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SALTED CARAMEL SUNTELLA CUPS

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These easy no-bake keto treats never last long at my house.  Give them a go and you’ll see why!

Here I used both white and salted caramel sugar-free chocolate chips to get three different layers.  However, feel free to make these with your choice of regular or vegan chocolate chips.

Similarly, I am a huge fan of Lakanto Suntella (a delicious sugar-free nut-free chocolate sunflower seed spread sweetened with monk fruit!), but you can certainly substitute your favourite seed or nut butter.  If you want to try Suntella, use discount code “DRTARA” to save.

Ingredients for 6 large cups (or more if you use a mini muffin pan):

  • 1/2 bag (approximately 3/4 cup) sugar-free white chocolate chips (or your choice of chocolate chips)

  • 4-6 Tbsp Lakanto Suntella sugar-free chocolate spread

  • 1/2 bag (approximately 3/4 cup) sugar-free salted caramel chocolate chips (or your choice of chocolate chips)

  • 2-4 tsp coconut oil, divided

  • optional Maldon salt flakes for topping

Directions

  1. Line 6 standard muffin cups with silicone liners.

  2. Melt 1/2 bag white chocolate chips with 1 to 2 tsp coconut oil in a double broiler over simmering water.

  3. Pour 1 Tbsp of melted chocolate in the bottom of each lined muffin cup and freeze for 10 minutes.

  4. Top each cup with 2-3 tsp Suntella or your choice of peanut or nut butter and freeze for another 10 minutes.

  5. Melt 1/2 bag sugar-free salted caramel chips with 1 to 2 tsp coconut oil in a double broiler over simmering water.

  6. Top each cup with 1 Tbsp melted chocolate and freeze for a couple minutes.  Sprinkle with Maldon salt as desired and then put in the fridge until set.

  7. Devour!

Salted Caramel Suntella Cups can be stored in an airtight container in the fridge for one week or frozen for longer.