Chocolate cups are filled with naturally sweet Paleo caramel made from dates! This is a decadent candy that you can feel good about eating!
Don’t you just want to reach out and grab one of these gooey, sticky, caramel filled cups? Tempting, right? I have a container of these in the fridge right now, and I’m having a hard time not running in there to grab another one.
These Paleo caramel chocolate cups came about this weekend when I just had this urge for something with caramel. It may be because I’m planning to bring caramel corn to a party next week…I have caramel on my mind, I guess! Anyway, I didn’t want to fuss and make a bunch of sugary caramel on the stove, so naturally I thought of date caramel.
I can’t even express how much I love making caramel out of dates. Some dates, a dash of water, and a pinch of salt, and a good whirl in the food processor, and suddenly you have awesome, healthy, sticky caramel. I just love simple things like that.
This time a few of my dates were on the drier side, so I did go ahead and soak them in warm water for about five minutes. That bit of soaking really made it much easier to puree them. If your dates seem dry, definitely take the few minutes to soak them, it will be worth it.
I made a simple refined sugar free chocolate based on Melissa’s recipe. This chocolate does melt rather easily, so you definitely want to store these caramel cups in the refrigerator.
I love a good healthy dessert. These are grain free, vegan, and allergy friendly. Plus, dates are a good source of magnesium and potassium as well as fiber. These are the perfect way to satisfy your sweet tooth or chocolate craving!
- ¼ cup + 1 Tablespoon unsweetened cocoa powder
- ¼ cup + 1 Tablespoon coconut oil (solid)
- 2½ Tablespoons maple syrup
- 8 Medjool dates, pitted*
- 2-3 Tablespoons water
- big pinch of sea salt
- Line a muffin tin with 9 paper liners.
- Place the coconut oil in a bowl and microwave for about 20 seconds or until melted.
- Whisk in the maple syrup and the unsweetened cocoa powder.
- Spoon some chocolate into each paper liner, then refrigerate for about 15 minutes or until firm. You should have half of the chocolate left over.
- Make the date caramel: Place the pitted dates, sea salt, and 2 tablespoons water in a mini food processor. Process until the dates are pureed and very smooth. If needed, add more water.
- Spoon some date caramel into each paper liner.
- Spoon some more chocolate on top of the caramel in each cup, and use the back of a spoon to smooth it out.
- Place in the refrigerator to chill for at least one hour before eating. Store leftovers in the refrigerator.