Description
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!
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)
Instructions
- Melt half (1 cup) of the dark chocolate in a small saucepan over low heat or in the microwave in 30 second increments.
- Line a standard muffin tin with 12 paper cupcake liners and add 1 Tablespoon of the melted chocolate to each. Use a spoon to gently push some of the chocolate up so it slightly coats the paper liners.
- Next, prepare the caramel filling. Add the medjool dates, SunButter, and Himalayan sea salt to a high-speed blender or food processor and process until sticky and well-combined. The contents should be sticky and roll-able. Scoop the caramel into ~1 TBSP and roll them into balls with your hands, then flatten into a circle. Set aside.
- Add a date caramel disc on top of the chocolate layer, preferably before it sets completely.
- Melt the remaining chocolate (1 cup) and spoon ~1 TBSP on top of the date caramel discs. Use a spoon to spread the 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 cups are completely hardened.
- Serve immediately! Let the cups rest outside of the refrigerator for 15-30 minutes for the caramel to soften slightly before serving.
- Store leftovers in the refrigerator for up to two weeks or freeze for long term storage.
Notes
Recipe adapted from From My Bowl
- Prep Time: 75 mins
- Category: Dessert
- Method: Freezer
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free