Crunchy & chocolaty with sweet date caramel and salty Sunbutter all in one mega crunch cup! The dessert you'll never forget and dream about for days to come. These OMG Everything Gluten-Free Caramel Crunch Cups are out of this world delicious!
¼teaspoonRunamok brand maple syrup vanilla & cinnamon-infused
2tablespoonquinoa crunchies
½-1teaspoonroasted watermelon seedsI use Go Raw
1teaspoonraw sunflower seeds
1 ¾tablespoonunsweetened sunflower seed butter
Instructions
BOTTOM LAYER
In a microwavable bowl add ½ dark chocolate bar with sea salt and 2 teaspoons of coconut oil and melt on high for 1 minute. Mix well.
Add liners to your cupcake tray. Then add ¾ tablespoon melted chocolate into each cupcake liner to create the base of the chocolate cup. Pat the pan on the counter to even the chocolate.
Freeze for 15 minutes.
CENTER - MIDDLE LAYER
Take 3 dates and add them to a bowl of warm water. Cover in water. Soak the dates for under 5 minutes. Once soaked, drain. Remove pits.
With a fork or avocado smasher, mash the 3 soaked pitless dates into a date paste. Then add the 2 teaspoon coconut milk, ¼ teaspoon coconut oil, ¼ teaspoon maple syrup, and ¼ teaspoon sunflower seed butter and continue to mix into a smooth and sticky paste.
Once smooth and sticky add 2 teaspoons date caramel to the middle of the frozen cups.
Then take a ½ tablespoon of additional sunflower seed butter and add that as well to the inside of the cup on the outer edges.
TOP - FINAL LAYER
Take the remaining melted chocolate mixture and add watermelon seeds, quinoa crunchies, and sunflower seeds and mix well. Consistency will be chunky.
Fill the cup with a spoonful of crunchy chocolate, tapping the counter again for a smooth and even top layer.
Use the remaining mixture evenly. Freeze for 6 hours or overnight, then enjoy right out of the freezer!
Notes
Don’t make this harder on yourself. If you make a mistake, don’t worry about it! These cups can easily be tweaked a thousand times to suit your needs. Have some fun!
The coconut oil makes these melt easily! Have napkins on hand for that melt in your hand sort of treat.
If you don’t use a sea salted chocolate bar, then just add a pinch of sea salt to your top base mixture.
If you don’t use infused maple syrup, just use regular maple syrup.