# @poosh on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/Dd7QBgCy0n3
- **Gondola URL:** https://gondola.cc/posts/71216868-poosh-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/2a1b3e2d70.jpg
- **Posted:** 2026-09-30T21:07:03.000+00:00
- **Account Owner:** Poosh (@poosh) — https://gondola.cc/poosh

## Caption

A healthier way to satisfy your nightly chocolate craving.

These chocolate cups hide a creamy date caramel center made with fiber-rich Medjool dates, almond butter, and maple syrup. Finish with flaky sea salt, then try not to check the freezer every five minutes while they set. #poosh 

Save this one for your sweet tooth.

HIGH-FIBER DATE CARAMEL CUPS
Makes 12

INGREDIENTS
For the chocolate shells:
• 2 cups dark chocolate chips
• 1 tablespoon coconut oil
For the date caramel:
• 12 Medjool dates, pitted
• 2 cups boiling water
• 2 tablespoons almond butter
• 1 tablespoon maple syrup
• 2 teaspoons vanilla bean paste, optional

Optional topping:
• 1 teaspoon flaky sea salt

INSTRUCTIONS
1. Place the dates in a bowl and cover with the boiling water. 2. Soak for at least 10 minutes, or until softened.
3. Drain the dates, reserving about ½ cup of the soaking water.
4. Add the dates to a blender with ⅓ cup of the reserved warm water, almond butter, maple syrup, and vanilla bean paste. Blend until smooth and creamy, adding more water if needed. Set aside.
5. Line a 12-count muffin pan with cupcake liners.
6. Add the dark chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
7. Spoon 1 teaspoon of the melted chocolate into each liner. Gently tilt or spread the chocolate so it slightly coats the sides.
8. Freeze for 10 minutes, or until the chocolate is firm.
9. Spoon about 1 tablespoon of the date caramel into each chocolate shell.
10. Top each cup with about 1 tablespoon of the remaining melted chocolate, spreading it to cover the date caramel.
11. Freeze for 15–20 minutes, or until completely set.
12. Remove the cups from the freezer, peel away the liners, and sprinkle with flaky sea salt, if desired.
13. Store in an airtight container in the refrigerator for up to one week or in the freezer for up to three months.

## Stats

- **Views:** 180,282
- **Likes:** 1,298
- **Shares:** 0
- **Comments:** 13

## Tags

poosh

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