GUYS. WHERE DO I BEGIN. These are heavenly. Dense, fudgey, rich..exactly how a brownie should be. I took these to a product demo and the comments included “These are amazing!!” “Are you sure there’s no sugar in these..like you are SURE?!” “Where can I buy them?”, “WOW”, “This is healthy?”…”Um..do you have any left?”
The whole tray was gone within just over an hour. I even had kids enjoying them just as much!
This recipe is one of my all-time favourites (and that’s saying a lot considering my website contains 100’s of recipes).
I don’t know about you, but anything with “Salted Caramel” in the title immediately draws me in.. same goes for anything with “chocolate” in the title. So when you combine the two in a mini muffin tin… You most-definitely end up with heaven in a cup.
This recipe is super easy!
Each chocolate is high in fibre, low in carbs and down-right delicious.
*Alternatively you can try using a very dark chocolate OR unsweetened chocolate melted and sweetened with a sweeter OR combine: 1/4 cup melted Coconut Oil, 1/4 cup Cocoa Powder, 2-3 tbsp sweetener of choice & 1/2 tablespoon Vanilla Extract
Combine all ingredients in a small pot
Bring the pot to a boil, stirring constantly for 3-5min or until sauce starts to thicken slightly.
Remove from heat and pour into a measuring cup.
Melt the chocolate chips and coconut oil and stir until smooth (I just used the microwave, 1:30-2min)
Lightly grease a mini muffin tin with coconut oil and spoon the chocolate mixture evenly into the bottom of each one (DO NOT drag it up the sides, I learned the hard way, lol) (I made 7).
Freeze for 5-10min.
Top the now hardened chocolate mixture with your caramel sauce, evenly dispersing it between all 6 cups.
Sprinkle a small pinch of sea salt on each one. (optional)
Freeze for at least 3 hours or longer. (Longer is ideal so they don’t split apart!)
Pop the cups out with a knife and enjoy!
Store them in the freezer in an air-tight container!