Caramel cups with a delicious oat and date base, a fine chocolate layer sprinkled with sea salt for an elegant finish. A bite-sized dessert that is ready in 30 minutes.
Ready to try other caramel recipes? check out this amazing caramel tres leches, a winner in any potlock.
Why You'll Love This Recipe
This is a great recipe to use any dates or pumpkins you have in your home. Canned pumpkins work as great as fresh ones. If you have any dried out dates that passed their prime time, soak them in little hot water to freshen them up and use.
This is also a great portion controlled dessert/snack for when craving hits. Plus you are going to feel good about yourself as it has some nutritious ingredients such as oats, dates and nuts. So a win win situation here.
Ingredients
Ingredient Notes
- Pumpkin gives this recipe some earthy fall notes, you can use either canned of fresh cooked pumpkins.
- Almonds, use blanched almonds unless you do not mind the skin. You can also use whatever nuts you have on hand. Walnuts work great with dates as well.
- Chocolate chips, I've used semisweet but of course the type of chocolate to use is up to you.
- Oats and dates form the cookie-like base for these cups so do not skip those.
- Caramel, we need thick caramel and not a saucy one. Store bought or homemade it is ok to use any.
- Coconut oil is used to oil your hands when woking with the dough as it will be a little sticky. I f you do not have it, use any oil of your choice, butter works great as well.
Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Start by processing almonds and oats in your food processor until it is almost a powder. Add cinnamon and pumpkin then process again.
- Add the chopped dates and process again.
- Until it forms a sticky dough.
- Oil your hands with coconut oil or butter then scoop a ball of the dough and press into a muffin tin, making a well in the center of each, bake in a 350 preheated oven for 15-20 minutes until crust started to brown around the edges.
- Add about 1 Tablespoon of caramel into each cup.
- Then top with chocolate, sprinkle with sea salt and refrigerate until firm.
Expert tip
- Make ahead, freeze and keep the in a zip lock bag for a quick dessert. These can be kept in the freezer for up to two months.
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Nutty Chocolate Caramel cups
Ingredients
- 1/2 cup oats.
- 1 1/2 cup blanched almonds.
- 10-12 dates chopped.
- 3/4 cup cooked pumpkin cooked.
- 1 cup thick caramel store bought or homemade.
- 2 cups of chocolate chips.
- 1 teaspoon coconut oil or butter for wiping your hands.
- Sea salt **
Instructions
- Start by processing almonds and oats in your food processor until it is almost a powder.
- Add cinnamon and pumpkin then process again.
- Add the chopped dates and process again until it forms a sticky dough.
- Oil your hands with coconut oil or butter then scoop a ball of the dough and press into a muffin tin, making a well in the center of each, bake in a 350 preheated oven for 15-20 minutes until crust started to be brown around the edges.
- Meanwhile melt the chocolate either by using a double broiler or in the microwave, whatever is easier for you.
- Add about 1 Tablespoon of caramel into each cup.
- Then top with chocolate, sprinkle with sea salt and refrigerate until firm.
Notes
** Sea salt is optional, but it goes very well with caramel.
Nutrition
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First published Nov 8, 2016. Last updated October 16, 2020 for better images, step by step instructions and readability.
Such a nice, seasonal dish! And just loaded with flavor. Really creative -- thanks so much.
Oh Amira these look amazing! I am craving 3 right now. I love desserts with squash in them, makes them so moist. Salty sweet heaven.