Chocolate Caramel Crunch Cups

Name: Chocolate Caramel Crunch Cups
Prep time: 20 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 6 Medjool dates, pitted; 3 tablespoons hot water; ¼ cup Plant Strong Oat Walnut Milk; 12 ounces (~2 cups) date-sweetened chocolate chips or chocolate chips of choice; ½ cup Plant Strong Chocolate Granola; ½ cup prepared Date Caramel

September 30, 2026

There’s something especially fun about making your own chocolate treats, and these Chocolate Caramel Crunch Cups prove you don’t need a long list of ingredients to make something worth reaching for.

Inspired by the chocolate cups we all know, this version swaps the traditional nut butter filling for a simple Date Caramel Sauce and adds Plant Strong Chocolate Granola for plenty of crunch. The result is a little bit gooey, a little bit crunchy, and surrounded by rich dark chocolate. Pressed right into the caramel, it gives every bite a satisfying contrast of creamy and crunchy textures.

Make a batch for Halloween, keep a few in the freezer when you want something sweet, or bring them out whenever chocolate and caramel sound like a good idea.

Chocolate Caramel Crunch Cups

Plant Strong Team

Servings

12

Prep Time

20 minutes

Cuisine

American

Ingredients

For the Date Caramel

6 Medjool dates, pitted
3 tablespoons hot water
¼ cup Plant Strong Oat Walnut Milk

For the Chocolate Caramel Crunch Cups

12 ounces (~2 cups) date-sweetened chocolate chips or chocolate chips of choice
½ cup Plant Strong Chocolate Granola
½ cup prepared Date Caramel

Directions

Line a standard 12-cup muffin pan with paper liners.
To make the date caramel, add the dates, hot water, and Oat Walnut Milk to a high-speed blender. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. Set in the fridge until you are ready to fill your cups.
Add the chocolate chips to a microwave-safe bowl. Microwave for 30 seconds, then stir well. Continue heating in 15-second intervals, stirring thoroughly after each interval, until the chocolate is almost completely melted. Stir until the remaining pieces melt and the chocolate is smooth. Alternatively, melt the chocolate in a double boiler.
Spoon about 2 teaspoons of melted chocolate into each prepared liner. Use the back of a small spoon to spread the chocolate evenly across the bottom and slightly up the sides of the liner, creating a shallow shell. Make sure the bottom and the point where the bottom meets the sides are completely coated without any gaps.
Place the muffin pan in the freezer for 5–10 minutes, or until the chocolate is firm.
Remove the chocolate shells from the freezer. Spoon a small amount of Date Caramel into the center of each shell, then sprinkle about Chocolate Granola over the caramel. Top with another small spoonful of Date Caramel. Gently spread the filling as needed. Keep the filling below the top of the chocolate shell so the cups can be completely sealed.
Return the pan to the freezer for 5–10 minutes, or until the Date Caramel has firmed slightly.
Remove chilled cups from the freezer. Spoon about 2 teaspoons of melted chocolate over each cup, or enough to completely cover the filling. Use the back of a spoon to gently spread the chocolate to the edges. Make sure the top layer of chocolate meets the chocolate shell around the entire perimeter so the softer caramel filling is fully enclosed.
Freeze for 10–15 minutes, until the chocolate is completely firm.
Lift the cups from the muffin pan and carefully peel away the paper liners. Enjoy chilled or allow them to sit at room temperature for a few minutes before serving.
Store in the freezer.