The Best No Bake Caramel Cups (Gluten Free, Vegan)

Prep: 60 minutesCook: 0 minutesTotal: 60 minutes
Yield: makes 6Category: Desserts
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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 there are a few things you can do instead. To get that ‘caramely’ taste you could blend soaked dates with 1 – 2 tbsp plant milk until smooth and use that or you could fill the centres with something else such as chocolate spread, biscoff, homemade chia jam, etc.

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.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 200g 1 cup + 2 tbsp dairy free white chocolate
  • 150g 1 + 1/2 cups + 2 tbsp gluten free oats
  • 4 tbsp peanut butter (heaped)
  • 4 tbsp maple syrup

for the caramel

  • 70g 1/4 cup + 2 tbsp coconut sugar
  • 80g 1/4 cup + 1 tbsp full fat coconut milk (creamy part)

Method

  1. First you will need to make the caramel. Pour the coconut sugar into the centre of a large saucepan. Spread the sugar out a little bit but make sure no granules stick to the sides of the pan
  2. Place the saucepan over a low heat and allow the sugar to cook for thirty seconds
  3. Gently pour the coconut milk into the pan, trying to cover as much of the sugar as possible rather than just pouring into one area
  4. Allow thirty seconds and then give the pan a little swirl to start combining the ingredients. Although you will be tempted to stir make sure you don't
  5. Allow the contents to simmer over a low heat for five minutes, swirling the pan ocassionally until the melted sugar and coconut milk have combined. The caramel will start to bubble and you still should not stir it
  6. After five minutes has passed, remove from the heat and immediately strain the caramel and pour into a jar or bowl. Place in the fridge to allow to set for a minimum of one hour
  7. Combine the oats, maple syrup and peanut butter in a large mixing bowl until they are well combined and a sticky dough has formed
  8. Separate the mixture into six even chunks and press each one into a hole in the muffin pan, ensuring you pack it down tightly
  9. Use your finger or a spoon to press down into the centre of each cup to create a well that your filling will sit in
  10. Once set pour the caramel into each well, stopping when the top of the caramel is level with the oat and peanut butter mixture that is encasing it
  11. Place the muffin tray in the freezer for thirty minutes to set
  12. Next, melt the white chocolate using a Bain-Marie and pour evenly over the top of the cups, ensuring the tops are smooth. The warm chocolate may start to melt the caramel so place back in the freezer for another twenty minutes until the chocolate has set

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