Salted Caramel Chocolate Cups (AIP, Paleo, Vegan, GF, DF)

I absolutely love these salted caramel Chocolate Cups. They are super easy to make, taste great and curb any sugar cravings you may have. The best part is they are free from refined sugar, dairy, gluten and nuts.

Salted Caramel Chocolate Cups

The chocolate flavour comes from carob powder, which is great for those avoiding caffeine. You can find out more about carob in my sweet potato brownie recipe here. The sweetness of the carob powder means you don’t have to add extra sweetener to the chocolate mixture. However it is personal preference if you would like to add a tsp of maple syrup or honey.

Caramel Chocolate Cups - AIP, paleo, gluten free, dairy free, vegan, salted caramel |
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The great thing about this recipe is you can store them in the freezer, take one out and eat it straight away if you like. I would however suggest leaving it thaw for a few minutes to allow the filling to become fudgy again. Either way they taste great, and you will always have some healthy chocolate to hand.

The one issue with chocolate made from carob powder and coconut oil is that when left out of the fridge or freezer they melt quite quickly. But I am sure it won’t be a problem to eat them fast 😀


It is quite difficult to find chocolate that is free of all allergens to suit dietary requirements. So, If like me you have many food sensitivities and also want to avoid processed foods and chemicals, making your own chocolate is a must! Not only do you know exactly what goes into it, but you don’t have to worry about having a food reaction.

Salted Caramel Chocolate Cups--AIP, Paleo, GF, DF, Vegan, super simple to make,Healthy, snack|| Caramel Chocolate Cups--AIP, Paleo, GF, DF, Vegan, super simple to make,Healthy, snack||



Salted Caramel Chocolate Cups

Vegan, AIP, Paleo, GF, DF

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Tia Harding



  • 80 grams Coconut Oil melted
  • 15 grams Carob Powder
  • 1 dash Sea Salt

Caramel Filling

  • 55 grams Medjool Dates
  • 50 grams Coconut Butter softened
  • 1 tsp Maple Syrup
  • 1 dash Sea Salt


  1. Line a muffin tin with 12 muffin cases

  2. For the chocolate mix carob powder and salt into the melted coconut oil until fully combined

  3. Add 3 tsp of chocolate mix to the bottom of each muffin case and place into the freezer for 15 - 20 minutes until firm

  4. While waiting for the chocolate to firm up move onto the caramel filling. Add all ingredients to a blender and blend until smooth.

  5. Once the bottom layer of the chocolate is firm, remove from the freezer and add equal amounts of filling to each case. 

  6. Finally top with equal amounts of the remaining chocolate and put back into the freezer to firm up for 5-10 minutes

Recipe Notes

N.B. It is best to keep these stored in the fridge or freezer as when left out they can melt quite quickly. 

Looking for more snack ideas? Check out my snack recipe e-book here 🙂

Ingredient Links:Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission.

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