fulfilling your sugar cravings without the refined sugar
You wouldn’t believe these cupcakes are vegan and free from refined sugars. Yet they still taste insane (in my opinion). The sweetness of the dates in the caramel layer not only gives these cupcakes a perfectly sweet taste, but also adds so much gooeyness to the texture. I warn you they’re quite messy to eat, but so worth it.
These take a little longer than my usual bakes to create, which is only down to the fact there are 4 layers. (added a dough layer to mix things up) The time taken is so worth it. Plus there isn’t any waiting around as you can get on creating the next layer whilst the previous one cooks or sets.
These cupcakes can be gluten free if you use GF oats and are free from dairy and eggs. I take my hat off to you if you are able to eat only one. They are so moreish!
Makes 12 cupcakes
takes approx. 1 hour in total.
For the bottom layer
90g coconut flour
3 tablespoons maple syrup
80ml coconut oil (melted and cooled)
Sprinkle of salt
For the caramel layer
220g dates (soaked in boiling water for 15 minutes)
90ml maple syrup
70ml coconut oil (melted)
1 1/2 teaspoons vanilla extract
¼ teaspoon salt
For the dough layer
130g oat flour (oats blitzed in food processor, use gluten free if required)
25ml coconut oil (melted)
90ml maple syrup
150g of ground almonds
50g dark chocolate (grated or cut into small chunks)
sprinkle of salt
For the chocolate topping
40ml coconut oil (melted)
40g cacao powder
2 tablespoons maple syrup
¼ teaspoon salt
1. Preheat oven to 200°C/390°F, and grease your muffin tray with coconut oil.
2. Combine the coconut flour and salt for the bottom layer in a bowl, adding the maple syrup slowly as you stir. The mixture should be crumbly.
3. Add your coconut oil (should be at room temperature) and combine until a ball is formed. Use hands if need be and ensure there are no clumps of coconut oil.
4. Flatten the dough into your greased muffin tray and bake for approx. 4 minutes. The edges need to have turned a nice golden brown colour.
5. Whilst your bottom layer cools completely, make the caramel layer. Combine all of the caramel layer ingredients into a food processor and blitz until a caramel consistency is formed.
6. Once you have achieved this, pour over your cooled crust and place into freezer to set. This should take approx. 20 minutes.
7. Whilst the crust and filling are cooling, combine together all of the ingredients for the dough layer. Then split the mixture between the cupcakes and press down firmly. Place back into the freezer.
8. Next, create your chocolate topping by whisking together the ingredients. Pour onto each cupcake and smooth evenly. Sprinkle some salt on top and place back into freezer to set. This should take approx. 10 minutes.
9. Take out of freezer and gently remove the cupcakes from the tray. This may be easier once you’ve allowed them to warm up for a couple of minutes.
When smoothing your chocolate layer on top, make sure you do this quickly as the cold from the caramel and dough begins to set the chocolate as you pour!
Store in the fridge.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats