Like a peanut butter cup… but BETTER. My Paleo Salted Caramel Cups are the perfect treat for those moments when you want a little something sweet. Plus, they’re not only paleo-friendly, but also gluten-free, dairy-free, vegan-friendly, and sweetened with one of my favorite ingredients.. dates! Trust me when I say that you are going to fall in love with these, and they may just become your new favorite “candy”. 😉
During my Eating Disorder days, I loved chocolate candies. Specifically, Reese’s Peanut Butter Cups. Those were my favorite, and I’ll admit, I would much on a king-sized pack more often than I’d truthfully like to admit. Something about that creamy peanut butter wrapped in dark chocolate was a combination that just could not be beat.
And when I’d put them in the fridge and cool them before eating? It was heaven in a bite. And I knew that I needed to recreate it.
So, in comes my Paleo Salted Caramel Cups, which combine all that I loved about Peanut Butter Cups, but wist a twist. Instead of peanut butter, we are filling our cups with a decadent salted caramel. I know, right, how could it even get better?! Plus, we’re eating these cold (as they should be), for a cold, crackly chocolate bite that simply melts in your mouth.
With Halloween just around the corner, these are perfect if you want to give your kids a sweet treat, sans the sugar rush. Or, if you simply want to be included in the chocolate action!
What You Need to Make These Paleo Salted Caramel Cups
You only need 7 different ingredients to make these cups! Plus, if you’ve made my recipes before, then you’ll likely have some of them on-hand. It truly doesn’t get more simple than this!
- Medjool Dates: I LOVE dates. They are a super sweet superfood that has a host of nutritional benefits, like being high in fiber and antioxidants. My favorite dates are the Joolie’s brand, but any medjools will work – just make sure they are soft, fresh, and juicy!
- Coconut Milk: Full-fat coconut milk is essential here, to help us make that creamy caramel filling.
- Almond Butter: Make sure you use a creamy almond butter here!
- Vanilla Extract: Vanilla extract is essential for any sweet treat!
- Dairy-Free Chocolate Chips: I use dairy-free chocolate chips to keep this recipe, paleo and vegan-friendly, but regular chocolate chips will also work here.
- Coconut Oil: Refined coconut oil is a must for helping melt down our chocolate! I don’t recommend using any other oil, as it won’t work the same.
- Flaky Sea Salt: And, of course, what could be better than chocolate and sea salt? Don’t skip this, it’s worth it!
How to Make These Paleo Salted Caramel Cups
- Line a muffin tin with 10 muffin liners.
- Place a small saucepan over very low heat, and add in your chocolate chips and coconut oil. Slowly stir the two together until the chocolate melts down, being careful not to burn it.
- Once the chocolate is fully melted, scoop a small amount of it out of the saucepan and place into each mini muffin liner, making sure to fully coat all of the sides. Once your cups are filled, place them in the fridge and allow them to chill for 10 minutes.
- While the chocolate is chilling, make the caramel. Add the dates, coconut milk, almond butter, and vanilla extract to a food processor, and process on high for about 2 minutes, until a smooth paste forms. You will need to open the top and scrape down the sides a few times, to make sure that all of the ingredients are fully incorporated. If you are having problems getting the dates to form a paste, add water in by the 1/4 teaspoon until its creamy.
- Remove the chocolate cups from the fridge and place a small amount of the caramel sauce into each cup. Using the back of a spoon or your finger, gently press the caramel down so it’s spread evenly on the bottom of each chocolate cup.
- Finally, scoop out the remaining melted chocolate and drizzle it over the caramel layer. Once the chocolate is on top, sprinkle with the sea salt and place back into the fridge until hard, about 15 minutes.
- Remove the muffin liners before eating, and enjoy!
How to Store These Paleo Salted Caramel Cups
These Paleo Salted Caramel Cups stay best when kept in the fridge. You can keep them in an airtight container, or simply in the muffin tin!
They should stay good in the fridge for 7-10 days, however I highly doubt that they will last that long! In my house, these barely last two full days. They really are that good. 😉
Other Caramel Recipes That You’ll Love
If you enjoy these Paleo Salted Caramel Cups, then you’ll love these other caramel recipes of mine!
Paleo Caramel Thumbprint Cookies
Healthy Salted Caramel Cookie Dough
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
Ingredients
- 10 Large Medjool Dates
- ¼ Cup Full-Fat Canned Coconut Milk
- 2 Tablespoons Almond Butter
- 2 Teaspoons Vanilla Extract
- 1 ½ Cups Dairy-Free Chocolate Chips
- ½ Teaspoon Refined Coconut Oil
- 1 Tablespoon Flaky Sea Salt
Instructions
- Line a muffin tin with 10 muffin liners.
- Place a small saucepan over very low heat, and add in your chocolate chips and coconut oil. Slowly stir the two together until the chocolate melts down, being careful not to burn it.
- Once the chocolate is fully melted, scoop a small amount (about 2 tablespoons) out of the saucepan and place into each mini muffin liner, making sure to fully coat all of the sides. Once your cups are filled, place them in the fridge and allow them to chill for 10 minutes.
- While the chocolate is chilling, make the caramel. Add the dates, coconut milk, almond butter, and vanilla extract to a food processor, and process on high for about 2 minutes, until a smooth paste forms. You will need to open the top and scrape down the sides a few times, to make sure that all of the ingredients are fully incorporated. If you are having problems getting the dates to form a paste, add water in by the 1/4 teaspoon until its creamy.
- Remove the chocolate cups from the fridge and place a small amount of the caramel sauce into each cup. Using the back of a spoon or your finger, gently press the caramel down so it’s spread evenly on the bottom of each chocolate cup.
- Finally, scoop out the remaining melted chocolate and drizzle it over the caramel layer. Once the chocolate is on top, sprinkle with the sea salt and place back into the fridge until hard, about 15 minutes.
- Remove the muffin liners before eating, and enjoy!
Rate & review
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