Sweet & Balanced by Stacy

Dark chocolate cups with a creamy date caramel filling and fresh strawberry on top. No sugar, no baking, just freeze and enjoy.

These look like they took hours. They didn’t. The “caramel” is just blended dates and peanut butter — and it genuinely tastes like the real thing.

Ingredients (4–6 cups):
Chocolate shell:
• 80g dark chocolate
• 2–3 tsp coconut oil
Caramel filling:
• 2 bananas
• 80g dates
• 1 tbsp peanut butter
• A splash of milk
• Vanilla to taste
Topping:
• Fresh strawberries
• Extra melted chocolate for drizzle

Instructions:

1. Melt the dark chocolate with coconut oil.
2. Coat the muffin molds with a layer of chocolate. Freeze for 15 minutes.
3. Add a second layer of chocolate and freeze again.
4. Blend bananas, dates, peanut butter, vanilla, and a splash of milk until smooth.
5. Fill the cups with the caramel mixture and place a strawberry on top.
6. Drizzle with remaining chocolate and freeze for 1–2 hours.
7. Pop out of molds and serve straight from the freezer.

Macros per cup (6 total):
~160 kcal · 2g protein · 8g fat · 22g carbs

Tried this recipe? Let me know in the comments how it turned out!