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5 from 1 review

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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5 from 1 review

Salted Caramel Cups

Yield: 18 -22 cups
Prep Time: 25 minutes
Author: Michelle
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.
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Ingredients
 

  • 8 large pitted medjool dates
  • ½ 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
 

  • Using a food processor, blend the dates, salt and coconut milk until smooth and there are no large pieces of dates. Set aside.
  • 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.
  • 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.
Serving: 1item, Carbohydrates: 12.2g, Protein: 0.9g, Fat: 4.3g, Fiber: 3.7g
All nutrition facts are estimated and will vary.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!

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