Salted Caramel and White Chocolate Cups
Delicious white chocolate cups drizzled in salted caramel. Gluten, grain and refined sugar-free. SCD-friendly.
Servings Prep Time
25cups 25 minutes + freezing time
Servings Prep Time
25cups 25 minutes + freezing time
For the White Chocolate Cups:
  • 1 1/2 cups (150g) Cacao butter
  • 1/3 cup (70g) Coconut oil, melted
  • 4 tablespoons Almond butter*Or any nut butter of your choice
  • 2 teaspoons Vanilla extract**No added sugar
  • 1/4 cup (85g) Raw honey
  • Pinch of sea salt
For the Salted Caramel Layer:
  • 1/3 cup (113g) Raw honey
  • 1/3 cup (75g) Unsalted butter
  • Big pinch of sea salt
  1. First make the White Chocolate Cups. Prepare the tray by placing paper muffin cases in a muffin tray. Next, add hot water to a small saucepan and place on a low heat.
  2. Add the cacao butter to a heat-proof glass bowl or jug that will fit into the saucepan. Continue to heat until all the cacao butter is melted.
  3. Once melted, remove the cacao butter from the heat. Add all the other ingredients for the white chocolate cups to the melted cacao butter and mix using an electric mixer at high speed for a few minutes. Pour into muffin cases.
  4. Freeze for at least two hours until well set.
  5. After two hours, prepare the salted caramel. Place the butter in a saucepan on a medium heat and allow to melt. Once melted, add the honey and salt.
  6. Bring the mixture to the boil then turn down the heat to low. Continue to cook for a further 10-12 minutes until your caramel turns a rich, brown colour. Stir continuously so it doesn’t burn.
  7. Pull off the heat and continue to mix vigorously with a whisk until a sauce forms.
  8. Remove the chocolate cups from the freezer and pour the salted caramel over each one. You need to do this FAST. It’s impossible to pour once it sets. Freeze again for another two hours. Enjoy!