These Dark Chocolate Miso Caramel Cups are the ultimate salty sweet treat. With a chewy tahini base layer and gooey miso caramel all sandwiched between two layers of dark chocolate. And of course, finished off with a pinch of flaky sea salt. Made with real, simple ingredients, they’re completely vegan and naturally gluten free!
If you couldn’t tell, I love a good salty sweet snack. Especially one with miso and chocolate—the ultimate combo in my opinion. It sounds a little funky, but believe me, paired with that nutty tahini nougat and rich dark chocolate coating, the miso takes your classic salted caramel to a whole other level.
How to make Miso Caramel Cups
Don’t be daunted by the long ingredient list or the various steps, these miso caramel cups do take a good chunk of time to make, but none of the steps are particularly difficult. Probably the hardest part is waiting for the chocolate to set so you can eat them! Trust me, its worth the wait.
The first thing you want to do is make the miso caramel. Just four ingredients, it comes together real quick in a small saucepan. All the ingredients are heated and kept at a low simmer for a few minutes until smooth and golden brown. If you have time, make the caramel in advance so it has time to cool completely before you fill the cups.
Now the tahini nougat! For this, you’ll need a food processor or high speed blender, tahini, rolled oats and few dates. Since dried dates are usually pretty tough, I like to soak them in boiling water for a few minutes so they’re easier to blend.
The last (and most fun) step is assembling the miso caramel cups. I like to melt my dark chocolate over a double boiler to avoid burning. This is super easy, imstructions can be found here. This way is also convenient for quickly reheating the chocolate for the final step. To fill your caramel cups, spoon a couple teaspoons of chocolate into a prepared muffin tin with cupcake wrappers. Let those harden, then fill with your tahini nougat and miso caramel. Return to the fridge for a few minutes to set them top with another layer of chocolate. One final chill and they’re ready to eat!
Tips for success
- These miso caramel cups can also be made in a mini muffin tin. I’ve tried it both ways, equally delicious, but I found that the minis are a little more time consuming and labor intensive.
- When filling the cupcake wrappers with that initial chocolate layer, It’s very important that you use a spoon or even your fingers to make sure it’s coating the sides as well as the bottom. Take your time with each one, you don’t want the caramel to ooze out and make a mess.
- Make sure you refrigerate the caramel cups until the caramel is firm before adding the last layer of chocolate. If the caramel is still a little gooey, it will blend with the chocolate as you spread it over top. Still delicious, but you won’t get those clean cut layers.
Want more vegan treats? Try these!
- Miso oatmeal chocolate chunk cookies
- Oatmeal banana snack cake
- Chocolate raspberry whoopie pies
- Japanese sweet potato blondies