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5 Ingredient Salted Date Caramel Cups { GF & V }


Bottom Layer

  • 1 cup vegan semi sweet chocolate chips

  • 3 tbsp. almond butter

Middle Layer

  • 6 oz. medjool dates , soaked in hot water for 1 hour then pitted

  • 3/4 cup unsweetened coconut cream

Top Layer

  • 1 1/4 cup vegan semi sweet chocolate chips

  • Kosher sea salt


  1. Line a muffin tin with silicone or paper cupcake liners. In a microwave safe bowl, add chocolate chips and almond butter. Heat in 30 second increments, stirring in between, until chocolate is melted.

  2. Add a tbsp. of melted chocolate to the bottom of each liner. Continue until all liners are filled and the bottoms are covered completely. Place in the freezer to set for 20 minutes.

  3. While chocolate is setting, add half of the pitted/soaked dates to a food processor or blender. Pulse a few times and then add in half of the coconut cream. blend on high making sure the scrape down the sides. Add the remaining dates and coconut milk until smooth and creamy. Note * high speed blenders usually work faster but it may be easier to use a food processor to scoop out the caramel.

  4. Remove muffin tin from the freezer and add a tbsp. of date caramel to the center of each cup. Place back in freezer.

  5. Add the 1 1/4 cup chocolate to a microwavable safe bowl and heat in the microwave in 30 second increments to melt.

  6. Add a tbsp. of chocolate to the top of each cup, ensuring they cover the caramel completely. I like to shake lightly side to side to give them an even top.Freeze for about 30 minutes to set. Add a sprinkle of kosher salt on top and ENJOY!

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