Caramel Almond Butter Cups

We’ve got a guilt-free yet delicious recipe for all you moms and dads: this recipe was created by Beth Lipton for, but we’ve been given special permission to share it with Babycook users. Enjoy! Read more about Beth here and look for more of her delicious, health-conscious recipes on!

  1. Put the dates, 1 tablespoon coconut oil, vanilla and a pinch of salt in blending bowl and pulse until blended with just some small pieces remaining.
  2. Drizzle in 1 tablespoon hot water and pulse to combine, adding more hot water if needed, until a smooth paste forms. Be careful not to add too much water; you want the caramel to be soft and supple but not too runny.
  3. In a double boiler over simmering water, melt chocolate with remaining 1 tablespoon coconut oil until smooth.
  4. Fill 14 cups of a mini muffin tin (or BEABA Multiportions) with paper or foil liners.
  5. Spoon 1 teaspoon melted chocolate into a muffin liner, spread with a small brush or the back of a spoon so chocolate covers bottom and most of the sides. Repeat with remaining muffin liners.
  6. Refrigerate or freeze until chocolate is firm.
  7. Spoon 1 to 2 teaspoons almond butter into each cup, followed by 1 teaspoon date caramel. Use moistened finger to press caramel down to a flat later. Freeze for 10 minutes.
  8. Top cups with remaining chocolate (start with 1 heaping teaspoon per cup). Sprinkle each with a little bit of coarse sea salt flakes, if desired. Refrigerate or freeze until firm.
  9. Store in the refrigerator in an airtight container until ready to serve.
Recipe Notes

Note from Beth: These are homemade treats, so they tend not to behave like the store-bought kind. When you bite down on these cups, they smooth a bit. If anyone complains, no more candy for them!