This recipe is for delicious, sweet and crunchy mini chocolate cups that are filled with a crunchy caramel granola filling. These mini cups are easy to make, only including a few staple ingredients. Serve them as an afternoon snack, sweet treat, include them in a dessert buffet or just snack on them whenever you feel like. These Granola & Salted Caramel Filled Mini Chocolate Cups are both gluten and sugar free.
Home made candy is so underestimated! I love making it since you can mix, match and include just as you like! Another benefit is of course that you know what it’s made of and can make your candy healthier… if you want to! These caramel granola stuffed mini chocolate cups are made with a vegan and sugar free chocolate, a lovely and crunchy hazelnut baked cinnamon and cardamom granola and a light yet delicious caramel sauce, then topped with sea salt on top! These mini chocolate cups are delicious, crunchy, sweet, but still not too much or overwhelming. I prefer to make my chocolate cups with a quite thin chocolate layer and add more filling instead. The caramel sauce is made with low fat cream (I used 4%), fiber syrup and sugar free granulated sugar. It is creamy, has a lovely caramel taste but still not heavy or too much. I wanted to make the filling warm, inviting and flavorful, hence using a hazelnut baked cinnamon and cardamom granola. But you can use any granola that you like or have at home. These caramel granola cups are easy to make and can be eaten all day round since they’re made with sugar free chocolate and sweetener.
A few tips:
- I used low fat cream with inly 4% fat for the caramel sauce. This makes the caramel sauce lighter and healthier. You can choose any cream that you like.
- Make sure to let the sugar and syrup melt and incorporate in the cream, then bring it to a boil so it caramelizes. Cook it for about five minutes on high heat without stirring. If you want to stir you can do it maximum once, otherwise the “sugar” will not caramelize properly. After five minutes, lower the heat and let the caramel sauce simmer for 20-45 minutes, until it has reduced and become thick.
- You can of course use any caramel sauce that you have at home or your own recipe.
- I used a hazelnut baked cinnamon and cardamom granola. You can use your favorite granola that you like or have at home.
- I used vegan and sugar free dark chocolate. I would recommend you not to use a too light chocolate when making these chocolate cups. The darker chocolate makes a lovely contrast to the caramel granola filling.
- The amount of granola and caramel sauce will vary slightly depending on how large your granola pieces are and what type of granola you use. The filling should be creamy, but neither too thick or too thin.
- If you prefer your chocolate cups to have a thicker chocolate layer then you need to increase the amount of chocolate with 25-50g.
- At the same time, if you make the chocolate cups thicker then you will need less granola and caramel sauce.
- These chocolate cups are good to store in the fridge for up to 7 days… if they last that long.
Ingredients for these Granola & Salted Caramel Filled Mini Chocolate Cups:
- Cream (I used low fat – 4%)
- Fiber syrup
- Sugar free granulated sweetener
- Sea salt
- Chocolate
- Granola
Other recipes you might like:
- Mars Ice Cream Cups (Vegan, Gluten, Grain & Sugar Free)
- Brownie & Hazelnut Ice Cream Bars (Gluten & Sugar Free)
- Frozen Banana Chocolate Bites with Nut Butter & Fruits (Vegan, Gluten, Grain & Sugar Free)
- Chokladbollar – Swedish Chocolate Balls (Vegan, Gluten, Oil & Sugar Free)
- Three Ingredients Chocolate Nougat Eggs (Vegan, Gluten, Grain & Refined Sugar Free)
- Peanut Butter Chocolate Eggs (Vegan, Gluten, Grain, Sugar Free & Low Carb)
- Salted Caramel Filled Chocolate Cookies (Vegan, Gluten & Sugar Free)
- Chocolate Covered Banana Sushi (Vegan, Gluten & Sugar Free)
- Chocolate Protein Mug Cake (Gluten, Sugar & Dairy Free)
- Four Ingredient Sweet Potato Chocolate Mousse (Vegan, Gluten & Sugar Free)
- No Bake Gingerbread Cakesicles (Vegan, Gluten, Nut & Refined Sugar Free)
- Chocolate Covered Brownie Cakesicles (Gluten & Sugar Free)
- Chocolate Cheesecake Tartelette (Gluten, Sugar Free & Low Fat)
- Champagne Chocolate truffles (Sugar Free)
- Cherry Chocolate Oat Cake (Vegan, Gluten, Oil, Nut & Sugar Free)
- Yogurt Parfait with Cherries & Chocolate Waffles (Gluten & Sugar Free)
- Healthy Chocolate Mousse (Vegan & Sugar Free)
Granola & Salted Caramel Filled Mini Chocolate Cups (Gluten & Sugar Free)
Ingredients
For the caramel sauce
- 2 1/2 dl Cream (I used low fat with only 4%)
- 3/4 dl Fiber syrup (or any other syrup)
- 3/4 dl Sugar free granulated sweetener (or granulated sweetener of your choice)
- A pinch of Sea salt (optional)
For the chocolate cups
- 125 g Sugar free dark chocolate
- 1/2 dl Granola (I used a hazelnut baked granola with cinnamon and cardamom)
- 1/2 dl Caramel sauce
- Sea salt, to top
Instructions
- Start by making the caramel sauce by adding the ingredients to a small pot. Let the sugar and fiber syrup melt and incorporate with the cream. Then increase the heat and bring the sauce to a boil. Let it boil for about five minutes. Do stir it (maximum one time) while it boils on higher heat. After five minutes lower the heat and let the caramel sauce simmer until it has reduced, thickened and is golden brown. This takes 20-45 minutes. Add a pinch of sea salt and stir to incorporate. Place in a jar and let it cool. This makes more caramel sauce than you will need for these mini chocolate cups.
- Melt 2/3 of the chocolate over a water bath or in the microwave.
- Meanwhile prepare 12-16 small cupcake liners on a plate.
- When the chocolate has melted add about 1-2 teaspoons of melted chocolate to each liner. Spread the chocolate on the sides of the muffin liners using the back of a spoon. Make sure you cover all parts well to avoid the filling from leaking out. Add more chocolate if needed. Place in the fridge for 10-15 minutes and allow the chocolate to set.
- Meanwhile combine granola and caramel sauce in a small bowl. The amount of granola and caramel sauce will vary depending on which granola you use (how large the pieces are).
- Take out the muffin liners from the freezer and fill them 4/5 way up with the granola filling. Place in the fridge while you melt the remaining chocolate.
- Melt the remaining chocolate over a water bath or in the microwave.
- Take out the chocolate cups from the fridge and cover each one with 1/2-1 tsp chocolate. Sprinkle sea salt on top (optional).
- Place in the freezer for 10 minutes for the chocolate to set.
- Store in the fridge for up to 7 days.