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Chocolate Caramel SunButter Cups

  • Author: Flora & Vino
  • Total Time: 1 hour 15 minutes
  • Yield: 8-12 servings
  • Diet: Vegan


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!


  • 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)


  1. Melt half (1 cup) of the dark chocolate in a small saucepan over low heat or in the microwave in 30 second increments.
  2. 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. 
  3. 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. 
  4. Add a date caramel disc on top of the chocolate layer, preferably before it sets completely.
  5. 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.
  6. Transfer the muffin tin to the refrigerator or freezer to chill for 30-60 minutes or until the cups are completely hardened. 
  7. Serve immediately! Let the cups rest outside of the fridge for 15-30 minutes for the caramel to soften slightly before serving. 
  8. Store leftovers in the refrigerator for up to two weeks or freeze for long term storage.


Recipe adapted from From My Bowl

  • Prep Time: 75 mins
  • Category: Dessert
  • Method: Freezer
  • Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free