Vegan Chocolate Caramel Cups
Prep Time
15 mins
Cook Time
4 mins
Chill Time
20 mins
Total Time
39 mins
Servings: 12
Calories: 342 kcal
Ingredients
Oat layer
- 1-1/3 cups oat flour
- 1 cup gluten-free rolled oats
- 1/4 cup coconut oil melted
- 1/4 cup peanut butter
- 2 Tbsp. Navitas Organics Chia Seeds
- 2 Tbsp. pure maple syrup
Date caramel layer
- 20 medjool dates pitted
- 1 Tbsp. peanut butter
- 1/2 cup water
Chocolate layer
Instructions
-
In high-speed blender or food processor, blend together pitted dates, peanut butter and water until smooth. Set aside.
-
In mixing bowl, combine ingredients for oat layer ingredients until well combined.
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To silicon cupcake or muffin molds, add mixture and press to compact on bottom. Spoon date caramel on top and place in freezer 10 minutes to set.
-
In small saucepan over medium heat, add cacao wafers and stir continuously until fully melted.
-
Remove cups from freezer and top with melted chocolate. Return to freezer 10 minutes or until firm.
-
Store in refrigerator or freezer.
Recipe Notes
Get the ingredients you’ll need (and more!) from Vitacost.
Nutrition Facts
Vegan Chocolate Caramel Cups
Amount Per Serving
Calories 342
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g40%
Trans Fat 0.003g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 33mg1%
Potassium 405mg12%
Carbohydrates 49g16%
Fiber 7g28%
Sugar 29g32%
Protein 7g14%
Vitamin A 61IU1%
Vitamin C 0.04mg0%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.