I’ve found this recipe in one of my favorite food blogs and it looked so cool on the photo that I couldn’t resist not making it. I didn’t want to use oat flakes or any other kind of grains so I decided to use seeds as substitute. Then I remembered the granola I made the other day and that I still had enough of it to make the paleo version of the recipe. The salted caramel sauce is a feather in my cap and one of my favorites, so I thought with these ingredients it can’t be any easier. First I divided the dough into fairly large portions but you can make smaller cups – it’s so stodgy that it is worth a main course, anyway.
I tested it on my family and friends and I am proud to announce that they claimed, it was one of the best stuffs I had ever served them, so without meaning to brag, I applauded myself for the remake.
- 8 pcs fat dates
- 280 g granola
- 140 g coconut oil
- 350 g chocolate chips
- a pinch of salt
- ¼ cup (300g) erythritol
- 4tbs honey
- 5-6 tsp konjac flour
- 1. Process the granola and the dates in a blender, add the oil and the salt and process some more. Your dough should be somewhat grainy in the end.
- 2. Prepare the salted caramel sauce using this recipe
- 3. Squeeze the dough into muffin cups to make small baskets.
- 4. Fill them with the caramel and put them in the fridge for the frosting to harden.
- 5. Melt the chocolate over simmering water and pour a spoonful over each cup. Put the cups back to the fridge to harden.