Paleo Date Caramel Cups

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Last Updated on April 2, 2020 by Priscilla

Happy Valentine’s Day to all of the lovers out there. I am here to confess my true love to you, and his name is chocolate. It’s no surprise that I’m always trying to find new ways to use and enjoy chocolate. After eating one too many Suncups and Eating Evolved coconut cups (SO GOOD), I decided I wanted to make some chocolate cups using date paste. I’ve been fortunate enough to partner with DateME Boutique for the last year or so creating recipes, so stuffing some chocolate full of dates sounded delightful. Since I’m no stranger to making caramel sauce, I wondered if I could use date paste in the caramel instead of sugar and it worked. like. a charm!

My one piece of advice is to use good quality dark chocolate – at least 70% but ideally 80-90%. The caramel is sweet so a rich, dark chocolate exterior helps balance the flavors nicely. If you don’t have super dark chocolate, you can also sift and whisk in a tablespoon or so of cocoa powder which will also do the trick. Enjoy these DATE CARAMEL CUPS and be forewarned, it’s really hard to just eat one!

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Paleo Date Caramel Cups

Delicious Date Caramel Chocolate Cups that are Paleo-friendly and super easy to make!

Course Dessert

Cuisine American

Keyword dessert, paleo

Equipment

• mini muffin wrappers or silicone molds

Ingredients

• 1/2 Tbsp. Butter or Ghee
• 2 Tbsp. DateME Date Paste softened
• 3.5 Tbsp. Coconut Milk
• 1.5 Tbsp. Almond Butter
• 1/4 tsp. Vanilla Extract
• 100 grams Super Dark Chocolate
• Sprinkle Coarse Sea Salt

Instructions

• Heat a small skillet over medium low heat and melt the butter. Once it starts melting, add the date paste and coconut milk. Use the back of a spoon or small spatula to mash up the date paste so it softens and mixes with the ghee and milk.
• Add the almond butter and vanilla to the caramel and mix. Once the Caramel is mixed well and smooth, remove the pan from the heat and allow to cool.
• Temper the chocolate in a double boiler or using the microwave until glossy and smooth. Split the chocolate in half and set aside.
• Use mini liners to line 8 mini muffin tins. Use one bowl of the chocolate and pour a small amount of chocolate into each liner. Spoon a dollop of the caramel on top of the chocolate, then use the chocolate in the second bowl to cover the caramel up. Repeat this with the rest of the cups.
• Sprinkle coarse sea salt on top of the cups and refrigerate for at least 30 minutes before enjoying.