Vegan 100 Grand Candy Bar Cups
A delicious date caramel filled chocolate cup with crisp rice cereal, these Vegan 100 Grand Candy Bar Cups are a healthier, vegan remake of the popular candy.
Servings 12 cups
Ingredients
- 1 cup dates
- 2 tablespoon oat flour
- pinch of salt
- ½ cup crisp rice cereal
- 1 cup chocolate chips
- 1 tbsp coconut oil
Instructions
- Place liners in wells of a muffin pan and set aside.
- Remove pits from dates and soak dates in very hot water for about 10 minutes.
- Drain dates discarding soak water.
- Transfer dates to bowl of food processor and blend until completely broken down and pasty. Add 1-2 tablespoon water if needed to help blend.
- Add oat flour and a pinch of salt and thoroughly combine to thicken date paste. Set aside.
- In a small microwave safe bowl heat chocolate and coconut oil in 20 second intervals in the microwave until completely melted.
- Spoon a small amount of chocolate into lined muffin pan. Just enough to coat the bottom and about ¼ inch up the sides. Gently swirl pan to coat sides and place pan in the freezer for 5 minutes or until chocolate sets.
- Spoon about 1 teaspoon of date paste into each chocolate coated cup and gently spread into an even layer with back of small spoon.
- Add crisp rice cereal to remaining chocolate and spoon about 1 tablespoon of mixture over the date paste layer.
- Place pan in freezer for 20 - 30 minutes or until chocolate is fully set.
- Store in a sealed container in the freezer.
