Healthy Salted Caramel Cups

Prep: 20 minsTotal: 20 minutes
Fat 3 Protein 1
Yield 24 1x



  1. First, prep date caramel by placing dates in a high-speed food processor. Process on high for about a 2 minutes, stopping to scrape the sides a few times. If you are having problems getting the dates to form a paste, add water by the 1/4 teaspoon.
  2. Using a 1/2 teaspoon, scoop out date caramel into your hand and roll into balls. You’ll want to make 24 and will most likely have some leftover date caramel. I like to wet my hands first so that it’s easier to roll into balls. Set aside.
  3. Next, melt chocolate. You can either do this by microwaving for about a minute to a minute and a half, or by melting over the stove. Once the chocolate has completely melted, add in coconut oil and stir.
  4. Place 24 cupcake liners on the bottom of a mini cupcake tin. Then, pour in the first layer of melted chocolate. I used a teaspoon of chocolate. Then, put a ball of date caramel on top and cover that with another teaspoon of melted chocolate.
  5. Sprinkle with Himalayan sea salt and then place in the freezer for at least 30 minutes before serving!

Nutrition Facts

Serving Size: 1/24 Calories: 77 Sugar: 11 Fat: 3 Fiber: 1 Protein: 1
Author: Lee Hersh
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