Each bite of these Paleo and Vegan Dark Chocolate Caramel Cups is more addictive than the next, making you fall in love with the delectable flavor! The silky caramel filling pairs wonderfully with the bitable, rich dark chocolate. You won’t miss the store-bought or artificial, bad-for-you caramel cups EVER AGAIN, because this sinless version is Paleo, vegan, dairy-free, gluten-free, refined sugar-free, guilt-free, easy, clean-eating, and so delicious!
As I mentioned in my last post, the combo of dark chocolate and caramel is a no-fail pair in my opinion. 😍 I thought these Paleo and Vegan Dark Chocolate Caramel Cups would make a perfect fit for the love season. ❤️💘💝🌹🥂🎁 Yep, Valentine’s Day is approaching, which means chocolate/sweets, flowers, gifts, and romance—or maybe you aren’t into Valentine’s Day or you don’t have a valentine. 🤷🏻♀️ Don’t fret, because you don’t need a holiday or special someone to celebrate with these Paleo and Vegan Dark Chocolate Caramel Cups. 😎
They’re all the company you’ll need. 😉
They have the tendency to steal all the attention where ever they go and whomever they come into “contact” with. 😈 You might say they’re dangerous, maybe irresistible. 🤤 All those statements are true, but all in good fun. 😘
Growing up, I used to love eating the Ghirardelli caramel squares or the Hershey Kisses with caramel filling. There was something about the way the caramel oozed from the hollow center of the chocolate that got my appetite motor running. Anyone with me? 🙋🏻♀️
If I have your attention, let’s admire these Paleo and Vegan Dark Chocolate Caramel Cups together for a moment or two … or three. 🤩
These caramel cups will blow your mind! 🤯 They have their ways of erasing your memory of any previous encounters with the “others.” 😏 They’re that good. 🤭
These little, poppable delicacies make the perfect gift for someone special or just for yourself. 😋 Not only will your taste buds be happy, but also your mind, body, and soul. 🙌🏼
That’s because, thanks to the powerful ingredients, these Paleo and Vegan Dark Chocolate Caramel Cups are/can:
- Full of antioxidants, minerals, and vitamins (raw cacao powder is one of the most powerful super foods, along with coconut oil 💪🏼👊🏼)
- Able to balance hormones
- Anti-aging
- Muscle building and helps the body decrease unwanted fat, which can help with weight loss
- Capable of improving diabetes type II
- Able to prevent osteoporosis, tooth decay, and gum disease
- Treat Alzheimer’s disease
- Cure UTI’s and kidney infections
- Prevent high blood pressure and heart disease
- Reduce inflammation and arthritis
- Prevent and treat cancer
- Boost the immune system
- Improve memory and brain function
- Improve energy and endurance
- Improve digestion and reduce ulcers and colitis
- Help gallbladder and pancreatitis disease
- Improves skin issues
- Help depression by amplify your happy chemicals, such as serotonin, tryptophan, tyrosine, and phenylethylamine
- Plus so much more!
Besides making your eyes wide in astonishment by the health benefits, let’s make your mouth water even more by describing the taste. 😱🤤
It almost seems too good to be true when a praised dessert favorite can be transformed into a healthy sinless version and still taste just as you remembered. Well, it’s not too good to be true, because I assure you, these Paleo and Vegan Dark Chocolate Caramel Cups are just like Ghirardelli caramel squares or Hershey’s Kisses with caramel!
My brother, Michael, had quite the obsession with the Ghirardelli caramel squares, and it didn’t take longer than eating just one of these Paleo and Vegan Caramel Cups for him to say, “They taste even BETTER!” 😊
You’ll need to decide for yourself, but first let’s get the candy making process rolling! 💃🏻🕺🏻
First start by adding, the coconut oil and coconut butter in a double boiler, whisking occasionally until fully melted. (You can make your own by adding a heat-safe bowl on top of a saucepan filled with water and bringing it to a boil).
Thereafter, whisk in the maple syrup.
Then, whisk in the raw cacao powder.
Once it’s fully incorporated and silky, whisk in the salt and vanilla extract.
Set the homemade chocolate aside, allowing it to fully cool. When the chocolate is room temperature it’s much easier to work with because it becomes thicker and will harden quicker when placing in the freezer for the molds. 👍🏼
Once the chocolate has cooled, set a silicone cup mold on a baking sheet so you can easily transport it.
Next, add 1 teaspoon of chocolate in each mold, brushing up the sides of the molds. Then, move to the freezer to fully solidify, about 1-5 minutes.
Then, add ¼ teaspoon of more chocolate in the molds, brushing up the sides and return to the freezer until solidified, another 1-3 minutes.
Next, comes the fun part. Add a heaping ¼ teaspoon of caramel in each cup. The freezing chocolate will quickly cool the caramel, making it turn much lighter in color.
Lastly, top the caramel off with a final ½ teaspoon of dark chocolate, or enough to make the cups full, and return to the freezer for about 5 minutes, or until completely solidified.
Now you can carefully pop each cup out of the mold and toss it in your mouth, or, if you’re like me, you might want to savor it in two bites, ogling at its gooey, caramel center. 😍
I hope you guys get a chance to try these Paleo and Vegan Dark Chocolate Caramel Cups out, especially for Valentine’s Day! 💘💖❤️💗❤️💖💘 If you do, don’t forget to take a picture 📸 and share it with me on social media, tagging @sabrinassinlesssecrets and hashtagging #sabrinassinlesssecrets so I don’t miss it! 🤗 Also, I’ll be posting some love-themed recipes all month of February even though the holiday is passing on the 14th. 😆 I don’t think you’ll mind. 😘 See you for breakfast next #sinlesssunday! ❤️ #becausesinlessisdelicious #TripleS
- 1 batch Paleo and Vegan Salted Caramel Sauce (*See notes)
- ¼ cup + 1 tablespoon raw cacao butter (70g)
- ¼ cup + 1 tablespoon organic, unrefined extra virgin coconut oil (70g)
- ½ cup + 1 tablespoon raw cacao powder (30g)
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon sea salt
- First start by adding, the coconut oil and coconut butter in a double boiler, whisking occasionally until fully melted. (You can make your own by adding a heat-safe bowl on top of a saucepan filled with water and bringing it to a boil).
- Thereafter, whisk in the maple syrup.
- Then, whisk in the raw cacao powder.
- Once it’s fully incorporated and silky, whisk in the salt and vanilla extract.
- Set the homemade chocolate aside, allowing it to fully cool. When the chocolate is room temperature it’s much easier to work with because it becomes thicker and will harden quicker when placing in the freezer for the molds. 🙂
- Once the chocolate has cooled, set a silicone cup mold (I love this mold) on a baking sheet so you can easily transport it. You can also use mini cupcake/muffin liners.
- Next, add 1 teaspoon of chocolate in each mold (2 teaspoons for mini cupcake/muffin liners), brushing up the sides of the molds. Then, move to the freezer to fully solidify, about 1-5 minutes.
- Thereafter, add ¼ teaspoon of more chocolate in the molds (½ teaspoon for mini cupcake/muffin liners), brushing up the sides and return to the freezer until solidified, another 1-3 minutes.
- Now, add a heaping ¼ teaspoon of caramel in each cup (heaping ½ teaspoon for mini cupcake/muffin liners). The freezing chocolate will quickly cool the caramel, making it turn much lighter in color.
- Lastly, top the caramel off with a final ½ teaspoon of dark chocolate (1 teaspoon for mini cupcake/muffin liners), or enough to make the cups full, and return to the freezer for about 5 minutes, or until completely solidified.
- Now you can carefully pop each cup out of the mold and enjoy! 🙂
You won't use all the caramel for this recipe, so feel free to use it for homemade Paleo Caramel Macchiatos, consume by the spoonful, or use it as a dip or drizzle (great for ice cream!) 😉
Sources: Cacao: 5 Little Known Benefits of This Amazonian Superfood
Sources: 20 Coconut Oil Benefits
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