Salted Caramel & Almond Butter Chocolate Cups




Salted Caramel & Almond Butter Chocolate Cups



  • You’ll need:
  • 200g dark vegan chocolate (or make your own by mixing melted cacao butter/coconut oil with cacao and a splash of maple syrup)
  • 1/4 cup white almond butter
  • 1 handful Medjool dates
  • 2 tbsp coconut milk
  • 1/4 tsp vanilla powder
  • Pinch of sea salt


  1. Melt down the chocolate and pour some of it into cupcake forms (silicone works great) and spread it around on the sides as well.
  2. Freeze for approx. 15 minutes.
  3. In the meantime soak the dates in hot water, drain them and blend them with the coconut milk, vanilla, salt and a splash of water until smooth.
  4. Take the chocolate cups out of the freezer and add 1 tbsp of the caramel mix and 1 tbsp almond butter to each.
  5. Freeze again until set and cover with the rest of the chocolate – and freeze again until the chocolate hardens.



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