Chocolate Caramel & Pecan Cups

These are little bites of heaven. Caramel, chocolate and pecans – that’s all I need to say!

Serves 10 cups

Cooks in 30 Minutes


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



  • 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


  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.