For the very first time on @gbbo it’s caramel week and I’m sharing my Salted Peanut Millionaire Cups, tasty and full of caramel goodness! 🥜😜
For the Dark Chocolate Layer:
120g of good quality dark (70%) chocolate
1 tablespoon of coconut oil
A generous sprinkle of traditional sea salt @steenbergsltd
A small sprinkling of peanuts
For the Caramel – Peanut Filling:
100g of pitted soft dates, chopped
½ teaspoon of vanilla extract @steenbergsltd
A pinch of traditional salt @steenbergsltd
A couple teaspoons of water
1 tablespoon of coconut blossom nectar
1 heaped tablespoon of coconut oil, melted
A handful of peanuts
All blended together in a high-speed blender par the peanuts
For the Oaty Base:
150g of oats
2 tablespoons of maple syrup
3 tablespoons of coconut oil, melted
Line a muffin tin with parchment paper or grease a silicone muffin mould well with coconut oil, set aside.
In a high-speed blender, blend all your oat base ingredients until it all comes together to form a crumbly mixture. Press down onto each muffin mould and place in the fridge to get on with melting the dark chocolate.
In a heatproof bowl, combine the chocolate and coconut oil and melt using a bain marie until smooth and shiny, set aside.
While the chocolate cools, spread a heaped spoonful of the date caramel on top of each muffin mould once you’ve taken them out the freezer, add a couple of peanuts to each cup and smooth down so this layer is even.
Now, cover the caramel layer with melted dark chocolate mixture and a sprinkling of sea salt and peanuts to finish.
Finally, pop your moulds into the freezer for at least 20 minutes to allow the chocolate to set. Serve from the freezer. Store any leftovers in the freezer, these should last for up to 1 month.