Chocolate cups filled with date caramel
Prep time
Total time
Recipe type: Dessert
Serves: 6 cups (12 or more portions)
  • 250 g (2 cups) dark chocolate (I used 70% cacao dark chocolate with almonds)
  • For date caramel
  • 1 - 1.5 cups Medjool dates (if using regular dried dates, soak them in hot water for at least 20 minutes before so they soften)
  • ¼ cup almond milk (other milk)
  • 1 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • pinch of salt
  • For sprinkling
  • sea salt
  • Note: 1 cup = 250 ml
  • You will have some of date caramel left after using for this recipe but that shouldn't be a problem! :-)
  • To make this dessert vegan, just use vegan chocolate.
  1. Prepare 6 cups muffin pan and line with paper cups.
  2. Prepare date caramel by putting all the ingredients (dates, milk, coconut oil, vanilla and salt) in your food processor and process until it's well combined and creamy. If necessary, add another 1-2 tbsp of milk until you get the creamy caramel texture. Set aside.
  3. Break chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.
  4. Take your prepared muffin pan and put 1 tbsp of melted chocolate into each cup. Put it 5 min in the freezer to set.
  5. Remove from the freezer and add 1 tsp of date caramel in the center of each cup.
  6. Add another tbsp of melted chocolate over the caramel until it's completely covered and put in the freezer for 30 minutes to set.
  7. Remove from the freezer, sprinkle with sea salt and once it's set, cut each cup in half or smaller pieces and store in fridge. Enjoy!
Recipe by Travelling oven at