The best and easiest vegan dark chocolate caramel cups—creamy, rich, and surprisingly simple to make. These dark chocolate cups are my go-to treat for birthdays and small gifts. They freeze beautifully and are always a hit.
Vegan Dark Chocolate Caramel Cups Are All the Rage!
There’s never a wrong time to keep a stash of chocolate in the fridge. The quick vegan caramel in this recipe might just be the most addictive component—smooth, nutty, and perfectly sweet.
These cups have earned rave reviews from friends and family. I made a batch for a birthday once and they disappeared before I could wrap them. Chocolate cravings are real, and these satisfy them completely.
Vegan dark chocolate, caramel, sea salt, and nuts = perfection
I’ve made variations of vegan dark chocolate caramel cups before, but this version features a slightly richer caramel that takes them to the next level. The combination of cashew butter, toasted nuts, and flaky sea salt yields a decadent, balanced bite.
Practical note: stored in an airtight container, these will keep in the refrigerator for 7–10 days and in the freezer for up to 2 months. They’re ideal for preparing ahead as gifts or for keeping on hand when a sweet craving hits.
The recipe is flexible with nuts and nut butter, but the cashew butter and the specific nut mix called for here give the best texture and flavor. If you try substitutions, keep them fairly close to the original to preserve the balance of the recipe.
More like this:
Salted Caramel Pecan Cookies
Cashew Butter Paleo Fudge
5 Minute Paleo Chocolate Chip Cookies
On a recent visit to a dear friend and her newborn, I packed up some natural baby and mama products and, of course, treats. The chocolate caramel cups made her day—she texted later surprised they were gone so fast. I’ll be bringing more next time.
Late night cravings come alive with vegan dark chocolate caramel cups
Be warned: this recipe invites late-night fridge raids. My husband kept asking for one after work, and once your household tastes these, requests for “just one more” are guaranteed. You can use dark chocolate chips, chunks, or an 85% bar—whatever is convenient.
Wrapped individually, these cups make a fantastic handmade gift for birthdays, holidays, or gatherings. They’re easy to package and always appreciated.
Easy Vegan Dark Chocolate Caramel Cups
The Movement Menu
Ingredients
- 2 ½ cups dark chocolate chunks split in two (roughly chop a bar into small pieces)
- ½ cup cashew butter or peanut butter
- 2 teaspoon pure vanilla extract
- 3 tablespoon coconut oil at room temperature (if liquid, chill briefly until solid)
- ½ cup pure maple syrup
- 2 tablespoon coconut sugar
- ¼ cup pistachios crushed
- ⅓ cup macadamia nuts
- flaked sea salt for dusting
Instructions
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Line a mini cupcake pan with 24 parchment liners.
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Melt 1 ¼ cups (about 225 g) of the chocolate chunks using a double boiler or microwave in 45-second intervals, stirring after each. Spoon about 1 teaspoon of melted chocolate into each liner and spread it up the sides with the back of a small spoon. Freeze the tray for about 10 minutes to set.
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Add about 1 teaspoon of cashew butter into each chocolate cup.
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Return the tray to the freezer. Meanwhile, heat a skillet over low heat and toast the pistachios and macadamia nuts, tossing for 3–5 minutes until lightly golden. Remove from heat.
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In a medium saucepan, combine the coconut sugar and maple syrup over medium-high heat. Bring to a boil, whisking constantly. Add the toasted nuts and continue cooking 3–5 minutes, until the mixture reaches 240–250°F (116–121°C) or is noticeably thicker. Remove from heat and stir in the coconut oil and vanilla. Let cool slightly.
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Spoon the caramel-nut mixture evenly into the prepared chocolate cups. Melt the remaining 1 ¼ cups (about 225 g) of chocolate and cover each cup. Sprinkle with flaky sea salt. Chill in the refrigerator for 1 hour to set. Store in an airtight container for up to 1 week in the refrigerator or up to 2 months in the freezer.