Go Back
Print Pin

Granola & Salted Caramel Filled Mini Chocolate Cups (Gluten & Sugar Free)

These mini chocolate cups filled with salted caramel granola are perfect small sweet treats that are both gluten and sugar free.
Course Afternoon Snack, Candy, Chocolate, Dessert, Sweet Snack, Sweet Treat
Cuisine All around
Keyword Easy, Gluten-Free, Heathier, Sugar Free
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 cups

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.