Salted pecan caramel cups

At the beginning of this year, I decided I wanted to tick something off my bucket list and try my hand at a farmer’s market stall. After all, my maternity pay was coming to an end and I needed to find a way of making some £££ without getting a ‘real’ job. Turns out the stall was just the beginning, and this year has been a total whirlwind to say the least.

It was, however, bloody freezing and 90% of the time my feet felt like blocks of ice, but was great about doing the market was that I could see which of my creations people enjoyed the most and my peanut butter cups were definitely up there. Now I’m a serious peanut butter fan, but I wanted to create a more seasonal version, as we’re hosting a Thanksgiving dinner this year and I like to go all out when I have guests (especially when it comes to dessert) so as well as the traditional pumpkin pie I think these will definitely be on the menu.

You see the salted pecan caramel is just out of this world. It’s nutty, sweet, salty, silky, smooth and just generally incredible, and paired with raw chocolate it’s just the combination of dreams.

So go on, try these and I bet you my next batch that you’re going to love them too.


For the chocolate

  • 1/2 cup coconut oil or cacao butter
  • 3 tbsp maple syrup
  • 4 tbsp cacao powder
  • Pinch of Himalayan salt

For the pecan caramel

  • 1/2 cup dates
  • 1/2 cup pecans
  • 4 tbsp nut butter (I like cashew or almond)
  • 1/3 cup almond milk
  • Pinch of Himalayan salt

To make the chocolate, melt the coconut oil or cacao butter in a bowl over a saucepan half full of water on a medium heat, stirring until it has all melted. Stir in the other chocolate ingredients until smooth, then use half of it to fill cupcake cases (put these on a chopping board or plate first so you can pop them in the fridge easily) then move these into the fridge while you make the caramel.

For the caramel, blitz the ingredients in a food processor or blender for a couple of minutes until smooth, then when the chocolates have been in the fridge for about ten minutes, spoon about a teaspoon of the caramel into the middle of each cup. Pour the remaining chocolate mixture on top and place them back in the fridge for another ten minutes until set. Store in the fridge or freeze if you’re trying to make them last – not likely in my house!

Love, Mrs H xx


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