Dairy-Free Chocolate Caramel Apple Cups (Vegan Date Caramel + Allergen Free Granola Butter)

Ingredients: Makes 12 mini cups

Ingredients

• Chocolate layers
  • 1 ½ cups dairy-free chocolate chips (or chopped dark chocolate)
  • 2 tsp coconut oil (optional, for smoother melting)
• Date Caramel
  • 1 cup pitted Medjool dates (about 10–12)-soak in warm water for 10 minutes before blending
  • ¼ cup milk of your choice, more as needed to get desired consistency
  • ½ tsp vanilla extract
  • Pinch of sea salt
• Granola Butter Layer
  • ½ cup Apple Cider Donut Granola Butter, I used Oat Haus Brand. If you want more protein you can use nut butter or sunbutter mixed with 1/2 tsp apple pie spice

---

Instructions

1. Prep the pan:
   • Line a mini muffin tin with 12 parchment paper liners. Set aside.
2. Melt the chocolate:
   • In a heat-safe bowl, melt chocolate chips (and coconut oil if using) over a double boiler or in the microwave in 30-second bursts, stirring until smooth.
3. Make the date caramel:
   • Blend dates, water, vanilla, and salt in a food processor until smooth and creamy. Scrape down sides as needed. Add a splash more water if too thick.
4. Form the base layer:
   • Spoon about 1 teaspoon of melted chocolate into the bottom of each liner.
   • Tilt or tap the pan to coat the bottoms evenly.
   • Place in the freezer for 5 minutes to set.
5. Add the caramel layer:
   • Once the base is firm, add about 1 teaspoon of date caramel into each cup.
   • Use the back of a spoon to gently spread it flat.
6. Add the granola butter:
   • Spoon about 1 teaspoon of apple cider donut granola butter on top of the caramel layer.
   • Smooth lightly with a spoon.
7. Top with chocolate:
   • Cover each cup with another 1–2 teaspoons of melted chocolate, making sure the filling is sealed.
   • Tap the pan gently to smooth the tops.
8. Chill to set:
   • Place the muffin tin in the freezer for 20–25 minutes, or until the cups are firm.
9. Serve & store:
   • Peel away the parchment liners before serving.
   • Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.

---

✨ Notes

• You can sprinkle flaky sea salt or a dusting of cinnamon on top before chilling for extra flavor.
• For a fall twist, mix a pinch of apple pie spice into the date caramel layer.
• For protein you can add 2 tbsp protein powder to the granola butter before adding it to the cups or substitute nut butter mixed with apple pie spice