Tasting these Salted Caramel and White Chocolate Cups, you would never know I was on a “restrictive” diet. There is usually a batch of these in my freezer, ready for when I feel like a healthy sugar rush. The great thing about keeping these in the freezer means that they will keep for ages and you don’t need to worry about waste. Although, they are unlikely to last a very long time anyway.
Since I have discovered the joy of making my own caramel, I am a little obsessed. If you have tried my Salted Caramel Nut Bark by now, you’ll understand why. It tastes pretty epic, requires only four ingredients and you probably have them all at home. It’s also really easy and quick to make. Do I really need to keep convincing you? 🙂 When I tasted the salted caramel, I just knew I had to pair it with white chocolate. A match made in heaven indeed!
I like to make decadent yet healthy desserts. You’ll probably have noticed by now that my snack section is pretty jam-packed full of recipes. I love creating savoury dishes as well but there is something really special about creating a delicious sweet treat that I feel good about giving to my little girl. I love that moment when her eyes light up and I tell her she can have one because they are healthy and not full of horrible ingredients like most treats available in the shops.
As an ingredient, cacao butter is expensive. Making a big batch of these Salted Caramel and White Chocolate Cups can be costly but will last you a long time in the freezer if you can exercise some self-control! I am big believer in using the best quality ingredients even if it means buying them less often. I’d much rather buy good quality cacao butter and unsalted butter and make these for special occasions.
|Prep Time||25 minutes + freezing time|
- 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
- 1/3 cup (113g) Raw honey
- 1/3 cup (75g) Unsalted butter
- Big pinch of sea salt
For the White Chocolate Cups:
For the Salted Caramel Layer:
- 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.
- 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.
- 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.
- Freeze for at least two hours until well set.
- 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.
- 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.
- Pull off the heat and continue to mix vigorously with a whisk until a sauce forms.
- 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!
15 thoughts on “Salted Caramel and White Chocolate Cups”
Where do you get you cacao butter? This recipe looks delicious!
Where are you based? I am in Ireland and I get it in my local health food store. Make sure to get 100% cacao butter and make sure that it is the food grade one as apparently there is one which is only for making homemade soaps etc. Hope you like them!
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I made these and they are amazing!!! How do you do it? Everything you publish is awesome! I too had a very hard time finding the cacao butter and finally managed to find it at Whole Foods (in US). Not easy to find and even a store associate couldn’t find it easily!
Hi Nataly. So glad you like these. They’re one of my favourites!! Cacao butter can be hard to track down alright but so worth it when you do 🙂 Thanks for your kind words!
Amazing! I already ordered cacao butter to make these cups! I’m more than sure they’re delicious.
Great! Hope you like them Nadia 🙂
Thank you for this delicious recipe .
Glad you like them Agota
What can I substitute the unsalted butter in the caramel?
Hi Rebeca, you could try coconut cream (only the fat from coconut milk) but I haven’t tried it myself yet. If I try it and it works out, I will update the recipe. Best of luck
These are delicious! How long are the good in the freezer for? Thanks!
So glad you like them. They are our favourite snack! I imagine they would keep fine for a few months in the freezer, correctly stored in an airtight container but then they have never lasted that long in our house! 🙂
Hi Maria, do you eat these straight from the freezer or defrost? Thanks 🙂
Yes straight from the freezer Marianne!!