Name: Chocolate Caramel SunButter Cups
Prep time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 1 cup gooey Medjool Dates, pitted (8-10 dates); ¼ cup No-Sugar-Added SunButter; ¼ tsp Himalayan sea salt; 2 cups dark chocolate, chopped and divided (~3 large chocolate bars)

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Easy 4-ingredient dark chocolate cups stuffed with a SunButter and date-based caramel center. Make them for a quick dessert to enjoy and share!

Are you still working your way through Halloween candy?

When I was a kid I used to have a gallon ziplock bag of my Halloween candy stashed on top of the freezer for *months*.

Even as a child I was comically self-restrained and preferred to dose out sugary gratification in tiny bite-sized doses.

I think I doled myself out a single candy bar a day to make the pre-packaged sweet stuff last longer.

This way I could make the treasure last until Christmas, right?

Wrong.

Well, sort of.

Because I’ve got something better.

I need you to stash the store-bought stuff and make these Chocolate Caramel SunButter Cups.

These easy dark chocolate cups are made with just 4-ingredients and stuffed with a SunButter and date-based caramel.

They’re vegan, gluten-free, and refined-sugar-free, making them suitable for everyone to sink their teeth into this holiday season.

What You Need to Make Chocolate Caramel SunButter Cups

Here’s what you need to make Chocolate Caramel SunButter Cups:

Medjool Dates
No-Sugar-Added SunButter
Himalayan sea salt
dark chocolate, chopped

That’s it!

How to Make Chocolate Caramel SunButter Cups

First, melt *half* of the dark chocolate in a small saucepan over low heat until it’s fully melted.

You can also add the chocolate to a heat safe bowl and microwave them in 30 second increments, stirring between increments, until they’re fully melted.

Next, line a standard muffin tin with 12 paper cupcake liners.

Add about 1 Tablespoon of the melted chocolate to each cupcake liner.

Use a spoon to push some of the chocolate up and around to coat the sides of the paper liners.

This will ensure that your chocolate cups have chocolate sides, too!

How to Make the SunButter Caramel Filling

Next, prepare the SunButter caramel filling.

You’re going to *love* this SunButter caramel that has no-sugar-added and is also nut-free with the use of No-Sugar-Added SunButter!

I love using No-Sugar-Added SunButter in this recipe because it has a hint of sea salt that compliments the sweet dates and enhances that salted caramel flavoring.

Add the dates, No-Sugar-Added SunButter, and Himalayan sea salt to a high-speed blender or food processor and process everything until it’s sticky and well-combined.

The contents should be sticky and roll-able.

Use a cookie scoop to scoop the SunButter caramel into ~1 TBSP quantities, then roll them into balls with your hands.

Flatten the balls into a squat circular disc and then set them aside.

I like to place them on a parchment lined plate or baking sheet so they don’t stick to anything!

Put Them Together

Add a date caramel disc on top of the chocolate layer, preferably before while it’s still melty and gooey.

Melt the remaining dark chocolate on the stovetop or in the microwave, then spoon another ~1 TBSP on top to seal the date caramel.

Use a spoon to spread the melted chocolate to ensure that the date caramel is fully covered.

Transfer the muffin tin to the refrigerator or freezer to chill for 30-60 minutes or until the chocolate is totally firm and solid.

Be sure to rest the muffin tin level in the freezer so the cups set up properly and don’t spill!

The Best Storage for Chocolate Caramel SunButter Cups

Once the chocolate is firm, you can enjoy your Chocolate Caramel SunButter Cups immediately!

Let the cups rest outside of the fridge for 15-30 minutes for the caramel to soften slightly before serving.

You can store leftover cups in the refrigerator for up to two weeks or freeze them for long term storage.

I like to make a batch of these Chocolate Caramel SunButter Cups to store in the freezer for anytime I’m craving clean candy.

If you decide to freeze yours, I recommend leaving them outside of the freezer for 15-30 minutes before serving for the best consistency and flavor.

Allowing them to warm a bit softens the SunButter caramel and allows for more depth of flavor.

How to Serve Chocolate Caramel SunButter Cups

Enjoy these Chocolate Caramel SunButter Cups as a quick no-bake candy alternative.

They’d be a really fun no-bake recipe to make with kids!

This recipe is also entirely nut-free, making it ideal for anyone avoiding nuts because of allergy or preference.

The combination of gooey Medjool dates, SunButter, and dark chocolate is one you don’t want to miss out on.

Make them for an easy dessert to share with friends and family or eat them mindfully solo.

If you have leftover SunButter caramel, try spreading it on toast, rice cakes, apples, pancakes, ice cream, or oatmeal.

It’s delicious on everything you might drizzle a dollop of nut butter or caramel on!

Cheers!

More Vegan Chocolate Cup Recipes

I Want to Hear From You

If you make this Chocolate Caramel SunButter Cups recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren