Healthier Caramel Stuffed Chocolates

Sweetened with just banana and dates! To make the caramel super smooth and gooey, I recommend using the 1.4L container from Vitamix which blends it up in seconds. Created by @chloeevegan.

Ingredients

• Chocolate Coating/Garnish:
• 120g Dark Chocolate
• 1 Tablespoon Coconut Oil
• 12 Strawberry Slices
• 1 Medium Banana
• 4-5 Medjool Dates
• 65g Peanut Butter
• 1 Tablespoon Oat or Soy Milk
• 1 teaspoon Vanilla

Directions

1. Place a 12 mini cup silicon tray into the freezer for 10-15 minutes.
2. Place chocolate and coconut oil into a small bowl and microwave in 20-second increments, stirring between each, until fully melted. Coat the silicon tray cup with the chocolate, ensuring both the bottom and sides are well covered. Place back into the freezer. Place leftover chocolate aside.
3. Place all caramel ingredients into the container and blend until smooth. Add more oat milk if needed.
4. Dollop the caramel into the chocolate cups, top with the strawberry slices and drizzle over the remaining chocolate. Set in the freezer for 5-10 minutes, or until the chocolate has set.
5. Remove from the silicon tray and enjoy! Store in the fridge for 4-5 days or freezer (remove 10 minutes before eating).