Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Sweet and Salty Miso Caramel Dark Chocolate Cups [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Looking for a delicious new treat? These miso caramel dark chocolate cups are insanely addicting! The combination of salty miso, sweet date, and bitter chocolate go amazing together. They're rich, chocolatey, salty-yet-sweet, bite-sized, easy-to-make... are you sold on these butter cups yet?! Simply blend the ingredients, pour the liquid into moulds, and pop 'em in the freezer!

Sweet and Salty Miso Caramel Dark Chocolate Cups [Vegan]

This Recipe is :

Dairy Free Vegan


  • 1 cup dark chocolate chips, divided into two batches
  • 1 cup fresh Medjool dates, or dry ones soaked until plump
  • 4 tablespoons white miso paste
  • Juice from 1/4 of 1 lime
  • A pinch of salt plus more for topping


  1. Melt half of the chocolate over a water bath, making sure that the bowl covers the pot completely and there is no steam coming out (water will make the chocolate coagulate).
  2. Brush the insides of muffin cases with the chocolate, stroking upwards. Another way of doing this is to put a tablespoon of chocolate in a mold and swirl around the edges. Place the cases in the freezer to set for 10-15 minutes.
  3. To make the miso caramel, add the miso paste, dates, lime juice, salt, and 2 tablespoons of water in a blender and blend until smooth and creamy. If necessary add a couple of more tablespoons of water.
  4. Take the muffin cases out of the freezer and place a tablespoon of miso caramel in each. Melt the remaining chocolate and fill up the cups, sprinkle some flaky sea salt on top, then place in the freezer again for 15 minutes. Keep in the refrigerator after that.





Food photographer, stylist, and professional chef in the making. Celebrating natural foods and the healthy deliciousness that comes with it. From Estonia, traveling the world. Follow along at AnettVelsberg.com.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Sweet Potato ‘Rice’ Casserole [Vegan]

sweet potato rice casserole

Raw Chia Caramel Pecan Pie [Vegan]

Recipe: Chia Caramel Pecan Pie

Oli-Free Gravy [Vegan]

Red Borscht Soup [Vegan, Gluten-Free]

Red Borscht Soup

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Sweet and Salty Miso Caramel Dark Chocolate Cups [Vegan]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×