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These salted caramel cups are the perfect homemade treat made with medjool dates, coconut milk, and chocolate. They’re paleo, dairy-free, refined sugar-free, and can easily be made AIP.

The Ingredients For Salted Caramel Cups

  • Dairy-Free Chocolate Chips: I love the Enjoy Life brand! Sub carob chips for AIP.
  • Medjool Dates: You can pit them yourself, or buy them pre-pitted to save time.
  • Coconut Milk
  • Sea Salt
  • Coconut Oil
  • Flakey Sea Salt: To top it all off!

How To Make Salted Caramel Cups

  • Make Caramel: Using a food processor, blend the dates, salt and coconut milk until smooth and there are no large pieces of dates. Set aside.

  • Form Cups: Melt the chocolate chips and coconut oil using a double boiler method until fully liquid. Using a silicone candy cup mold, fill it about halfway with the chocolate mixture. Add about 1/2 tbsp (or more depending on the size of your candy mold) of the date caramel to the top of the chocolate mixture. You want it to be a sizable amount that you’d want to bite into but still leave some room. Add more chocolate mixture on top to fill the mold.
  • Cool & Serve: Transfer to the fridge and allow to set for 2-3 hours. Serve topped with extra flakey sea salt. 

How do you store this recipe?

You’ll want to store these in the fridge to keep them fresh. You can keep them for 3-4 days. You can also freeze them to extend it even further.

Can you use other varieties of dates?

You can, but I find medjool dates work the best in this recipe as they’re juicy and make the best caramel!

Do you use canned or boxed coconut milk?

I like to use canned native forest simple coconut milk.

Can you make these into candy bars instead of candy cups?

You actually can! I like to use these candy molds. You’ll obviously have a lot less candy bars than you would candy cups, but feel free to use any mold that you’d like for this recipe.

 

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Salted Caramel Cups

★★★★★

5 from 1 reviews
  • Author: Michelle
  • Total Time: 25 minutes
  • Yield: 18-22 cups 1x
  • Diet: Gluten Free
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Description

These salted caramel cups are the perfect homemade treat made with medjool dates, coconut milk, and chocolate. They’re paleo, dairy-free, refined sugar-free, and can easily be made AIP.

Ingredients

Scale
  • 8 large pitted medjool dates
  • 1/2 cup coconut milk
  • Pinch of sea salt
  • 1 cup dairy-free chocolate chips (sub carob chips for AIP)
  • 1 tbsp coconut oil
  • Pinch of flakey salt to top

Instructions

  1. Using a food processor, blend the dates, salt and coconut milk until smooth and there are no large pieces of dates. Set aside.
  2. Melt the chocolate chips and coconut oil using a double boiler method until fully liquid.
  3. Using a silicone candy cup mold, fill it about halfway with the chocolate mixture. Add about 1/2 tbsp (or more depending on the size of your candy mold) of the date caramel to the top of the chocolate mixture. You want it to be a sizable amount that you’d want to bite into but still leave some room. Add more chocolate mixture on top to fill the mold.
  4. Transfer to the fridge and allow to set for 2-3 hours. Serve topped with extra flakey sea salt. 

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 25
  • Category: Dessert

Nutrition

  • Serving Size: 1 item
  • Fat: 4.3g
  • Carbohydrates: 12.2g
  • Fiber: 3.7g
  • Protein: 0.9g

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats