Paleo Snickers Cups

by Evolved Chocolate

Paleo Snickers Cups

You're not you when you're eating bad ingredients. That's the slogan right?
This loaded candy cup will definitely satisfy your hunger.
Prep Time30 mins
Total Time30 mins
Course: Dessert
Keyword: gluten free, no bake, Paleo
Servings: 6 cups

Ingredients

Chocolate Cup Ingredients:

  • 1 ½ cup dark chocolate melted

Nougat Ingredients:

  • 1 cup maple syrup
  • ½ cup water
  • .25 ounce powdered gelatin 1 packet
  • 2 tablespoons water
  • ¼ cup coconut flour
  • ¼ cup water

Peanut Caramel Ingredients:

  • 5 dates pitted
  • Hot water
  • 1 tablespoon Roasted Unsweetened Coconut Butter
  • Pinch of salt
  • cup plain peanuts sub almonds or cashews for a paleo version

Instructions

For the Chocolate Cup:

  • Take a wax lined cupcake liner OR silicone cupcake liner(this one works best and can be reused!) and spoon 2 tablespoons of melted chocolate into bottom. 
  • Swirl around, covering the entire cavity of the cupcake liner.
  • Turn cup over and shake out any excess chocolate that might “pool” on the bottom.
  • Turn right side up again, and place on a flat surface and transfer to fridge to set up.

Nougat Instructions:

  • In a small saucepan, bring the maple syrup and ½ cup of water to a boil on medium-high heat.
  • While it is heating, mix together the gelatin and 2 tbsp water in a small bowl, set aside.
  • Using a candy thermometer, check the maple syrup very often and pull off of the heat when it reaches 240℉.
  • With a wire whisk, mix in the gelatin/water mixture until it has melted completely into the hot syrup.
  • Pour into a mixer, fitted with a whip attachment(this is the ONLY attachment that will work here)
  • Whip mixture on high speed for about 5-10 minutes, this will get light in color and start to triple in size.
  • At this point, with mixer still on high, add coconut flour and ¼ cup water, slowly.
  • Keep whipping until a “watery” marshmallow consistency is achieved.
  • Spoon or pipe a small amount of the marshmallow mixture into the bottom of each chocolate cup(about ½” tall) and set aside.

For the Date Caramel:

  • In a small food processor, soak the dates in hot water for 30 minutes.
  • After 30 minutes, drain the water and start to puree the dates until it turns to a paste.
  • Scrape down the sides and add the coconut butter and salt.
  • Once a smooth paste is formed, add the nuts and pulse a few more times until everything is combined and the nuts are roughly broken up(make sure you don't over blend, you want the peanuts chunky!)
  • Spread about 1-2 tablespoons on top of the nuget layer.
  • Let set up in fridge for 15 minutes, then pour melted chocolate over the top, covering the filling and “sealing” the cup.
  • Place in fridge again to set up, peel back the cupcake liner, and enjoy!

Notes

Level: Hard
Equipment Needed: Cupcake liners, small stainless steel pot, stand mixer with whip attachment OR hand mixer, candy thermometer, food processor, bowls, measuring spoons/cups.
Nutrition Facts
Serving Size 1/2 cup
Servings Per Container 12

Amount Per Serving
Calories 311 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 44g 15%
Dietary Fiber 8g 32%
Sugars 34g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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