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?
Very decadent! But love the cashew and “caramel”! Caramel has been on of my new favorites this year!
I think cashew butter is pretty incredible in these types of recipes. Even a little improves the texture of everything it seems!
I have a serious sweet tooth,especially when it comes to chocolate… and these are right up my street. Once I locate some coconut sugar, I’ll be away! Your daughter sure has some great ideas and a real baking mind 🙂
It’s funny but not surprising – she’s had sweets on the brain her entire life 🙂
I’ve had a major sweet tooth lately too! I’m about to make some cookies (little turkeys) and decorate them with my friends kids this evening. Can’t wait because of course I will need to taste test them!
So cute! Taste testing is the best 🙂
Michelle, I am in love with these and I am hoping that I can do this as a project with our daughter over holiday break, I pray they turn out. Thank you
I definitely think they will! My one piece of advice is to keep the heat very low while stirring the caramel, so the sugar doesn’t burn. They’re actually very easy to make!
Do you think you could makes this in a tray and then cut it into squares like fudge? I wouldn’t have enough tins to make them into cups but could do a big batch in a tray if your think it would work?
Yes, you totally can, I think an 8 x 8 probably. The chill time will be longer though, probably an hour I would think?
I feel like I can almost taste these from here. That top layer looks absolutely decadent. My sweet tooth is drooling.
Seriously addicting, they were gone way too fast!
Oh, I think I need these in my life, like, right now 😉 They look fantastic!
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Haha thanks! Hope you make them soon 🙂
I’m with Emily, I’d be all about the donut pan. I wouldn’t kick these out of bed either. Nope, no way, uh uh.
Pinned.
Donut pan will be coming out soon, it’s been awhile 🙂
Any suggestions to substitute all the coconut oil? Neither my husband nor I really like it, well actually he hates it :p Hoping to make these but with out that. Finger’s crossed you have a solution! 🙂
You could try using refined coconut oil which has no flavor at all. I used it a lot for baking when I don’t want something to taste like coconut!
Oh my goodness thank you! I didn’t even know that existed!!
Help! My caramel layer came out pretty runny and doesn’t seem to want to set up…any advice for next time? And oh darn, I can’t really take these to a party so we will have to eat them all! 😉 They are delish.
I’m thinking maybe the coconut oil separated? Is it greasy? Sometimes if it’s cooked too long or overmixed this can happen, coconut oil can be tricky. Sorry it didn’t work out. At least the flavor was still good 🙂
Thanks for answering so quickly! They were not greasy, but I do think I may have cooked it too long. I’ve never heard of coconut oil separating…did you mean coconut milk? I didn’t whisk mine together before adding?
Sometimes coconut oil separates from the other ingredients if mixed too much creating a greasy film. As for the coconut milk, I always blend it completely to a creamy consistency before adding to recipes. I think that will fix the problem, plus make sure you’re cooking/stirring long enough for the mixture to really caramelize.