Vegan Salted Date Caramel Cups [GF]
5 ingredient vegan salted date caramel cups which are incredibly easy to make and downright delectable. No added oil and ready in about 30 minutes!
Equipment
- You will need: a standard muffin pan, muffin liners and a food processor.
Ingredients
- 1/2 cup packed medjool dates about 5-6 dates
- 1 tbsp canned coconut cream
- 1/2 tsp vanilla extract
- a pinch of salt
- water to thin
- 1 bag Enjoy Life dark chocolate chips
Instructions
- Start by adding your date caramel ingredients into the food processor. Since we are only using a small handful of ingredients, I use the smaller bowl attachment that comes with my food processor so it mixes up easier. If you don't have a small bowl attachment, it will be tough to blend, so just double the caramel recipe and save the extra in the fridge! Win win :)
- Pulse until everything is well combined and you see a thick caramel texture. You will need to stop a couple times and scrape the caramel off the sides of the food processor and down toward the blade. At this point, add a small splash or two of water and pulse some more, until your desired consistency is reached.
- Once your date caramel is done, add your chocolate chips to a microwave safe bowl and heat in the microwave in 30 second increments, stirring each time. Microwave for a total of 2 minutes.
- Add your muffin liners to your muffin pan (this makes 7 large cups) and start adding the melted chocolate. Use enough to just cover the bottom of the cup.
- Next, add your date caramel. This will be sticky. I use about 1/2 to 3/4 a tbsp or so for each cup. Using the back of a spoon or your fingers, lightly press down on the caramel and spread it out a little bit on top of the chocolate.
- Add more melted chocolate to each cup, just enough so that it covers the date caramel.
- Put the entire muffin pan in the freezer for 15 minutes, sprinkle salt on top of the cups, then enjoy! These should be stored in the refrigerator.
Notes
- Canned full-fat coconut milk will work too, just make sure to use the thick cream that's in the top of the can.
- If you don't have a small bowl attachment, it will be tough to blend, so just double the caramel recipe and save the extra in the fridge! Win win :)