Easy Vegan Dark Chocolate Caramel Cups


  1. Line a mini cupcake pan with 24 parchment liners.
  2. Melt 1 1/4 cups (225g) of chocolate chunks. You can either use a double boiler or heat them in a bowl in the microwave for 45 seconds at a time, stirring after each interval. Drop 1 tsp of the melted chocolate into each liner. Now, smooth the chocolate up the sides of the liner with the back of a small spoon. Palce the tray into freezer for about 10 minutes to set.
  3. Add 1 tsp of cashew butter into each chocolate cup.
  4. Return the tray to the freezer. Heat a skillet over low heat and toast the nuts. Toss them over the heat for 3-5 minutes, until they slightly golden. Remove from heat.
  5. Graba medium sized saucepan, and combine the coconut sugar and maple syrup over a medium-high flame. Bring the mixture to a boil, whisking constantly. Add the toasted nuts and continue cooking for 3-5 minutes until the mixture reaches between 240-250 F (116-121 c). Remove from the heat and stir in the coconut oil and vanilla extract. Let the mixture cool for a few minutes.
  6. Take the tray out of the freezer, and distribute the mixture between the chocolate cups. Melt the remaining chocolate chunks ( another 1 1/4 cups {225g}) and cover the candy with it. Sprinkle the with some course sea salt. Let them harden in the refrigerator for 1 hour, and store in an airtight container for up to 1 week in the refrigerator or for up to 2 months in the freezer.


Servings                                            Prep Time

24 cups                                                  30 Minutes

. 2 1/2 cups dark chocolate chunks split in two (Roughly chop an Alter Eco bar into small chunks)

. 1/2 cup cashew butter or peanut butter

. 2 tsp pure vanilla extract

. Coconut oil at room temperature (if it is liquid, you will want to stick it in the refrigerator for a few minutes until it turns solid)

.1/2 cup pure maple syrup

.2 tbsp coconut sugar

.1/4 cup pistachios crushed

.1/3 cup macadamia nuts

. flaked sea salt for dusting

Recipe by:
The Movement Menu