Rich dark chocolate encloses a layer of slightly sweet coconut crumbles mingling with naturally sweet date caramel. An easy and quick to prepare treat suitable for vegans, gluten-free and paleo eaters alike – there’s a refined sugar-free option, too.
Another chocolate creation already again? Why, yes. Valentine’s Day is around the corner after all so you can never have enough chocolate on hand. Though if you’re like me – or any other normal human – you don’t need a special occasion to eat chocolate. Its existence is reason enough to eat it. In fact, I don’t care much about Valentine’s Day. If you love somebody you shouldn’t need a special day dedicated to prooving just that. I’d much prefer to be surprised rather than either well, not surprised as it’s a given on that date or disappointed if my significant other forgot about Valentine’s Day while every other lady was showered with treats. A sweet letter, homecooked dinner or any other little treat saying “I love you” throughout the year would make feel much more loved. Bonus points if that surprise involves chocolate.
Okay, onto the star of this post now. After trying date caramel for the first time here it made my mind spin for other uses of it. The same goes for my rediscovery of coconut butter. When I saw the cutest silicone molds at a store the decision was pretty much made. Side note: I’m awful at resisting cute kitchen accessoires, plates, towels/you name it. At least I used them right away …? It’s my excuse to postpone working on this bad habit. Don’t judge.
What these Chocolate Coconut Caramel Cups are? Naturally sweet date caramel layered with crumbly coconut filling for a tropical touch enrobed in deep dark chocolate. They are the perfect balance of sweetness with some crunch from the coconut leaving you satisfied without the sugar shock. A no-fuss little treat made in almost no time.
The recipe below yields three chocolate caramel cups – perfect for
savouring all by yourself sharing with your valentine?! – but is easily doubled or tripled for a larger get-together. Many of my recipes result in small batches as I’ve found this to be a rarity. A large yield is awesome if you’re feeding a crowd but I’d personally would rather double a recipe than eat one and the same thing for a week. More room for further experimentation … mmmh.
Chocolate Coconut Caramel Cups
- 1/4 batch of this date caramel
- 1 1/4 oz/35 g of dark chocolate [unsweetened for a sugar-free version]
- 1 1/2 tbsps coconut butter
- 1 tbsp unsweetened shredded coconut
- 1-2 tsps agave (adjust to taste)
- Melt the coconut butter.
- Stir in the agave sirup, adjusting the sweetness to your preference. Mix in the shredded coconut.
- Melt dark chocolate.
- Add a teaspoon of melted chocolate on the bottom of each cupcake liner. Spread well. Let the chocolate harden in the fridge for at least 15 minutes.
- Place a generous teaspoon of date caramel on top of the chocolate and pat down to even it out.
- Add a teaspoon of coconut filling on top and smoothen out as good as you can. No need for perfection here.
Finish off with enough melted chocolate to completely cover the filling. Let harden in the fridge again before serving.
Happiness-inducing today: Getting a little walking in right in the morning. No day can feel completely bad if you start it with a bit of movement and fresh air.
Do you prefer recipes yielding larger or smaller batches?
What are you thoughts on Valentine’s Day?