Vegan Chocolate Caramel Cups
These vegan chocolate caramel cups call for just 2 simple ingredients: chocolate and dates! This recipe is easy to make and always a hit!
- 2-ingredient – all you need is chocolate and dates
- vegan and gluten-free – works for those with dietary restrictions
What You’ll Need
- dates – any variety of dates work but medjool or sayer are my favourite for this recipe
- chocolate – any dairy-free chocolate chips or dark chocolate works
- optional ingredients – to enhance the chocolate and caramel flavours, you can add a pinch of sea salt and vanilla
Step by Step Instructions
Step 1. Soak the dates in a bowl of hot water for 15 minutes then drain well. It’s ok if they’re wet just be sure to drain off any excess water.
Step 2. Add the dates to a food processor and blend into a paste. Add the sea salt and vanilla as well, if you’re using.
Step 3. Melt the chocolate in a double boiler or in the microwave. If you’re using the microwave, check and stir it every 15 seconds to be careful not to burn it.
Step 4. Make the cups! Here’s how:
- Start by adding a bit of chocolate to the bottom of 12 muffin liners or silicone baking cups. Freeze until hardened, this should take less than 10 minutes.
- Divide the date paste between the cups then top with the rest of the melted chocolate and freeze until the chocolate is hard.
Tips and Suggestions
- It’s helpful to use wet fingers to help spread the date pate around the cups.
- Finished cups can be stored in the fridge for up to 2 weeks or frozen for up to 2 months.
- If you don’t have dairy-free chocolate chips or dark chocolate on hand, use the chocolate recipe from these peanut butter cups.
- These can be made sugar-free by using sugar-free chocolate such as Lily’s.
- Easy Vegan Desserts with 6-Ingredients or Less
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- Soak the dates in hot water for 15 minutes then drain well. It’s ok if they’re wet, just be sure to drain off any excess water. Press them down as you drain them to get remove excess water.
- Add the drained dates to a food processor and blend into a smooth creamy paste. Add the vanilla and sea salt, if using.
- Melt the chocolate chips in a double-broiler, or in the microwave in stirring every 15 seconds until smooth and creamy.
- Divide small spoonfuls of chocolate between 12 large or 24 mini cupcake liners, spreading it around to cover the bottoms.
- Place in the freezer for 10 minutes or until hardened.
- Once hardened, divide the date paste by spoonfuls between the 12 (or 24) cups. It helps to use wet fingers to smooth the paste out in each cup.
- Top each cup with the rest of the melted chocolate, spreading it around with a spoon to cover up the date paste.
- Pop the cups back in the freezer for 10-15 minutes or so until the chocolate has completely hardened.
I used Enjoy Life brand dairy-free chocolate chips to make these. Alternatively, you can chop up a good quality dark chocolate bar and melt that down. I found the chocolate chips to be a little on the sweet side so these might work better with some good quality dark chocolate.
Store in a sealed container in the fridge for up to 2 weeks or freezer for up to 2 months.
If you don’t have dairy-free chocolate chips or dark chocolate on hand, you can use the chocolate recipe from these peanut butter cups from maple syrup, coconut oil and cocoa powder.
Keywords: chocolate caramel cups, healthy chocolate cups recipe
UPDATE NOTE: This recipe was originally published on August 9, 2015. It was updated with new photos and text on May 29, 2020.