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stacked vegan salted caramel chocolate cups

Salted Tahini Caramel Chocolate Cups

These 4-Ingredient Vegan Salted Tahini Caramel Chocolate Cups are a decadent candy treat perfect for Valentines Day! They are incredibly easy to make, refined sugar-free, paleo, gluten free and no bake!
Course Dessert
Cuisine America
Keyword vegan caramel chocolate candy, vegan chocolate cups, vegan salted caramel cups
Cook Time 20 minutes
Total Time 20 minutes
Servings 12
Calories 120 kcal

Ingredients

  • 1 cup dark chocolate chips
  • 2 teaspoons coconut oil
  • 6 tablespoons salted tahini caramel recipe link in notes
  • ¼ teaspoon large sea salt granules or more if desired

Instructions

  1. Line a mini muffin tin with 12 mini cupcake/muffin liners.
  2. In a bowl, add the chocolate chips and the coconut oil and stir together. Melt in the microwave for 1 minute, then stir together. You might need to microwave them for 30 seconds at a time until melted. You can also melt this in a double boiler method.
  3. Spoon a little bit of melted chocolate into each of the muffin liners, and spread it so it covers the bottom, as well as ¾ way up the liners. I use a pastry brush to "paint" the melted chocolate onto the bottom of the cupcake wrapper, and around the sides (only go about 2/3 of the way up the wrappers, not all the way to the top) Place muffin tin in the freezer.This will ensure the caramel filling is covered properly.
  4. Put in the freezer for about 10 minutes to set.

  5. Remove the mini muffin tin from the freezer and set beside this bowl. Dollop about ½ tablespoon of the caramel into each cup and return to the freezer for about 5 minutes.

  6. You might have to reheat the chocolate if it has set already. Pour the rest of the chocolate equally over each cup to cover completely (I went all the way to the top of my liners). Place in the freezer to set for another 10 minutes or up to 30 minutes. Peel off liners, eat and enjoy!!

Recipe Notes

For the vegan salted caramel, use this recipe