I cannot believe we are in the last week of October already?! AND Halloween is this week. Which is why I created these Date Caramel Chocolate Cups. Honestly, I can’t stop eating them. Who would have thought that date caramel sauce would fit perfectly between salted chocolate? I mean, I guess that doesn’t seem like a stretch but now that I’ve done it, I’m kicking myself for not creating these a long time ago. This messy caramel goodness is an absolute MUST TRY.
How to make caramel chocolate cups
This vegan caramel sauce is so easy to make. It literally involves soft, gooey dates (pits removed), coconut cream, a little water and vanilla. You for sure need a food processor for this or a badass blender. If I had to choose between my Vitamix and my food processor, I actually think I would pick my food processor. I find it easier to scrape the sides down when making certain recipes. like this date caramel sauce. It is sticky so I found the food processor managed that element better. But either will work!
The blending process is simple, you just need to blend or process until the mixture is thick but smooth. And I dare you to not taste test it. It’s friggin amazing on it’s own. As for the chocolate shell. Melt the chocolate in a little coconut oil. Add a little to each mini cup and using a spoon, drag some of the chocolate up the sides and then freeze. This is the base layer. Once solid, add the date caramel sauce and freeze. And once that is solid, add the last coating or top layer of the chocolate. You guessed it, freeze it until it’s solid.
Bada bing bada boom.
here are a few reasons why I love these date caramel chocolate cups, so listen up!
- These salted caramel cups are nut-free and honestly give the classic peanut butter cups a run for their money. I was skeptical at first when creating this recipe. I thought that maybe they needed a layer of peanut butter in the middle because what is a chocolate cup without peanut butter?! But heck no they don’t! They are amazing and a beautiful dessert all on their own.
- It’s mind-blowing to think that these caramel chocolate cups are refined sugar free. They are naturally sweetened thanks to the dates. I truly think dates are such a magical ingredient. On their own, they have a caramel taste to them which is why they are perfect in these salted caramel cups. And if you are watching what types of sugars you are eating, even with Halloween week ahead of us, you can have these cups as your sweet treat! Super clean, super yummy and they hit the spot.
- 6 ingredients to make these cups. That’s it. Such simple ingredients are used. And these caramel chocolate cups barely take any time to make. Just be aware that there is freezer time (that is necessary). Think simple ingredients, quick to make- could you ask for a better October treat? I highly suggest investing in a silicone mould (hey zero waste!). But if you don’t have one on hand use these baking liners from PaperChef, they are the bee’s knees.
Looking for more vegan Halloween treats? Check these out!
If you didn’t know date caramel sauce was a thing, now you do. And just know that you ARE better with it in your life. I mean especially with COVID around we all need a little more sweet joy in our lives. Just think, a vegan Halloween treat could be waiting for you in your freezer at the end of the day. That honestly brings me joy when I remember I have caramel chocolate cups at home. So treat yourself and make these messy, creamy, out of this world salted caramel cups!
Caramel Chocolate Cups
- 100 g dark chocolate (roughly 1 cup)
- 1 tsp coconut oil
- 12 medjool dates (pits removed)
- 3/4 cup coconut cream
- 2 tsp vanilla
- 4-5 tbsp hot water
- sea salt to top
- Line a muffin tin pan with 9 mini parchment paper liners. Begin by melting the 1 tsp of coconut oil and the dark chocolate in a small pan over low heat.
- Once melted, add 1-1 1/2 tsp of the chocolate to each liner. Using an upward motion with a spoon, guide some of the melted chocolate up the sides of the cup. Making sure the bottom is completely covered and the sides covered but a bit more lightly. Do the same for all 9 cups then place in the freezer for 10 minutes for the chocolate to set. Note: You should have chocolate leftover in the pan as this will be for the topcoat.
- While the chocolate is in the freezer, prepare the date caramel. You will need a food processor for this step. Add the 12 dates (pits removed) to the processor. Dates should be soft and gooey in texture, not hard. Add the coconut cream and vanilla. Being to process.
- Process for 1 minute and then add 4 tbsps of hot water. This will help smooth out the date mixture. Keep blending the mixture until it is smooth, creamy, and thick. If it isn’t smoothing out, add another tbsp of hot water. This should take roughly 5 minutes with a good food processor, scraping down the sides every once in a while.
- Remove the chocolate moulds from the freezer. Add 2 tsp of the date caramel to all 9 chocolate moulds. Taking a spoon, smooth out the top of the date caramel. The date caramel makes enough for a double batch of these cups. If you decide to go down that road just double the chocolate. It does store nicely in the fridge for a few days and is delicious added to smoothies. Once the date caramel is added to the chocolate moulds, place in the freezer for 10 minutes.
- After 10 minutes, remove the pan once again. Add 1 tsp of the melted chocolate on top of the date caramel. Lightly spread it over the top with the back of a clean spoon. Sprinkle sea salt on top. Do the same for all 9. Place back in the freezer for at least 20 minutes.
- Store the cups in the freezer. Let thaw for a minute or two before digging in.