Chocolate Date-Caramel Cups that will blow your mind

A sweet treat that is surprisingly healthy! These delicious treats of chocolate date caramel cups, are refined sugar free, naturally gluten free and make the perfect guilt free snack.

Who knew dates could be transformed into a delicious creamy caramel?  Making a quick caramel out of dates is my new favourite recipe hack. It’s not exactly caramel, of course, but it’s much healthier and simpler to make. 

A layer of dark chocolate is topped with toasted nuts, coconut and sesame seeds. Followed by the date caramel and another layer of chocolate on top. Try these caramel cups for a sensational taste.

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Chocolate Date-Caramel Cups

5 from 1 vote

Recipe by Jessica Alberts Course: TreatsCuisine: GlobalDifficulty: Easy

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Enjoy these caramel cups for a healthier alternative of a sweet treat that is sure to put a smile on your face.

Ingredients

• 3/4 cup chopped raw nuts of your choice

• 1/4 cup coconut flakes

• 2 tablespoons sesame seeds

• 1 cup pitted dates

• 1 teaspoon vanilla essence

• 1 cup dark chocolate, chopped

• 1 teaspoon coconut oil

• Flaky sea salt

Method

• Preheat oven to 110° C.
• Arrange 12 muffin liners on a baking sheet or in a muffin try and set aside.
• On another small baking tray, spread the nuts, coconut, and sesame seeds in an even layer. Place the baking try in the oven and toast, stirring once or twice, until the coconut is golden brown. This should take approximately 8 minutes.
• While your nuts, coconut and seeds are toasting, make the date caramel.
• Place the dates in a bowl. Pour boiling water over to cover dates and leave to soak 10 minutes. Drain the dates but the keep the liquid.
• Transfer the dates and add vanilla essence and some of the reserved liquid to a blender and blend until smooth. If the mixture is too dry, add more off the soaking liquid.
• Melt the chocolate and oil in a heatproof bowl in the microwave in 30 second increments, stirring in between, until the chocolate has melted.
• Pour about 1½ teaspoons melted chocolate into each muffin liner.
• Top with a small scoop of the nut mixture.
• Add a scoop of the date caramel and spread over the nuts. Sprinkle some sea salt over the caramel.
• Top each cup with melted chocolate, using the back of a spoon to spread it around and cover as much caramel and nuts as possible.
• Refrigerate for 20 minutes until the chocolate has set.

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