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Caramel Chocolate Cups

These Salted Caramel Cups are messy, creamy and absolutely out of this world. The perfect vegan Halloween treats.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour
Servings 9 cups


chocolate coating

  • 100 g dark chocolate (roughly 1 cup)
  • 1 tsp coconut oil

date caramel

  • 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.