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Chocolate caramel cups on top of each other on a white plate with a bite take from one showing some caramel dripping.
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5 from 3 votes

Nutty Chocolate Caramel cups

Caramel cups with oat-date cookie like base. These luscious little snacky-desserts have some hidden nutrients, easy to follow and very versatile.
Prep Time10 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Diet: Halal
Servings: 24
Calories: 196kcal
Author: Amira


  • 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 **


  • 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.


* You can use pumpkin puree as well, about 1/3 cup.
** Sea salt is optional, but it goes very well with caramel.


Calories: 196kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 28mg | Potassium: 193mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1203IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg