Chocolate Caramel Custard Cups
These deliciously decadent chocolate caramel custard cups are the perfect after dinner treat. Delicious homemade custard atop a chocolate cake cup and topped off with a date caramel topping. To die for!
Chocolate caramel custard cups – makes 3-4 single servings
  1. Chocolate cup
  2. 3/4 cup whole wheat flour
  3. Heaping 1/2 cup baked sweet potato or pumpkin purée
  4. 1/4 cup baking cocoa
  5. 1 tsp vanilla extract
  6. 1 tsp baking powder
  7. 1 tsp pure maple syrup
  8. 1 tbsp olive oil
Custard filling
  1. 3 eggs
  2. 1 cup almond milk
  3. 1 tsp vanilla extract
  4. 1 tbsp coconut sugar
Caramel topping
  1. 1/3-1/2 cup date caramel
  2. optional musclegg chocolate caramel egg whites
Recipe Notes

Preheat oven to 350 degrees f. OiL 3-4 small ramekins. Set aside. Fill a large 9x13in glass pan with 1 inch water. Set aside. Get out two bowls. In one bowl, combine ingredients to make your custard filling. Set aside. In the other bowl, combine ingredients to make your chocolate cups. Mix well with hands until mixture is easily manageable. Separate Dough into 3-4 equal portions. Press into the bottom of your ramekins. Pour custard filling over the chocolate layer. Place ramekins in the 9x13in glass pan. Bake ~50-60min or until tops are cooked. Let cool then top with date caramel topping and muscle egg egg whites and enjoy.