Chocolate Caramel Apple Cups

Prep Time

20 minutes + cooling


12 x Peoples

Tasty little chocolate cups filled with toffee apple! The filling is a creamy blend of apple puree and almond butter with warming spices, all topped with dried apple for a seasonal and fun recipe. They are naturally vegan, gluten-free and require no baking.


  • 200g 70% dark chocolate
  • 20g apple puree
  • 50g almond butter
  • 15g maple syrup
  • ½ tsp cinnamon
  • A pinch of nutmeg
  • 10g dried apple, chopped very small



1. Arrange 12 mini cupcake cases on a tray that will fit in your freezer. Melt the chocolate and add 1 tsp of chocolate to the base of 12 mini cupcake cases and place in the freezer for 10 minutes to set. Keep the remaining chocolate warm.

2. Meanwhile stir together the apple puree, almond butter, maple syrup, cinnamon, nutmeg and a pinch of salt to form a thick sticky paste.

3. Divide the filling between the cupcake cases and top with the remaining chocolate. Sprinkle over the dried apple pieces and place in the fridge to set for 20-30 minutes.