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Easy Vegan Caramel Cookie Cups

Delightful and simple vegan treats featuring a crunchy cookie shell filled with rich caramel made from dates, perfect for satisfying your sweet tooth.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie base
  • 1 cup almond flour
  • 1/2 cup coconut oil (melted)
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
For the caramel filling
  • 1 cup dates (pitted)
  • 1/4 cup almond milk
  • 1/4 cup coconut sugar (optional for sweetness)
  • Vegan chocolate for drizzling (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and salt. Stir to form a crumbly but moist dough.
  3. Lightly grease a muffin tin. Press the cookie mixture into the bottom and up the sides of each muffin cup, creating a small well in the center.
  4. Bake in the preheated oven for 12-15 minutes, until edges turn golden brown. Remove and let cool slightly.
Making the Caramel
  1. In a blender or food processor, combine pitted dates, almond milk, and coconut sugar (if using). Blend until smooth and creamy.
  2. Once the cookie cups have cooled, fill each well generously with the homemade caramel.
Finishing Touches
  1. If desired, melt vegan chocolate and drizzle over the caramel.
  2. Allow cookie cups to sit for about 30 minutes before serving, so the caramel firms up.

Notes

Store in an airtight container in the fridge for up to a week or freeze for up to a month. Separate layers with parchment paper to prevent sticking. Thaw at room temperature or warm in the oven to restore freshness.