This is a play on peanut butter cups using melted coconut oil and unsweetened cocoa powder instead of sweetened chocolate to create the cup shell. I like really dark unsweetened (or lightly sweetened) chocolate anyway so this works for me. Plus, the addition of the creamy date caramel gives it plenty of fruit-based sweetness.
Vegan caramel peanut butter cups
- 6 medjool dates, pitted
- 1/2 cup water
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- 2 tablespoons coconut oil
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons peanut butter
Combine pitted dates, vanilla, salt and water in a blender and process until it reaches a creamy caramel consistency. (You won’t need all of the caramel for this recipe so you can save some for dipping fruit or eating with a spoon.) It’ll look like this:
Set your caramel aside and prepare chocolate. Combine coconut oil and cocoa powder in a small dish and microwave for 30 to 45 seconds. Stir to combine. Spoon 1 teaspoon of chocolate sauce into six mini candy wrappers.
Place chocolate cups in the freezer for about 5-10 minutes to set before adding the next layer. Once chocolate is set, layer 1 teaspoon of peanut butter, 1 teaspoon of date caramel and 1 more teaspoon of chocolate sauce. Return to the freezer for at least 2 hours to set. Store in freezer.
Enjoy! PS – I’ve updated my recipe page with organized subsections and links to 70+ recipes.