Date and caramel cups with chocolate and nuts

Have you ever had a peanut butter cup and wondered how you can make them even better? Well, with this easy date and caramel cups with chocolate and nuts recipe will give you that opportunity. Not everybody enjoys peanut butter, so this caramel treat filling will make it even better for everybody to enjoy. They’re great for parties and snack tables when you have all of your friends over for an event.

Date and caramel cups suggestions

The best way to melt your chocolate is in a double boiler instead of the microwave because it can split when it’s heated too much. You can use any nuts of your choice and even add a few into your date and caramel mixture. To make things even easier, place some paper cupcake liners into the muffin tin so that you make sure they don’t stick. The salted caramel and nuts pair perfectly well with the tasty chocolate coating and also provides some great texture if you add some extra nuts on top.

ALSO READ: Tasty date rolls recipe

Make your own party treats and enjoy something you know you’ll love. These date and caramel cups with chocolate and nuts are delicious!

Last updated on 23 January 2023

Date and caramel cups recipe

5 from 7 votes

Recipe by Jessica Alberts Course: TreatsCuisine: GlobalDifficulty: Easy

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Enjoy these caramel cups for a healthier alternative of a sweet treat that is sure to put a smile on your face.

Ingredients

• 3⁄4 cup 3⁄4 chopped raw nuts of your choice

• 1⁄4 cup 1⁄4 coconut flakes

• 2 tbsp 2 sesame seeds

• 1 cup 1 pitted dates

• 1 tsp 1 vanilla essence

• 1 cup 1 dark chocolate, chopped

• 1 tsp 1 coconut oil

• flaky sea salt

Method

• Preheat oven to 110°C.
• Arrange 12 muffin liners on a baking sheet or in a muffin try and set aside.
• On another small baking tray, spread the nuts, coconut, and sesame seeds in an even layer. Place the baking try in the oven and toast, stirring once or twice, until the coconut is golden brown. This should take approximately 8 minutes.
• While your nuts, coconut and seeds are toasting, make the date caramel.
• Place the dates in a bowl. Pour boiling water over to cover dates and leave to soak 10 minutes. Drain the dates but the keep the liquid.
• Transfer the dates and add vanilla essence and some of the reserved liquid to a blender and blend until smooth. If the mixture is too dry, add more of the soaking liquid.
• Melt the chocolate and oil in a double boiler. Place a heat-proof bowl over simmering water in a second pot. Don’t let the bowl tough the water. Slowly mix and melt the chocolate.
• Pour about 1½ teaspoons melted chocolate into each muffin liner.
• Top with a small scoop of the nut mixture.
• Add a scoop of the date caramel and spread over the nuts. Sprinkle some sea salt over the caramel.
• Top each cup with melted chocolate, using the back of a spoon to spread it around and cover as much caramel and nuts as possible.
• Refrigerate for 20 minutes until the chocolate has set.

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