Salted Caramel – Peanut Cups

All-in-one cups made with a peanut – coconut nougat, creamy date caramel + salted dark chocolate topping!

Satisfy your candy bar cravings with these homemade cups!

These healthy caramel – peanut cups start with a  peanut – coconut flour nougat layer, followed by a gooey layer of peanut butter date caramel, sealed with a salty dark chocolate encasing. Do I hear a YUM!?

Let me talk about my true love for peanut butter, so rich and nutsy, addictive and so comforting. Anyone else?! And then the caramel middle, there’s a date based peanut caramel filling that’s thick and perfectly sweet.

Further a chocolate layer with pinch of fleur de sel to balance out the sweetness of the cups. And you can add as little or as much chocolate as you like! And of course, a few extra chopped peanuts, just to be sure…

These cups are perfect to have on hand in the freezer for a quick treat. Eat them at room temperature or straight from the freezer, which makes the texture sort of like an ice cream bar. Not a bad idea, in my opinion.

The cups are packed with fibre and whole ingredients, plus they’re quite filling. On top of that the cups are naturally sweetened and gluten free.  The cups are healthy, and yet it tastes like you’re eating a sweet treat.

You can grab one for a decadent dessert or when you need an energy filled snack.

These cups are perfectly sweet with three delicious layers for a homemade take on a your favourite treat, all-in-one!

Don’t be eye candy.

Be soul food.

Feel free to tag me on Instagram @chillies_for_chocolate, I love to see your creations!

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Salted Caramel – Peanut Cups

vegan, gluten free, soy free


Makes about 12 cups (depending on the size of your muffin tray):


For the cookie layer:

½ cup roasted peanuts

½ cup coconut flour

¼ cup maple syrup

1 tbsp soft coconut oil

Pinch of salt

For the peanut caramel layer:

9 medjool dates, chopped (soaked for 30 minutes if not soft)

½ cup natural peanut butter

½ cup coconut milk (can sub almond milk)

¼ cup soft coconut oil

Pinch of salt

For the chocolate layer:

Vegan dark chocolate (more or less to taste)


A few tbsp roughly chopped roasted peanuts

Fleur de sel



For the cookie layer:

Add the peanuts to a food processor and pulse until crumbly. add the coconut flour and salt, pulse until combined. Next, add the maple syrup and coconut oil and pulse until it resembles cookie dough.

Divide the mixture between 12 compartments of a muffins tray*. Press down using the bottom of a glass. Place in the fridge whilst you prep the next layer.

For the peanut caramel layer:

Add the dates, peanut butter, coconut milk, coconut oil and salt to a food processor. Blend until smooth. Divide the filling amongst the cups, and spread using the back of a spoon. Place in the fridge.

For the chocolate layer:

Melt some chocolate au Bain Marie. Remove the cups from the moulds. Drizzle the caramel peanut cups with chocolate and sprinkle with chopped peanuts and fleur the sel. Place in the fridge/freezer to firm up.

Store leftovers in the fridge for a few days or in the freezer for a few weeks.



*Use silicone moulds for easy removal.

© 2020, Chillies for Chocolate. All rights reserved.


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