Sweet, Snacks

Chocolate & Peanut Caramel Cups

These are as always a cinch to make, no bake, gluten free and just the perfect little pick me up.

I used one of my favourite chocolates Firetree to top my caramel cups with puddles of rich dark volcanic chocolate and finished them with a pinch of sea salt.

I also used oat syrup as my caramel layer, but date syrup, brown rice syrup, maple, honey or dulce de leche would all work just as well.

12 mini cups


1/2 cup nut butter of choice I used peanut

1/2 cup Oat flour

3 medjool dates stoned

1 tsp coconut oil

1/2 tsp vanilla extract

good pinch of sea salt

12 tsp syrup I used oat see above

50g dark chocolate like Firetree

Extra sea salt to sprinkle on top


  1. Place the nut butter, oat flour, dates, coconut oil, salt and vanilla into a food processor and blend until it clumps together.
  2. Squash roughly 1 tbs of mixture into mini muffin cases or make 6 big ones, creating a hollow in the centre to form cups.
  3. Add 1 tsp of syrup of choice to the cups or 2 tsp if making big ones, then place in the fridge to set a little whilst you melt the chocolate.
  4. Place the chocolate and another tsp coconut oil into a metal bowl and over a small pan of boiling water, do not let the water touch the bowl. stir until it has melted.
  5. Remove the cups from the fridge and spoon roughly 1 tbs onto each cup, 2 if making large ones.
  6. Sprinkle with sea salt and place back into the fridge to set. once set enjoy immediately or store in an airtight container in the fridge for a good week. If they cast that long!

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