Chocolate Caramel & Pecan Cups

Ingredients

• 4 tbsp. Coconut flour
• 2 tbsp. Cacao powder
• 1 tbsp. Coconut oil
• 1 tbsp. maple syrup
• pinch Sea salt

Filling

• 5 tbsp. Cashew butter (smooth)
• 3 tbsp. Maple syrup
• 3 tbsp. Coconut oil – melted
• 10 pecans toasted lightly (instructions below)
• 60g dark/ vegan chocolate for melted for a garnish

Method

1. Prepare a bun tin with a little oil (coconut oil or oil of preference)
2. Start by making your pastry cups. In a medium sized mixing bowl combine the coconut flour, cacao powder and stir. Add in the maple and coconut oil and sea salt, using your hands combine the ingredients into a dough.
3. Divide into 10 balls.
4. Take each ball and press down into a cup mould and using your fingers press to create a smooth even cup- repeat for all ten cups.
5. Bake in the oven for 10 minutes.
6. Leave to one side to cool fully before gently lifting them out (I use a tooth pick skewer here to create a little gap so they fall out easily).
7. While the cups are, cooling combine the cashew, coconut oil and maple.
8. For toasting the pecans- spread evenly on a flat tray and toast in the preheated oven for 12 -15 minutes tossing half way through, or simple place on a dry (no oil) hot skillet and toast for 2-3 minutes tossing to ensure even colouring.
9. Once the cups are cool, spoon 1 tbsp. of filling into each (they’re will be a small portion of filling left and divvy that each among the cups!
10. Top with the toasted pecan and a drizzle of dark chocolate.