Mini Mocha Caramel Date Cups

These lil' babies are sooo comforting and perfect for warmer weather! This cooling, stacked treat has a crunchy bottom layer of Mocha Hazelnut Torte Bites, creamy date caramel in the middle and is topped with melted chocolate and a sprinkling of hazelnuts for extra crunch!



-date caramel layer:

  • 1/2 cup dates
  • 2 cups water for boiling + 1/4 cup water for blending 
  • 1/2 tsp vanilla extract
  • pinch himalayan pink salt

-top layer:

  • 1/4 cup chocolate for melting - we like 70% dark chocolate but use whichever kind if chocolate you like best!
  • 2 tbsp chopped hazelnuts
  • sea salt for sprinkling - any coarse sea salt will work

-special equipment:

  • mini cupcake tin + mini cupcake liners
  • food processor or blender 


  • Line mini cupcake tin with mini cupcake liners
  • Put 2 cups of water on to boil and once boiling, add 1/2 cup dates and let soak for 15-20 minutes
  • In a food processor or blender, puree the dates, 1/4 cup date water, 1/2 tsp vanilla extract and a pinch of himalayan pink salt. Blend until caramel-like consistency. Set aside
  • Crush up the Mocha Hazelnut Torte Bites, either by hand or in a food processor, and add up to 1/2 tbsp date caramel so that it comes together
  • Press about 1 tsp of the Mocha Bites/caramel mixture into the bottom of each cupcake liner 
  • Add about 3/4 tbsp date caramel (or enough to fill the cupcake liner) on top of the base layer 
  • Once cups are full, freeze cupcake tin for about 2 hours until date caramel sets
  • About 15 minutes before removing cupcake tin from freezer, melt the chocolate - microwave in 15 second intervals for the quickest, easiest, mess free way. Chop or crush hazelnuts
  • Remove date caramel cups from tin and top with melted chocolate, crushed hazelnuts, sprinkle with sea salt and ENJOY!

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