Salted Caramel Chocolate Cups

Prep Time 10 min Serves 6 standard sized cups     adjust servings

A simple sweet & salty treat!


    For the caramel

    • 12 medjool dates (pits removed)
    • 2 T macadamia butter or almond butter
    • 1/2 tsp sea salt

    For the chocolate

    • 1 cup dark chocolate chips (I used Enjoy Life )
    • 1/3 cup almond milk


    1. Soak the dates in a bowl of warm water for 35 minutes.
    2. Drain the water and add the dates to a food processor or blender with the nut butter and sea salt. Blend until everything is smooth. You will probably need to scrape down the sides several times. Macadamia butter is thinner than almond or peanut butter. If you are using another nut butter other than macadamia, you may need to add a tiny bit of water.
    3. Using a double boiler, heat the chocolate chips and milk until everything is melted.
    4. Spoon a little chocolate into the bottom of each muffin liner. (I used standard sized silicone liners, but paper will work too)
    5. Stick the muffin tray and liners into the freezer for 5 minutes.
    6. Once the bottoms are frozen, spoon a dollop of the caramel into each muffin cup. Once all the cups are done, finish them off with more chocolate.
    7. Stick in the freezer to firm up. It will take a full day before they will be fully firm. If you want a gooey center, then they should be good to eat within 2-3 hours.


    Recipe Notes

    A few things to note: After being in the freezer for an hour or two, the chocolate will have firmed back up. The center of the cup is still gooey. I really enjoyed them that way, but they do kind of fall apart in your mouth when you take a bite. If you leave them in the freezer overnight, they will be firm enough to not fall apart when you take a bite, but soft enough for you to easily bite through. Store these in the freezer.

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