Chocolate-caramel cups

Chocolate-caramel cups

6 ratings

Deniz, food blogger and cookbook author

fructopia.de

„These cookie cups filled with creamy caramel and loads of chocolate are everything you want in a dessert–especially when you live on a fructose free or vegan diet.“

Difficulty

Easy 👌
30
min.
Preparation
18
min.
Baking
30
min.
Resting

Ingredients

Servings:-12+
200 g
spelt flour (type 630)
145 g
margarine (refrigerated, divided)
145 g
rice syrup (divided)
1 tbsp
vodka
¼ tsp
salt
150 g
coconut milk
2½ g
ground vanilla bean
2½ tbsp
cocoa butter
3½ tbsp
cocoa powder
Metric
Imperial
  • 200 g spelt flour (type 630)
  • 145 g margarine (refrigerated, divided)
  • 145 g rice syrup (divided)
  • 1 tbsp vodka
  • ¼ tsp salt
  • 150 g coconut milk
  • 2½ g ground vanilla bean
  • 2½ tbsp cocoa butter
  • 3½ tbsp cocoa powder

Utensils

  • small pot
  • oven
  • muffin tin
  • plastic wrap
  • heat-proof bowl
  • candy thermometer
  • whisk
  • cookie cutter or glass (muffin cup-size)
  • large mixing bowl
  • rolling pin

Enjoy with

Coffee
A hot cup of drip coffee or an espresso is the perfect complement to the rich chocolate and caramel. The perfect match for a Sunday afternoon spent with friends.

Nutrition per serving

Cal
219
Protein
1g
Fat
16g
Carb
19g

Step 1/7

In a large bowl, combine spelt flour, some of the margarine, some of the rice syrup, vodka, and salt until dough is smooth and uniform in consistency. Wrap dough in plastic wrap and transfer to refrigerator. Allow to set for approx. 30 min.
  • 200 spelt flour
  • 100 margarine
  • 50 rice syrup
  • 1 tbsp vodka
  • ¼ tsp salt
  • plastic wrap
  • large bowl

In a large bowl, combine spelt flour, some of the margarine, some of the rice syrup, vodka, and salt until dough is smooth and uniform in consistency. Wrap dough in plastic wrap and transfer to refrigerator. Allow to set for approx. 30 min.

Step 2/7

Preheat oven to 180°C/350°F. Roll out the dough, use a cookie cutter or a glass to cut out 12 circles large enough to fill the muffin cups.
  • oven
  • cookie cutter or glass
  • rolling pin

Preheat oven to 180°C/350°F. Roll out the dough, use a cookie cutter or a glass to cut out 12 circles large enough to fill the muffin cups.

Step 3/7

Place one circle in each cup, pressing it down in the middle and up the sides. Pierce the bottom several times with a fork. Bake for approx. 10 min. at  180°C/350°F. Allow to cool. Leave the oven on while preparing the fillings.
  • oven
  • muffin tin

Place one circle in each cup, pressing it down in the middle and up the sides. Pierce the bottom several times with a fork. Bake for approx. 10 min. at 180°C/350°F. Allow to cool. Leave the oven on while preparing the fillings.

Step 4/7

In the meantime, prepare caramel. Melt margarine in a small pot over medium-high heat until slightly browned. Add coconut milk, some rice syrup, and ground vanilla bean. Stir frequently and simmer for approx. 20 min. until caramel has thickened and turns golden brown.
  • 150 coconut milk
  • 75 rice syrup
  • 45 margarine
  •  ground vanilla bean
  • small pot
  • whisk

In the meantime, prepare caramel. Melt margarine in a small pot over medium-high heat until slightly browned. Add coconut milk, some rice syrup, and ground vanilla bean. Stir frequently and simmer for approx. 20 min. until caramel has thickened and turns golden brown.

Step 5/7

Pour caramel into each muffin cup and bake for approx. 6 – 8 min., then set aside to cool.
  • oven

Pour caramel into each muffin cup and bake for approx. 6 – 8 min., then set aside to cool.

Step 6/7

Melt cocoa butter in a heat-proof bowl set over a small pot of gently simmering water. Stir until it has reached 46 - 49°C/114 - 120 °F. Remove from heat and cool down to 27°C/80°F. Stir in cocoa powder and remaining rice syrup and heat up again to 32°C/89 °F.
  •  tbsp cocoa butter
  •  bsp cocoa powder
  • 2 tbsp rice syrup
  • small pot
  • heat-proof bowl
  • candy thermometer
  • whisk

Melt cocoa butter in a heat-proof bowl set over a small pot of gently simmering water. Stir until it has reached 46 - 49°C/114 - 120 °F. Remove from heat and cool down to 27°C/80°F. Stir in cocoa powder and remaining rice syrup and heat up again to 32°C/89 °F.

Step 7/7

Fill cookie cups with chocolate, then allow to cool completely. If desired, top with sliced banana and unsweetened cornflakes. Enjoy!

Fill cookie cups with chocolate, then allow to cool completely. If desired, top with sliced banana and unsweetened cornflakes. Enjoy!