These no bake caramel cups are such a delicious dessert or snack and have such an indulgent feel despite being made with nutrient dense ingredients. The combination of the gooey caramel and the chocolate make a truly decadent cup that will satisfy any sweet tooth!
This recipe is a combination of other no bake recipes I have created so parts may seem familiar! I had lots of leftover caramel when I was working on my Healthy Two Ingredient Caramel and hate waste so was using it up in all kinds of creative ways, (including my Healthy Snickers Bars), which is how this recipe was born.
It may seem like quite a long prep time, however, this includes the time needed for the cups to set in the freezer so during this time you can actually be doing other things. The preparation time does not include the time needed to make the caramel. The caramel needs a minimum of a few hours to set so needs to be made well in advance.
If you want to make these immediately and don’t have time to make the caramel then you might want to try my Healthy Date Caramel in the centre instead. Alternatively you could use something else such as chocolate spread, biscoff, homemade chia jam, etc, in the centre.
If you are making the caramel, it may be worth reading through the separate recipe for it, (which you can find here), for more instructions on how to make it. I have separated the sections in the ingredients so you know what is needed for the caramel centre and what is needed for the rest of the cup. Similarly, the method section is also split into two with the first six steps detailing how to create the caramel so if you choose to use something different as the filling then skip straight ahead to step seven.
I use dairy free white chocolate in this recipe and then add a drizzle of melted dairy free milk chocolate across the top. However, you could use whichever kind you prefer. If you cannot have peanuts you could substitute the peanut butter in these for cashew or almond. Alternatively, if you are completely nut free you could use a seed butter or tahini in its place. I think a version using tahini with a white and dark chocolate topping would work really well!
I used a silicone muffin tray to create these no bake caramel cups, however, this recipe would also work in bar format if you only had a small brownie tray available.
These will be good stored in your refrigerator for up up to five days, or longer in your freezer, however I guarantee they will not last that long.
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