There are few things that taste better to us than chocolate and caramel! No baking required... even better!

The few extra steps in these raw treats are well worth it. You will be glad you made them, once complete. A crunchy base, gooey caramel center and rich chocolate topping. It's no wonder that these didn't last long in the Food Matters Headquarters!

While raw desserts should still be considered an occasional treat, you can feel better knowing that you know exactly what ingredients are in your own. Plus, no-bake treats like these are a great (and safe) way to get the kids into the kitchen with you!

**Serves**: 12

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### **SALTED CARAMEL CUPS**

### Ingredients

(use organic where possible)

- 1 cup gluten-free rolled oats
- 1 cup pecan halves
- 8 pitted medjool dates
- ½ cup coconut oil

### **SALTED CARAMEL FILLING **

### Ingredients

(use organic where possible)

- 8 pitted medjool dates
- ¼ tsp sea salt
- ½  cup coconut oil
- 3 tbsp tahini
- 1 tsp vanilla extract
- 2 tbsp maple syrup

### **CHOCOLATE TOPPING**

### Ingredients

(use organic where possible)

- ¼ cup coconut oil
- ¼ cup 100% pure maple syrup
- ¼ cup raw cacao
- Sea salt (optional)

### Directions

1. Pulse the oats and pecans in a food processor until broken down into small pieces.
2. Add the dates and ½ cup coconut oil. Pulse until soft dough forms.
3. Refrigerate for about 15-20 minutes to help the mixture become easier to work with.
4. Press the base into mini silicone muffin molds, leaving a well in the center of each cup to fill with the next layer.
5. Place base into the freezer while you make the filling.
6. Add the dates, ½ cup coconut oil, sea salt, tahini, maple syrup and vanilla extract to the food processor.
7. Process until smooth and creamy.
8. Distribute the caramel layer evenly by adding a tablespoon or two of caramel into each cup.
9. Set aside or place back into the freezer while you make the chocolate topping.
10. Whisk together ¼ cup coconut oil, maple syrup, and cacao/Food Matters Superfood Chocolate together until smooth.
11. Spread a little bit of the chocolate mixture over each caramel cup, sprinkle with sea salt.
12. Refrigerate or freeze until hardened.