Date Caramel Cups by @livs.table

Ingredients:

Base
1 cup almond meal
½ cup gluten-free flour (or plain flour)
1 tbsp date powder
Pinch of salt
3 tbsp coconut oil, melted
2 tbsp maple syrup

Date caramel
1/4 cup almond butter (smooth)
2 tbsp coconut oil, melted
3 tbsp date powder (or to taste, for sweetness)
Pinch of salt

Flaky sea salt to garnish

Method:

1. In a bowl, mix together the almond meal, flour, date powder, and salt. Add the melted coconut oil and maple syrup, and stir well until combined. Take a tablespoon of the mixture and press into the mini muffin cups. Bake at 180°C for 8–10 minutes, or until lightly golden. Allow to cool slightly.
2. For the caramel, whisk together the almond butter, melted coconut oil, date powder and salt until smooth. Spoon (or pipe) into each of the bases. Sprinkle with flakey sea salt and place in the fridge for an hour or until completely set.
3. Store in the fridge in an airtight container for up to 1 week.