Mini raw Chocolate Date Caramel Cups




Mini raw Chocolate Date Caramel Cups



  • INGREDIENTS for the CARAMEL filling:
  • 1/2 cup cashews, soaked for 6h
  • 1 cup dates, chopped
  • 1/4 cup almond mylk
  • 1 Tbsp water
  • 1/2 tsp pure vanilla extract
  • 1 + 1/2 tsp cashew butter
  • 1/4 cup raw virgin coconut oil, melted
  • 1 cup raw cacao paste or powder (I used paste)
  • 1 cup cacao butter
  • 1/4 cup maple syrup, not cold
  • 1 tsp pure vanilla extract
  • Pinch of salt


  1. To prepare the caramel filling blend all ingredients (except coconut oil) in a high speed blender until completely smooth.
  2. Stream the melted coconut oil until combined.
  3. Let set in the fridge for at least 2h to harden.
  4. For the chocolate shells, melt cacao butter and paste (or powder) in a dry bowl over hot water at low heat (chocolate should not exceed 118F if you want to keep it raw) stirring until completely melted.
  5. Then add the maple syrup (should be at room temperature) gradually, stirring constantly.
  6. Add the salt and vanilla extract and stir for a few more seconds.
  7. Let the chocolate cool down (below 90F approx)
  8. Line a mini muffin tin with paper liners and pour the chocolate into the molds (around 1 tsp)
  9. Let set in the fridge for 15 minutes to harden.
  10. Fill a pipping bag with the caramel and pipe it in the center of each chocolate layer.
  11. Pour more chocolate until completely covered, sprinkle some cacao nibs on top, and refrigerate for 1 hour.
  12. They will keep in the fridge up to 4-5 days.



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