Sea Salt Caramel Chocolate Cups

Oh chocolate why must you be SO good? For real though, I am a chocolate addict. Thankfully there are products out there to help make sweets a wee bit healthier for those of us who feel as if we could live solely on dessert. These “faux Reese’s cups”  as I like to call them are made a bit healthier by using dairy-free chocolate chips (Enjoy Life is my favorite brand!), almond milk, and almond butter + medjool date filling.

Last night I attended my first blogger potluck with two fellow Nashville bloggers, Mary & Brita. Mary hosted us in her gorgeous East Nashville home where she cooked up Slow-Cooker Chick Pea Curry(a-ma-zing!) and Brita and I brought the dessert. Brita brought some insanely delicious truffles to satisfy my sweet tooth even more. 

I could lie and tell you how ridiculously hard these were to make and that I slaved away for hours to get them perfect, but they were quite the opposite. After soaking your dates in warm water for about 45 minutes the rest is a breeze. These bad boys stay in the freezer and are just as good the next day (I may or may not have eaten one for breakfast).

I’m thinking I will double this recipe for the holidays because I’m sure they will go fast!


Author: The Local Taste
Recipe type: Vegan
Cuisine: Dessert
Serves: 9


  • 18 medjool dates, pitted (bought mine at Trader Joe’s)
  • 3 tablespoons almond butter (or other nut butter of your choice)
  • ¾ teaspoon sea salt
  • 1½ cups mini semi- sweet chocolate chips (I used Enjoy Life dairy-free chips)
  • ½ cup unsweetened almond milk


  1. Remove pits from dates and soak them for 45 minutes in warm water (this softens them and makes them easier to blend in the food processor)
  2. After dates have been soaked, drain them and place them in a food processor
  3. Blend together dates, almond butter, and sea salt until smooth (add water if mixture seems too dry)
  4. Set date mixture to the side

    For chocolate:

  5. Using a double broiler heat chocolate chips and almond milk until melted.
  6. Pour half of the chocolate mixture into parchment muffin cups (9 cups) covering the bottom of the cups.
  7. Place muffin cups in the freezer for five minutes (until chocolate is firm)
  8. Remove muffin cups from the freezer and scoop in date mixture (caramel) into each chocolate cup
  9. Finish each cup off with more chocolate and freezer for at least 3 hours.
* The longer you freeze the cups the more firm they will be.
Sea Salt Caramel Chocolate Cups Oozing