Dark Chocolate Salted Caramel Cheesecake Cups

I’m a firm believer that the way to a man’s heart is through food…lots and lots of food. At least that’s what worked for me😍. So every Valentine’s Day I bake up one of Gavin’s favorite desserts…paleofied of course. But let’s be real here for a second, it’s actually my favorite dessert (something very, very, chocolatey, obviously).I just tell Gav it’s his favorite and then I end up eating basically all of it because lord knows I have the world’s worst sweet tooth, and can’t help but devour all of the chocolatey goodness whenever it’s around. So happy Valentine’s Day, babe 😘

What I have for you today is this years Valentine’s day treat, “for Gavin”. It’s inspired by Eating Evolved Chocolate, my favorite paleo treat that I buy whenever I come across them (which is very seldom because no one in Midland carries it). Since I cannot find them I decided  to recreate a version inspired by them!

It doesn’t get much better than salted caramel for me, well, except for when you add in some cashew butter and top it off with some decadent homemade dark chocolate, so I guess it can get a little bit better! Whip these babies up for your Valentine this year, but if you don’t have one don’t fret, just treat yo’self!

Dark Chocolate Salted Caramel Cheesecake Cups

The perfect decadent Paleo treat to make this Valentines Day!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Calories 250 kcal


Dark Chocolate

  • 2/3 C cacao or coco powder
  • 1/2 C coconut oil
  • 3 TBS maple syrup
  • 2 tsp vanilla


  • 1 C cashews raw

salted caramel

  • 1/2 C Kerrygold unsalted grass-fed butter (1 stick) or ghee
  • 3/4 C coconut sugar
  • 1 TBS Coconut cream
  • pinch sea salt


  • coarse ground sea salt

Tools needed:

  • Silicone baking cups


For the dark chocolate:

  1. Combine all ingredients in a double boiler, on medium heat

  2. Melt coconut oil and stir to combine 

  3. Remove for heat and set aside to slightly firm up 

For the "cheesecake" filling:

  1. Place cashews in a food processor/high speed blender and process until they turn into cashew butter - it will turn into a flour texture and then slowly turn to a butter. Be patient, it can take 5 or so minutes!

  2. Set aside and make the caramel 

  3. Alternatively you can buy cashew butter and skip this step

For the salted caramel:

  1. On the stovetop, combine ingredients on medium heat

  2. While constantly stirring, bring ingredients to a low boil and continue to cook until the caramel thickens

  3. Begin to assemble shortly after finished cooking as the caramel hardens fairly quickly - if it does harden before you're finished just reheat 

  4. You may have extra leftover after filling the cups - pour the extra on parchment paper to harden - it tastes just like vanilla caramels!

To assemble:

  1. In each silicone cup, put a spoonful of the chocolate mixture to coat the bottom of the cup - about a tablespoon

  2. Using the back of a spoon, brush some of the chocolate up the sides of the cup - about a quarter of the way, it will be very thin on the sides but thats okay!

  3. Place the cups in the freezer for a minute or so to harden 

  4. Remove from freezer and place about a half tablespoon of the "cheesecake" filling - smooth it out evenly with the back of a spoon

  5. Layer about a teaspoon or so of the caramel on top of the cashew filling

  6. Place back in the freezer for a minute or so to harden the caramel 

  7. Remove from freezer and top with another spoonful of chocolate - enough to seal off the edges

  8. Garnish with sea salt on top 

  9. Place back in freezer to harden 

  10. Can be stored in the freezer but remove about 20 minutes prior to serving to bring to room temperature 

Used in this recipe:

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