Salted Miso Caramel Cups

Start by making the crust. In a dry skillet over medium heat, toast sunflower seeds until fragrant. Remove from heat and set aside to cool for a minute.

Place seeds and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect (if it’s too dry, add more dates, if it’s too wet add sunflower seeds).

Make the caramel by adding the dates and a couple tablespoons of the hot water to the same food processor (no need to wash it) and blend on high until the dates form a smooth paste. Add more hot water if necessary. Next add the coconut oil, cashew butter, lemon juice, miso, and vanilla. Blend on high until smooth and creamy. Taste and adjust seasoning if necessary. Spread a heaped tablespoon of caramel over the crust layer of each cup. Use wet fingers to smooth it out.

Lastly, melt the chocolate over a double boiler. Spoon on top of each cup and sprinkle with flaky salt, then freeze.

Remove cups from the freezer, pop off the molds, say thank you, and enjoy! Store leftovers in the freezer for up to one month.