take it out of the freezer. Scoop 1 tablespoon (or 2 tablespoons for the real chocolate lovers) of the chocolate into the muffin slots. I Alternated, I used 1 and on the other 2 tablespoons of chocolate. I enjoyed the ones with 1 tablespoon of chocolate. I know my friend preferred the ones with 2 tablespoons of chocolate. When that is completed, then you’ll place it in the freezer again for an hour or 2, otherwise until it has firmed up nicely.

Voila! Enjoy without guilt, plzzz!!!!!

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