Vegan Chocolate Caramel Cups
Soak the dates in hot water for 15 minutes then drain well. It’s ok if they’re wet, just be sure to drain off any excess water. Press them down as you drain them to get remove excess water.
- Cook50 min
- Total50 min
- Serves12
- LevelIntermediate
Ingredients
- 1 1/2 cup packed pitted medjool dates
- 1 1/4 cups dairy-free chocolate chips
- 1/2 tsp pure vanilla extract, optional
- 1/4 tsp sea salt, optional
Method
- Soak the dates in hot water for 15 minutes then drain well. It’s ok if they’re wet, just be sure to drain off any excess water. Press them down as you drain them to get remove excess water.
- Add the drained dates to a food processor and blend into a smooth creamy paste. Add the vanilla and sea salt, if using.
- Melt the chocolate chips in a double-broiler, or in the microwave in stirring every 15 seconds until smooth and creamy.
- Divide small spoonfuls of chocolate between 12 large or 24 mini cupcake liners, spreading it around to cover the bottoms.
- Place in the freezer for 10 minutes or until hardened.
- Once hardened, divide the date paste by spoonfuls between the 12 (or 24) cups. It helps to use wet fingers to smooth the paste out in each cup.
- Top each cup with the rest of the melted chocolate, spreading it around with a spoon to cover up the date paste.
- Pop the cups back in the freezer for 10-15 minutes or so until the chocolate has completely hardened.
