Cereal Cups with Salty Caramel Filling

I am a huge fan of everything that is filled with gooey soft date caramel. I started expermenting with the concept of date caramel when making my Raw Salted Caramel Morsels. I love them so much that I wanted to make a variation of them so here it is: my Cereal Cups filled with salted date caramel !

The date caramel version is just so perfect for so many reasons: no added sugars, no dairy, allergy friendly, incredibly easy to make and tastes perfectly like caramel! And yes,  and the salted version is even better. So this is a treat I would make on the side (as its really easy) and keep it in an airght container in the fridge. Don’t keep it for too long though, the cereal shell will get a bit soggy.

So this is me holding one of these salty caramel beauties! You can guess this is really my happy place after all. Sipping a cup of tea enjoying my homemade sweets. Now what are you waiting for? Hope you all enjoy this recipe! Let me know in the comments if you do!

Healthy Cereal Cups (makes 4)

  • 140g of a sugarfree muesli mix (I used a simple sugarfree one with oats, hazelnuts, linseed, almonds and raisins)
  • 2 tbsp smooth peanut butter
  • 3 tbsp maple syrup
  • pinch of vanilla and salt (if you use salted peanut butter don’t add extra salt here)

Salted Date Caramel

  • 150g dates pre-soaked in water
  • 3 tbsp smooth peanut butter
  • pinch of vanilla
  • 8 tbsp almond milk
  • 1/4 tsp salt (if you like it slightly more salty feel free to add more but have a taste first)

Chocolate Coating

  • 50g of dark Ombar chocolate

Start with the date vanilla caramel by adding the dates, salt and almond milk to your blender. Add a pinch of vanilla here. Blend until very smooth and creamy. Transfer to a bowl and set aside. Pre-heat the oven to 190 degrees Celsius. Now mix the muesli with the maple syrup and peanut butter. Spray your muffin tin with oil and add approx. 2 tablespoon of the sticky muesli mix to each individual muffin shape and press down firmly. Then using your thumb or spoon press in a little mould. This is where we will fill in the date caramel later. Now bake your muesli cups for 10 minutes. Remove from the oven and let cool entirely. Release muesli cups from the mufffin pan. Now fill a generous teaspoon of date caramel into each muesli cup and smooth out the top. Melt your dark chocolate and pour onto each muesli cup. Let the chocolate set and then they are all ready to eat!

++If you are recreating my dishes I would love to hear about it! Leave a comment or tag me on Instagram or Facebook @nic_whensweetbecomeshealthy so I don’t miss it. ++