Ingredients

The following ingredients have 18 Servings
  • 8-10 pitted medjool dates (120g)
  • 1/2 cup water (120g)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 1/2 cup dark chocolate chips (270g)
  • 1 cup crispy rice cereal (30g)

Instruction

  • Blend the dates, water, salt, and vanilla until smooth. If it gets stuck, stop, scrape down the sides, and try blending on a lower speed for longer.
  • Set the caramel in the freezer while you make the chocolate coating.
  • Melt the chocolate chips. Stir in the crispy rice cereal.
  • Line a mini muffin pan with paper liners and drop a small spoonful of the chocolate cereal mixture into the bottom of each. Try to leave a well in the center.
  • Freeze for 10 minutes.
  • Place a dollop of caramel in the center of each cup.
  • Top with more of the chocolate cereal mixture. Shake the pan so the chocolate goes down the sides completely surrounding the caramel.
  • Freeze until set.
  • Enjoy! Keep in the fridge or freezer.