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Vegan Sugar Free Chocolate Caramel Cups

Dessert138 minutes4 people285 calories
1/52/53/54/55/5 (9 votes)
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By Mayra Fernandez Joglar

If you haven't decided on Valentine's Day dessert yet, these vegan sugar-free chocolate and caramel cups they are ideal for this occasion.

They have a deliciously chocolatey flavor and a hint of caramel that it will delight the sweet tooth.

They are also simple to do, fast and, best of all, is that they are vegan and sugar free… Perfect, right?

Vegan Sugar Free Chocolate Caramel Cups

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Vegan Sugar Free Chocolate Caramel Cups
  • Mayra Fernandez Joglar
  • Recipe type: dessert
  • Calories: 285
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the caramel:

  • 8 pitted Medjool dates
  • 50 g coconut milk
  • 1 / 2 vaina of vainilla
  • 1 pinch of salt

For the chocolate cream:

  • 175 g coconut milk
  • 150 g vegan chocolate
  • 5 g of pure cocoa powder
  • 1 / 2 vaina of vainilla

Preparation

  1. We started this recipe by soaking the dates in hot water.

  2. When they are soft, we drain them well and put them in the glass. We make a longitudinal cut to the vanilla pod and with the tip of the knife we ​​scrape the inside to remove the seeds that we will add to the glass. We incorporate the rest of the ingredients, that is, the coconut milk and the pinch of salt. We crush during 30 seconds, speed 5.

  3. We lower the pasta towards the blades and program 2 minutes, speed 4.

    If the pasta sticks to the walls of the glass, we will stop the machine and with the spatula we will lower it towards the blades.

  4. At the end of the time, we have to have a soft paste similar to dulce de leche.

    We distribute the caramel paste among 4 containers.

  5. In the clean glass, we put the coconut milk and heat it for 4 minutes, 90º, speed 1.

  6. After the time, we add the chocolate and let it rest for a couple of minutes so that it melts well.

  7. Next, we scrape off the other half of the vanilla bean and add the seeds to the milk. Add the pure cocoa and mix for 1 minute, speed 3.

  8. After the time, we lower the cream that has remained on the walls and, with the spatula, we incorporate it well.

  9. We distribute the chocolate cream in the glasses and refrigerate for at least 2 hours.

  10. After the resting time has elapsed, we can decorate them with a little coconut cream and some raspberries like the glasses in the photo or we can sprinkle some flakes of Maldon salt or pink Himalayan salt.

Do you want to know more about these vegan sugar-free chocolate and caramel cups?

As I mentioned before, they are vegan, that is, they do not contain any ingredient of animal origin. So they are perfect for vegan and vegetarian diets.

They are also suitable for lactose, egg and gluten intolerant although the labeling of the ingredients should be checked to avoid traces of any allergen.

Another good thing about these cups is that they do not have sugar. And it is that, although it seems incredible, dates are ideal to sweeten recipes and to prepare the dense and delicious caramel that we have used in this recipe.

For best results, try to use Medjool dates. They are more expensive but they are worth it because they are meatier, softer and sweeter. Although if quality dates are produced in your area, use them. You already know that local products are always the best.

When it comes to conserving them, it is better that you put transparent film on top so that do not dry out and do not lose part of their texture and flavor.

May keep up to 4 days in the fridge... although I don't think they last that long.

More information - Unsweetened carob and walnut cake

Adapt this recipe to your Thermomix model


Discover other recipes of: Healthy food, Desserts, Vegans

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