Chocolate Date-Caramel Cups Recipe | Bon Appetit
Chocolatey-nutty-slightly-salty-and-a-bit-exotic treats rocking my world right now. I followed the recipe exactly, worked out fine–just don’t use a heavy hand with the chocolate. Used a blender (don’t have a food processor) for the date caramel, but don’t recommend it; had to add quite a bit of water to puree it adequately. Still delicious.
These are so good!! I used hazelnuts, and made them in mini cupcake liners. Perfect size. Recipe made 24 mini cuties, and I had juuuuust enough chocolate for that.
These are amazingly good! They have this light crunchy texture that is so much better than plain chocolate bark could ever be, and the date caramel is great- doesn’t taste “healthy” at all frankly. I made them in mini muffin cups and used 7oz of chocolate (that’s what my 2 bars weighed) and I got a yield of 30. A little fussy but absolutely worth the effort.
This recipe is great. All the flavors worked so well together, loved the addition of sesame seeds. I did switch out the walnuts for almonds because I’m not a fan of walnuts, but other than that, I followed the recipe and it turned out amazing. Everyone that has tried it so far has loved it.
These are amazing. I had plenty of chocolate (did not need to double it). I just used a little on the bottom of the muffin liner and swirled it around.
These are incredible. Date caramel might better than the real thing if we’re being honest (and we are). I would like to second the comment about doubling the chocolate and coconut oil. My initial batch of melted chocolate only covered the bottoms of 12 parchment muffin tin liners and I needed to make another batch to cover the tops. Also, when I inevitably make these again I might do a double batch in order to make the date caramel easier to process in a food processor. I have a standard full-sized processor and the amount that goes into the bowl for just a single batch is a little small and makes the date caramel take while to get fully processed by the blades. Doing a double batch would solve that issue I think. Those couple of small things aside, this recipe is a homerun for sure.
These are so good. However, I needed to double the bittersweet chocolate and coconut oil. I used silicon backing cups (average size) and the initial chocolate batch covered a think layer for all 12 cups. I needed to make a second chocolate mix in order to cover the date caramel. Not sure if this recipe was meant for mini cupcake tins?