Sometimes a recipe turns out to be something completely different to what you had planned. These Chocolate Peanut Butter Caramel Cups are the perfect example. They were not planned at all, but so glad that the mini chocolate s’more tarts (sounds good though right? Might have to get back to that one..), morphed into what we have now.

So what’s to love about these?

they have a biscuit base made with almonds with a slight peanut butter flavour
caramel centre made from coconut sugar with a crunch from some added peanuts
finished off with a dark chocolate top (with a little more peanut butter)
Pretty much a hit of chocolate, a little peanut butter and gooey caramel all in one tasty little dessert.

As well as being vegan, these are:

gluten free
10 ingredients

If you make this recipe, I would love for you to let me know how it went in the comments below (don’t forget to leave a star rating!).


  • 1 1/2 cups almond meal
  • 1/3 cup tapioca flour
  • 1 1/2 tbsp unrefined coconut oil, melted
  • 2 tbsp natural peanut butter
  • 2 tbsp rice malt syrup (make sure it’s labeled gluten free if needed)

Caramel and Peanuts: 

  • 1/2 cup coconut sugar
  • 3/4 cup canned fall fat coconut milk
  • 1/2 tsp salt, or to taste
  • 2/3 cup chopped peanuts, halved (I used roasted and salted)


  • 140g vegan dark chocolate (I used 70%), chopped into small pieces
  • 1 tsp unrefined coconut oil
  • 1 tsp vanilla extract
  • 2 tbsp natural peanut butter


  1. Place 12 paper liners into a muffin tin and set aside.
  2. Add almond meal and tapioca flour into a large bowl and mix until combined. Add coconut oil, rice malt syrup and peanut butter and mix until it all comes together. At this point, preheat the oven to 180°C (356°F).
  3. Divide the dough into the paper liners, it will be roughly 2 tbsp each. Press each one firmly down.
  4. Bake for 10 minutes or until lightly browned on top. If any have risen, use a spoon to gently press the base down while warm. Set aside to cool.
  5. Caramel and Peanuts:  
  6. Combine coconut sugar, coconut milk and salt into a saucepan on high heat. Bring to a boil, then turn down the heat until it’s a high simmer.
  7. Continue to cook, stirring constantly throughout until it thickens slightly (it will thicken more as it cools) and becomes darker in colour. Mine’s usually ready around 12 minutes. Take off the heat and let cool for one minute, still stirring.
  8. Divide the caramel onto each of the bases. Add the peanuts on top of each one. Refrigerate while melting the chocolate.


  1. Add the chocolate, coconut oil and vanilla extract into a small pot over low heat. When it’s just melted, take it off the heat and stir through the peanut butter.
  2. Divide the chocolate over the caramel and peanut layer. Use a spoon to spread the chocolate out if needed. After I’ve added all the chocolate, I like to give the pan a shake to even it out. Refrigerate for at least one hour. Remove the paper liners as they can soak up some of the oil, and they’re ready to serve!


  1. Straight out of the fridge the caramel will be a little firmer, but if you like you can leave them out for about 5 minutes for the caramel to soften.