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Salted Caramel Cups

salted caramel cups
There was a lounge chair in my childhood home that my beautiful Mother liked to sit in. Above this chair hung an array of old family photos. Next to the chair was a door that led to the hallway and onto my bedroom.
As a child, I was a fine tantrum thrower and from a very young age I added door slamming to my repertoire of foot stomping and arm crossing.
Each time I slammed this particular door, the photos would fall onto my Mum’s chair and consequently my Mum. Despite getting in frightfully deep trouble for this it was an act I continued for many years. The only thing that stopped me was my Dad finally removing the door.
I have always hoped that my little girl, who is like me in many ways, would dodge this trait. Things were looking good; she has never been a tantrum thrower and has always been a happy and delightful little thing. I suspect that not having two older, antagonising brothers may have helped her to remain calmer than I was.
All of this changed only days ago. She stormed off to her room, the reason is unbeknown to me, and slammed the door. I didn’t react. She then opened her door simply to slam it again. I didn’t react. She then started slamming her bedroom cupboards. By now I’m in a bit of shock. This is all very out of character and I can’t begin to think where the behaviour is coming from and what it is all about.
I thought back to when I used to do it and how I felt.
I went to her room. I softly asked her if she needed a cuddle, if she felt sad. She stomped her feet, crossed her arms and said “No, I’m very, very angry”.
Again, nothing had happened, her anger had seemingly come from nowhere. The morning was like every other. However, she had been unwell and I suspect her little body and mind were exhausted.
I let her be.
Not too long after she came out and held me. She cried and took herself back to being a small child again. I could see that right at that moment she didn’t want to be six, she wanted to be two like her brother. She wanted to stay home with Mum and be carried places and not have homework to do and beds to make.
I worried about her all day. After school I went and spoke with her fabulous teacher who assured me that she had only seen the delightful, beautiful and ever helpful girl we know so well. That she was as happy as always at school and everything was fine.
Lu came home and was indeed her usual lovely, cheerful self. The sunshine had worked its magic and whatever had happened earlier in the day had thankfully passed.
It’s now the evening. I’m fairly confidently my little princess won’t be slamming doors on Dad’s watch. There are some things that are saved just for Mum. Bless her.


Salted Caramel Cups


  • 2 cups raw cashews
  • 2 tablespoons coconut oil
  • pinch of salt
  • 1 teaspoon concentrated natural vanilla extract
  • 1/4 cup coconut milk
  • 16 medjool dates, seeds removed


  • 1 cup raw cashews
  • 1/2 teaspoon salt
  1. Place the two cups of cashews that you will use in the caramel into a medium sized bowl and cover with water.
  2. Place the deseeded dates in a medium sized bowl and cover with boiling water.
  3. Place the crumb ingredients into your food processor and quickly pulse to roughly chop. Set this mixture aside.
  4. Drain the cashews and add them to your food processor with the coconut oil, salt, vanilla and a tablespoon of the coconut milk. Blend at high speed. Add the remaining coconut milk and blend again until the mixture is smooth. Drain the dates and add them to the mixture in the food processor. Blend at high speed until smooth and well combined.
  5. Place two tablespoons of the crumb mixture into your four serving glasses. Dollop on a heaped dessert spoon of the caramel and lightly sprinkle with salt (optional). Dollop again with a heaped dessert spoon of caramel. Top each of the glasses with the remaining crumb mixture. Serve. Eat. Enjoy.

These are large serves, you could easy make six.

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Salted Caramel Cups
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