serves cooks in 10 minutes difficulty

Valentines day is only a week away and I wanted to share my favourite chocolate recipe, that is perfect for the occasion. These healthy, sugar-free chocolate caramel cups, are so rich and moorish you would absolutely never know they’re good for you! The chocolate is made from cacao powder, pure maple syrup (raw honey or agave) and coconut oil. It’s then filled with an amazing caramel mixture made from cashew butter, coconut oil and cinnamon. They take 10 minutes to make, and are the perfect way to show somebody you love them… even if that somebody is you!


The Ingredients

1/2 cup melted coconut oil

1/4 cup pure maple syrup

1/3 cup cacao powder


Caramel Middle:

4 tablespoons cashew butter

1 tablespoon maple syrup

2 tablespoons melted coconut oil

a pinch of cinnamon

a pinch of salt

Edible rose petals to decorate


Start by melting the coconut oil for the chocolate and caramel middle. Pour out two tablespoons into a separate bowl, leaving half a cup of coconut oil in the pan. Now add in the cacao powder and 1/4 cup of maple syrup. Stir well, until everything is totally combined. Now, line a cupcake tin with cupcake cases (or an old egg holder with cupcake cases) and pour in a tablespoon of the cacao mix into each case. Put straight in the freezer to set for 3 minutes until hard.

Whilst you wait, mix the leftover coconut oil with the ingredients for the caramel middle until very smooth. Take the tray out of the freezer and place a teaspoon of the caramel mix into the centre of each one. Finally cover with another tablespoon of raw cacao powder on top, and place back in the freezer for another 3 minutes or so. Once they’re set you can transfer them to the fridge, and serve with a scatter of edible rose petals!


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