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Salted Caramel Cups

  • Author: Michelle
  • Prep Time: 25
  • Total Time: 25
  • Yield: 18-22 cups 1x
  • Diet: Gluten Free


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.



  • 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


  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


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

  • Category: Dessert


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