Black Treacle Salted Caramel Walnut Butter Cups

I have to admit I saw a similar recipe for this on The Minimalist Baker for Bourbon Almond Butter Cups and wanted to create my own version of them. This is a little different with a strong flavour that might not be for everyone, especially considering that I used 85% dark Chocolate from Divine which is my favourite.

If you like your chocolate a little less bitter then use 70% but I would not go less than that otherwise it will be over powered by the treacle. From a nutrition point of view there is probably a bit too much sugar in this for any real health benefits but on the other hand, if you have just one there are lots of good things in them too from the walnuts and dark chocolate.

I did not mention it in the title but they really are a frozen dessert, that is if you want to be able to eat then with little or no mess. They are amazing out of the freezer and not just grabbing one every time I go past the freezer is a bit of a battle. Just one of these little cups will give you a fantastic hit of chocolate and sweetness that will keep you going for hours though.

Just so you know, I have been doing a lot of unhealthy desserts recently, full of fat and sugar but my recipes will go back to being healthy in the coming weeks. I am not saying there won’t be any more sweet treats but I will at least be reducing the sugar that I use.

Black Treacle Salted Caramel Walnut Butter Cups

Makes 12

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins (not including making sauce)

Ingredients

1/2 Batch Black Treacle Salted Caramel Sauce, completely cooled

150g/5.25oz Dark Chocolate, at least 70%

75g/2.5oz Walnuts

2 tbs Walnut Oil

1 tbs Powdered Agave

Sea Salt for Sprinkling on top

Instructions

1. Place the walnuts in a food processor and blend until they begin to form a paste then add the walnut oil and powdered agave and blend until you have a smooth paste.

2. Melt the chocolate in a bowl over a pan of simmering water. Take care here to make sure the water does not touch the bottom of the bowl.

3. Spread out 12 silicone mini cup cases and pour about 1/2 to 1 tsp of melted chocolate in each. Swirl it up the sides of each case making sure it is full covered then place them in the freezer for 15 mins to completely set.

4. When the chocolate has set place a small dollop of walnut mixture in the bottom of each one, pressing it down flat and then pour over caramel sauce until it nearly reaches the top. Pour another 1/2-1 tsp of chocolate over the top to seal up the sides. Sprinkle with sea salt and place in the freezer until completely set (about 2-3 hours) then remove from silicone moulds and keep in freezer.