Raw Chocolate Caramel Cups

Prep Time

30 minutes




Chocolate Base-
2 cups of coconut flour or almond flour
8 medjool dates
2 tbsp raw coconut oil, melted
1 tablespoon raw honey or maple syrup {grade b}
4 tablespoons raw cacao powder

Salted Caramel-
1 cup of medjool dates {soak dates if they are hard}
1/4 cup raw honey or maple syrup {grade b}
1/4 cup raw coconut oil {melted}
pinch sea salt
1 tablespoon almond butter

Chocolate Ganache-
1/2 cup raw cacao
1/2 cup cacao butter or coconut oil
1/4 cup honey or maple syrup
pinch of sea salt


In a food processor, fitted with an s-blade, mix all ingredients of the Chocolate Base until a dough forms and press into a silicone mold, or a muffin or cupcake tin. 

Use a warm knife to gently remove from the mold and place on a tray. {They should be well formed and stable}.

Blend all dates ingredients for the Salted Caramel until a paste forms into a thick, gooey and creamy consistency! Spoon the mixture evenly into the chocolate base.

Chocolate Ganache - melt the cacao butter and blend all ingredients together and pour over each caramel treat evenly. place in the freezer until set.


This chocolate ganache is also a simple dessert recipe on its own. It's high in antioxidants and magnesium so it's a super healthy boost. Just remember it's also high calorie so don't go to over board! This is a treat, but not a guilty one.


adapted from PreventDisease.com