Salted Caramel Almond Butter Cups

Nut butter cups have been taking our IG feed by storm lately, so we’ve been itching to come up with a creation of our own. Last week, after we got our butts kicked by @ShayJayFit (check them out on the ‘gram for some fire boot camp action) at Endeavor Athletic’s pop-up boutique, we tried free samples of the caramel almond and sea salt KIND Bar. I thought it was the best flavor I’d ever tried and was hypeee, while Taylor didn’t really care for it…smh. Nonetheless, it came to us: salted caramel almond butter cups!

It’s not rare that Taylor and I text each other after dinner like, Hmmm, I want something sweet! So, we were pumped when nut butter cups arrived on the scene. I LOVE caramel but considering it’s main ingredients are sugar and butter, it’s not a great go-to. We got to researching healthy ways to recreate caramel, which led us to [successfully] experimenting with dates.

These cups would not be complete without salt. The sweet + salty combo just can’t be beat here. We chose to use pink Himalayan salt in this recipe. Pink salt has been popular AF lately, and while it is not likely going to revolutionize your life, it is arguably better than common table salt. Here are a few reasons why:

  • Pink salt is natural vs. processed.
  • Pink salt contains over 84 minerals.
  • Pink salt has been proven to improve respiratory issues.
  • Pink salt is rich in minerals, therefore it can help balance your body’s PH.
  • Pink salt can be used to regulate digestion, blood sugar levels, and sleep cycles.

Also, it’s pretty. You decide.

WARNING: With these cups and other nut butter cup recipes we’ve made, we’ve noticed they get v melty super easily. So, be careful about leaving them out, especially right after you make them. Once they’ve been in the freezer for a couple days, they are more resilient, but not much.

Processed with VSCO with c1 preset

Salted Caramel Almond Butter Cups


  • 4 pitted medjool dates
  • 1/2 tsp water
  • 1/8 tsp Himalayan pink salt (or sea salt), plus more for topping
  • 1/2 cup almond butter
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp coconut oil
  • 1/4 tsp vanilla extract
  • cupcake liners
  • optional topping: mini chocolate chips


  1. To make the date caramel, add dates and salt to the food processor and process on high. If caramel is too thick after processing, add water, starting with 1/2 tsp. Process on high until your caramel is “workable”, adding more water as needed—it should be thick, but not getting stuck in the processor. Adjust salt to taste.
  2. Melt coconut oil over low-medium heat or in the microwave and add to food processor.
  3. Add almond butter, cocoa powder, and vanilla extract and process on high. You should end up with a thick, but liquidy, batter.
  4. Line muffin tin with liners.
  5. Using a measuring tablespoon, transfer 1 tbsp of the batter into each cup.
  6. Top the cups with salt [and mini chocolate chips, if desired].
  7. Freeze for at least 15 minutes before enjoying!

Yield: 12 servings
Serving size: 1 salted caramel almond butter cup

110 calories per serving • Fat: 8g • Carbohydrates: 8.7g • Protein: 2.8g


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