These chocolate caramel cups are a soft, fudgy kind of chocolate with a rich flavor coming from the cacao powder. Combined with an even softer dairy-free date-based caramel filling, biting into one is pure bliss. If you're fresh out of cacao powder, it can be substituted with cocoa powder and the agave nectar can be substituted for maple syrup, making this recipe accessible to all.
Cacao Chocolate Caramel Cups [Vegan]
For the Chocolate:
- 1/2 cup coconut oil
- 1/2 cup cacao powder
- 2 tablespoons agave nectar or another liquid sweetener
For the Filling:
- Generous 1/2 cup dates, soaked in hot water for ten minutes
- 2 tablespoons almond milk or other non-dairy milk
- 1/4 teaspoon vanilla bean paste
- To make the chocolate, melt the coconut oil (if needed) to a liquid consistency. In a bowl, mix the coconut oil, cacao powder, and agave nectar together until smooth and glossy.
- Add around 1 teaspoon of the chocolate mix to each of the mini cake cases and spread to coat the bottom and sides of the case. Pop them in the refrigerator and set the rest of the chocolate to one side.
- Drain the dates and chop them roughly. Add all of the filling ingredients into a food processor and blend until smooth.
- Remove the chocolate-filled cake cases from the refrigerator. Divide the mix between the chocolate and press gently onto the chocolate, leaving a little space around the edge so the caramel can be fully surrounded by chocolate.
- Gently melt the remaining chocolate and pour over each individual chocolate level to the top of the cake cases.
- Return the chocolates to the fridge and allow to set. Place in a sealed container and store in the refrigerator.