These rich and creamy layered dark chocolate caramel fudge cups have addicting flavor and texture, but are made with all whole food ingredients. They’re also so easy that it might be tough to stop after just one batch! Paleo, vegan, dairy free, grain free, soy free.
I try my best to alternate sweet/savory with the recipes I post, but, I’m going to be honest and tell you that I’ve had a more than a bit of a sweet tooth lately. Not in the morning yet – for breakfast I still eat a bucket of sausage and eggs – but after that things have been getting pretty sweet.
Plus, there’s just something about the urgency of wanting to share a REALLY delicious (and really easy!) dessert recipe. Yes, I made an awesome chorizo chili and ate it for 3 meals in a row, but, these chocolate caramel fudge cups need to come first. They were, sadly, completely gone within 24 hours over the weekend and my tribute to them (besides making another batch ASAP) is sharing the love with you guys.
The idea for these is really nothing new, and it couldn’t be much easier. The chocolate layer was a no brainer – it’s a slight variation on the chocolate ganache/frosting/coating that I use for so many of my recipes, like in this Gooey Fudge Brownie Pie, Chocolate Chip Cookie Cake, and Chocolate Frosted Cupcakes.
The caramel was a bit trickier, mostly because I wanted it to REALLY taste like caramel, enough so that my kids would not say they have “the paleo taste.” I based this layer on part of the recipe for my chocolate chip cookie dough fudge, but I knew it would need something to thicken it up. I knew nut butter was the answer, but I didn’t want to create a nut butter cup. Confusing.
Anyway, I turned to cashew butter for a touch of creaminess without that overwhelming nut butter flavor, and it worked. My kids did not guess there was cashew butter in these fudge cups! And let me remind you, they’ve eaten a lot of cashew butter in treats and are pretty keen at spotting the flavor.
My daughter Emily (the middle) was so inspired by these fudge cups that she started dreaming up other recipes that we could use this caramel in. Whenever it comes to treat recipes, she has at least a handful of ideas ready to go. The one she’s stuck on right now is caramel swirled hot chocolate, so that’s high up on my list. A few of the others were caramel frosted chocolate donuts (she’s a fan of the donut pan), caramel sandwich cookies, and caramel pudding. If only she were old enough to use the stove and oven, right? For now, I’ll have to figure these things out for myself.
One thing at a time, though. Here’s the recipe you need NOW!
Chocolate Caramel Fudge Cups {Paleo & Vegan}
Ingredients
For the Chocolate Layer
- 1 cupEnjoy Life Dark Chocolate Morsels or preferred brand
- 2 tbsp coconut oil
- 1/4 cup smooth cashew butter
- 1/2-1 tsp coconut sugar*
For the Caramel Layer
- 5 tbsp coconut oil
- 5 tbsp coconut sugar
- 1/2 cup full fat coconut milk*
- 2 tbsp smooth cashew butter
- 1 tsp pure vanilla extract
Instructions
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Line a 12 cup muffin tin with a double layer of cupcake liners (they might stick to the bottom if you don't double layer)
Make the chocolate layer first
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In a small saucepan over very low heat, melt the chocolate chips with the coconut oil while stirring, until smooth.
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Remove from heat and stir in the cashew butter and optional coconut sugar
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Carefully pour the mixture into the individual double-lined muffin cups evenly, so you fill all 12. Use a rubber spatula to get every drop.
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Chill in the refrigerator while you make the caramel layer.
For the Caramel Layer
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In a small saucepan, add just the coconut oil and melt over very low heat.
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Then add the coconut sugar and stir continuously for about a minute to combine. Then, continue to stir and add the coconut milk to the saucepan.
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Stir and cook another minute or two keeping the heat at its lowest setting. When small bubbles begin to form, remove from heat.
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Stir in the cashew butter and vanilla and mix until very smooth.
Finishing the fudge cups
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Now, take the muffin pan out of the refrigerator, give the caramel mixture another stir, and carefully pour a layer of caramel over each chocolate cup, until the mixture is used up.
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Chill until firm (about 20 minutes) and enjoy! Store leftovers covered in the refrigerator, or freeze if you prefer.
Recipe Notes
*This is optional if you want a sweeter chocolate layer
*If your coconut milk has separated, blend it by whisking before adding
Are you savory or sweet lately? (In personality or cravings, it’s all good)
What’s one recipe you created that you just couldn’t wait to share?
This is a great idea for a homemade holiday gift! Lately I’ve been savory 🙂
Savory is my norm!
Delicious! I have yet to make freezer cups like this. It also sounds like you may have a future baker on your hands!
I know – I can’t wait for her to bake for me!
This is literally my husband’s dream. I’m sending him over to your place 😀
Lol these are gone fast!
These look amazing!! I’ll be so tempted just to eat before firming. or even before putting the two batters in the cups!
I ate one with only the chocolate layer, couldn’t wait! Luckily they don’t take long at all to set.
You know I am all sweet and rarely savory so this is right up my alley! I use the candy cup molds to make chocolate cups like this, I got a few sizes at michaels (I should try to find where I put them in my baking cabinet, it’s a mess!)
I think I’m due for a trip to Michaels! I’d love a few different sizes.
I’m a sweets person. My (only) sister prefers salty things. Does your sister like salty or sweet? I ask b/c I’m wondering if when there are two siblings if the tastes get “split” 🙂
I think we are both split – basically if it tastes good we’re on it! I do know my sister is not a picky eater though.
I have a bit of a sweet tooth but lately I’ve been all about savory. Your chorizo chili sounds amazing! These are also amazing, especially with the cashew butter caramel!
The chili was so good – I’m sad it’s gone! But now I’m already thinking up more dessert ideas 🙂
These look SO yummy and your sweet recipes are what make me realize that limiting all grains (not just gluten) won’t be the end of the world for my sweet treats! I’ll have to try making with peanut or sunflower butter 🙂
Definitely not! So many great grain free options and I think any thick nut or seed butter would work for this, possibly give it a stronger flavor though but not in a bad way.
I’ve been a savory person lately which is why I’m intrigued at your chorizo chili recipe! But these look so yummy and I love how pretty they are too with the two layers. So cool.
I was actually surprised the layers came out looking so “neat” since I’m not the most careful or dainty with these types of things!
Hi Michelle! Totally unrelated question– what model Garmin do you have?
Hi Catherine! I have the FR 110 and it’s almost 2 years old. Not sure they sell that one anymore though.