No-bake dark chocolate caramel cups

Step 1

Combine the base ingredients in the Vitamix Container and blend until finely chopped and sticky, stopping to scrape down the sides once or twice to assist with blending if needed. Press this mixture into the base and sides of 12 x (3 tablespoon capacity) silicone muffin molds or paper cases. Pop into the fridge until needed.

Step 2

Combine date caramel ingredients in the Vitamix Blending Bowl and blend on low until smooth, stopping to scrape down the sides once or twice to assist with blending if needed. Evenly divide this mixture between the lined moulds, smoothing off the tops as best as you can.

Step 3

Combine chocolate topping ingredients in a bowl set over a saucepan of boiling water and stir until combined and smooth. Evenly divide between the lined moulds to cover the tops of each 'cup'. Chill in the fridge for 4 hours or overnight to set before serving.

Step 4

To serve, remove from the silicone moulds.They will store in an airtight container in the fridge for up to 1 week, although it's unlikely they'll last that long!