For anyone who just wants to have a bit of a snack, these salted caramel cups are what you need. Our recipe has everything a snacker’s heart desires: crispy cookie crust, creamy caramel, and rich chocolate. Sink your teeth into a batch. Give them as homemade gifts, or keep them all to yourself. Whatever you choose, we won’t tell. A few salted caramel cups will melt just about anyone’s heart.
To make the crust: Crumble the Protein Cookie with a food processor or mixer until it's an even mass of crumbs.
Add the coconut oil. Pulse again until the mix sticks together a bit.
Get a muffin pan and line 4 of the cups with plastic wrap.
Divide the cookie-crust mix evenly amongst the muffin cups. Press firmly into all the edges with your fingertips. Set side in the fridge.
Meanwhile, soften the Salted Caramel Protein Cream and the dark chocolate (or Hazelnut Protein Cream) for 30 seconds each in the microwave or over a double boiler.
Now dollop 1 teaspoon of the Salted Caramel Protein Cream into each cookie crust.
Then spread the dark chocolate over the top of all four of the salted caramel cups. Sprinkle with sea salt.
Set the no-bake salted caramel cups into the fridge for 3-4 hours to harden.
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