Vegan Chocolate Caramel Cups.
Rich, smooth, homemade chocolate is filled with a delicious date caramel, making these candies extra decadent!
Ingredients
For the chocolate:
- 5 Tablespoons unsweetened cocoa powder
- 5 Tablespoons coconut oil solid
- 2½ Tablespoons maple syrup
For the caramel:
- 8 Medjool dates pitted*
- 2-3 Tablespoons water
- big pinch of sea salt
Instructions
- Line a muffin tin with 9 paper liners.
Make the chocolate:
- 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 caramel:
- If your dates seem dry, soak them in warm water for 5 minutes. 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.
Notes
Store chocolate caramel cups in the refrigerator. They should stay fresh for about a week.
You can also freeze these - store in a freezer safe container for up to 3 months.
If you can't find Medjool dates, you can use Deglet Noor dates.
Nutrition
Calories: 147kcalCarbohydrates: 21gFat: 8gSaturated Fat: 6gSodium: 1mgPotassium: 203mgFiber: 2gSugar: 17gVitamin A: 30IUCalcium: 23mgIron: 0.6mg
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