Chocolate “Caramel” Cups (Paleo-ish)

First off, thank you all for the well wishes and congratulations on my last post! We had a great anniversary that involved a yummy breakfast, doing absolutely nothing (a rare thing for us), and a beyond delicious wine dinner at one of our favorite restaurants, The Roosevelt. Luckily, the storm has seemed to hold off this weekend but the next few days look like they may be rough – hopefully we don’t lose power for long!

But I’m not here to talk about hurricane prep, I’m here to tell you make these treats for Halloween (my favorite holiday!). Chocolate caramel cups – a coconut milk & date gooey caramel (courtesy of the genius Juli of PaleOMG) in the center of a chocolate candy shell. These things are GOOD and highly addictive. They tend to disappear rather quickly – you’ve been warned.

Chocolate Caramel Cups (Paleo-ish)

Print recipe

Serves	12 cups
Prep time	20 minutes
Cook time	2 hours
Total time	2 hours, 20 minutes

Ingredients

2 cups dairy-free chocolate chips, such as Enjoy Life brand (you may need more or less depending on the size you make them)
12-14 large medjool dates, pitted
1/3-1/2 cup canned coconut milk (use enough to get a thick, gooey consistency)
3 tablespoons water
1 1/2 teaspoon vanilla extract
2 tablespoons coconut oil

Note

Adapted from: PaleOMG (please see recipe for caramel making directions!)

Directions

1.	Make caramel using directions from link above (in "adapted from" line). Set caramel aside.
2.	Grease or line a mini muffin tin. You can also just use mini muffin liners if you want smaller cups.
3.	Melt chocolate chips and coconut oil together over low heat, whisking until chocolate is just melted.
4.	Pour a small amount of chocolate on the bottom of your muffin tin or liner ensuring that there is a decent chocolate layer for the caramel.
5.	Place in freezer for 10-15 minutes.
6.	Remove from freezer and add a small dollop of caramel to center of chocolate (about 1 1/2 teaspoon or so). Pour chocolate over caramel to completely cover. Freeze for 1-2 hours until set. Keep frozen as they melt quickly!