Recipe entry
Breakfast by Bella

Chocolate Date Cups

Since cutting out all the junk, I have thoroughly enjoyed experimenting with natural options to see what I create; enter my chocolate date cups...


Makes approximately 10

Crunchy base & date entre

  • 80g granola (refined sugar free)
  • 20g raw organic coconut oil
  • 6 dates

Chocolate top 

  • 20g cacao butter
  • 10g cacao powder 
  • 1 tsp vanilla
  • 4 tsp pure Canadian Maple Syrup 


  1. Use a muffin tray and fill with muffin cases.
  2. Place granola in a food processor and ground into a flour. 
  3. Melt the coconut oil and mix with the grounded granola. 
  4. Take 1 teaspoon of the granola mix at a time, place into each muffin case and press down with your index finger to make it nice and even.
  5. Place in the freezer for 20 minutes.
  6. Next, place the dates into hot water for 20 minutes. 
  7. Once the dates have softened, remove the stones and mash them with a fork.
  8. Remove the bases from the freezer and top each base with a teaspoon dates. Again, press the mix down to make it even. 
  9. For the chocolate top: place the cacao butter in a glass bowl over a saucepan filled with heated water (NOTE: If possible, do not let the ingredients heat over 42 degrees celsius. This is to preserve its nutrients. If you have a thermometer, use it to check the temperature). Once melted, leave to one side).
  10. Once the cacao butter has melted, mix in the rest of the ingredients (use a fork or a whisk to ensure there are no lumps from the cacao powder).
  11. Use a teaspoon to add the chocolate to the top of your Peanut Caramel Slices. 
  12. Place in the freezer for a further 45 minutes.