A dairy-free sweet treat recipe for peanut butter and caramel chocolate cups

12 mini muffin liners sprayed with non stick spray
100 gr dark chocolate slab for bottoms of your cups
1 teaspoon coconut oil
12 teaspoons natural peanut butter
150 gr fresh medjool dates
1/2 cup boiling water
5 ml vanilla essence
100 gr dark chocolate slab for tops of your cups
1 teaspoon coconut oil

How to
To start off, prepare your mini muffin tin liners by spraying the inside gently with non stick spray. Set aside.

In a double boiler, heat the first slab of chocolate with the coconut oil until melted.

Use a teaspoon and carefully drizzle the melted chocolate to cover the base of the cups. Place in the freezer for 10 – 15 minutes.

Prepare the date caramel by pouring the boiling water over the dates. Leave to soak for 10 minutes.

Place the soaked dates in your blender with the vanilla essence and blend until you have a resemblance of sticky caramel. Leave to cool.

Remove the cups from the freezer and use a teaspoon to scoop the peanut butter into the cups. Try to have the peanut butter rest on the bottom layer of the chocolate without touching the sides of your muffin liner. (This way when you pour the last melted chocolate over, it can line the sides too.)

Place the cups back into the freezer for 10 – 15 minutes.

Once the peanut butter has hardened a bit in your cups, remove from the freezer and scoop a little date caramel in the same way you did the peanut butter. Pop it back into the freezer for 10 – 15 minutes.

Once set, melt the last bit of chocolate with coconut oil and cover the tops of your cups. Pop it back to into the freezer until you are ready to serve and enjoy.

Keep these sweet treats in the fridge.


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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.