Healthy & delicious recipes from A.Vogel

Chocolate Caramel Cups (Gluten & Dairy Free)

  • Time:  min
  • Easy
  • 6
  • Time: 45 min
  • Easy
  • 6

This dairy free and gluten free chocolate caramel cups recipe is amazing. I love every recipe that I put on this blog, but these ‘millionaire’s shortbread’ are my new favourite! I make my chocolate caramel cups in muffin cases because I find it makes these treats really easy to transport, and less messy than trying to cut squares in a tin. These chocolate caramel cups are a great no-bake dessert recipe, that’s packed with yummy ingredients like ground almonds, coconut oil, almond butter, maple syrup and cacao.


For the shortbread

  • 1/2 cup of ground almonds
  • 1 medjool date, pitted and chopped
  • 3 tsp of coconut oil

For the caramel

  • 2 tbsp of almond butter
  • 1 tbsp of coconut oil
  • 1/2 tbsp of maple syrup

For the chocolate

  • 1/3 cup of cacao butter
  • 2 tbsp of cacao powder
  • 1 1/2 tbsp of maple syrup

How to make Chocolate Caramel Cups

For the shortbread

1. Line a medium-sized muffin tray with 6 paper muffin cases.

2. Combine the ground almonds, medjool date, and 3 tsp of coconut oil and blend in a food processor. You might need to stop and scrape down the sides to ensure all of the ingredients get combined. Don’t worry that the shortbread doesn’t look like ‘dough’ and might be quite crumbly.

3. Spoon the shortbread into the 6 muffin cases and press the mixture down firmly with the back of a spoon or your fingers until the shortbread completely covers the bottom of each of the muffin cases.

For the caramel

1. Combine the almond butter, 1 tbsp of coconut oil, and 1/2 tbsp of  maple syrup in a food processor. You might need to stop and scrape down the sides to ensure all of the ingredients get combined.

2. Spoon the caramel on top of the shortbread in the muffin tin, leaving a little space around the edges of the shortbread.

3. Leave to chill in the fridge for about 15-20 minutes.

For the chocolate

1. Using a double-boiler pan (or a saucepan with water in the bottom and a bowl on top), bring the water to a simmer. Melt the cacao butter. Remove from the heat.

2. Gently stir in the cacao powder and 1 1/2 tbsp of maple syrup until all of the ingredients are combined.

3. Take the muffin tray with the shortbread out of the fridge, and spoon the chocolate mixture on top of the caramel. All of the caramel should be completely covered by the chocolate.

4. Leave to cool for about 15 minutes, and then refrigerate for at least an hour to make sure the chocolate sets before eating.

I hope you give these delicious no bake chocolate caramel cups a try! And if you do, be sure to tag the picture #AVogelRecipes on Instagram so we can see :)

This recipe is full of goodness

  • A good source of fibre
  • High in antioxidants
  • Packed with vitamins & minerals

Raw cocoa is also packed with nutritional benefits! Not only is it a powerhouse of antioxidants, it is also an excellent source of B vitamins, fibre, iron, copper, zinc, magnesium, calcium and is linked to many health benefits. It is said to improve your memory, boost immunity, support heart health and can boost serotonin in the brain to help you feel good.

About Nicole

Nicole is a London-based food and lifestyle blogger. On her blog Live Naturally N, she loves to share her experiences on using green beauty products and tips on how to live a healthy and happy life, including tasty and easy-to-make recipes . Being lactose intolerant, her recipes are all dairy-free. She is also experimenting with cutting out gluten from her diet.

You can follow her on Instagram and Twitter.

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