Healthier Chocolate Caramel Cookie Cups! We're talking a generous oaty cookie crust, a luscious but healthy date caramel filling and a fudgy chocolate topping. Just perfect for snacking and desserts!
Chocolate Caramel Cookie Cups. I see your thick, oaty cookie crust, your sticky date caramel insides and your fudgy chocolate topping and I want you right now.
So many wholesome ingredients packed into each cookie cup, and yes, they are as dense, chewy, gooey and fudgy as you are hoping they will be!
Here are the wholesome ingredients you'll be needing to make Chocolate Caramel Cookie Cups:
How To Make Chocolate Caramel Cookie Cups
These Healthier Chocolate Caramel Cookie Cups are so easy to make. Here's how:
- Make the date caramel. It takes minutes and just needs blending. No cooking is involved.
- Mix the crust up in a food processor and press into a muffin pan.
- Dollop some caramel into each one.
- Melt some chocolate into some coconut milk and pour onto the top of the caramel in each cup then freeze.
Success tip - If your dates are a little dry and hard or you have a less powerful blender or food processor that you think might struggle a bit, you can soak the dates in warm water for ten minutes prior to blending everything. That will make it easier and give you much smooth results.
Storing Cookie Cups
You can keep these cookie cups in the refrigerator, but I prefer to store them in the freezer. Once prepped, pop them straight in the freezer while still in the muffin pan, then once absolutely solid you can remove them and transfer to a container. The caramel doesn't freeze solid so you can eat them right away with no need to defrost.
So, what is in your future? It's you - In the kitchen. A super simple cookie crust on the go. A blender full of luscious caramel. A jug full of melty chocolate. Followed by a stash of Chocolate Caramel Cookie Cups in the freezer.
Isn't that what vegan dreams are made of? Let's do this!
More Healthier Treats
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Healthier Chocolate Caramel Cookie CupsAuthor:
For the crust
For the caramel
For the chocolate topping
- ¾ cup (130 grams) dairy-free chocolate chips
- ½ cup (120 mls) canned coconut milk
For the cookie crust
- Preheat oven to 350°F and line 8 holes in a muffin pan/s with a long rectangular strip of parchment paper across the bottom and up the sides to aid in lifting out the cookie cups. (You can see my strips in my picture in the post above).
- Add the oats, nuts and salt to a food processor and process until a fine crumb, then add the nut butter and process again until combined. Add the maple syrup gradually and process in between additions until you can squeeze the mixture together in your fingers and it doesn't crumble. I used 3 tablespoons.
- Take golf ball sized pieces of the mixture and press them into each hole of the muffin pan being careful not to move the paper too much. Press it tightly and evenly with your fingers, into the bottom and up the sides, forming a cup shape.
- Bake in the oven for 10 minutes then remove and leave to cool in the pan.
For the caramel
- Add the dates, nut/seed butter, vanilla and salt to a food processor or high powered blender. Blend until completely smooth, while gradually adding the coconut milk to make a really thick, dollopable creamy caramel.
For the chocolate topping
- Heat the coconut milk in a pan or in the microwave until hot then remove from the heat and add the chocolate chips. Stir until the chocolate has melted and it's all combined and smooth.
To make the cookie cups
- Once the crusts are cool add a generous spoon of date caramel into each one, leaving just enough room for thickish layer of chocolate. Flatten the caramel as best you can with a spoon.
- Pour in enough chocolate ganache to almost fill the cups.
- Carefully transfer the muffin pan into the freezer, making sure it's flat and leave to set. They only need about 30 minutes.
Hungry For More?
This recipe was originally published on March 8th, 2018. The post has been updated with new information and now I am republishing it for you. The recipe itself remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!