Description
These Chocolate Date Caramels are a healthy no-bake recipe that are perfect to store in your fridge or freezer for a sweet treat!
Ingredients
Units
- 2 cups pitted Medjool dates
- 3 tbsp cashew butter (or tahini)
- 2-3 tbsp almond flour
- 1 1/2 tsp vanilla extract
- Pinch of salt
- 200 g 70% dark chocolate
- Maldon sea salt for topping (optional)
Instructions
- Add dates, cashew butter, almond flour, vanilla extract, and salt to a food processor. Blend until smooth and sticky.
- If the mixture feels too wet, add 1–2 tbsp more almond flour until it holds together.
- Press the mixture into an 8×8-inch pan, or 9×4 inch pan lined with parchment paper. Freeze for 1 hour to set.
- Remove from the freezer and cut into small squares.
- Melt the dark chocolate in a heatproof bowl over simmering water (or in the microwave in 20-second intervals).
- Dip each square into the melted chocolate to coat fully. Place on a parchment-lined tray.
- Sprinkle with Maldon sea salt while the chocolate is still wet.
- Place the chocolates in the fridge or freezer for 1 hour to set.
- Store in the fridge or freezer.
Notes
- If your dates are dry, soak them in warm water for 5–10 minutes, then drain.
- Add almond flour if dough is too sticky.
- Press dough with parchment on top to spread it more easily.
- Line the pan with parchment paper to remove the caramel easily.
- Sprinkle with flaky salt before serving for a sweet and salty taste.
- Store in the fridge.
Nutrition
- Serving Size: 1 chocolate
- Calories: 90
- Sugar: 9g
- Fat: 4g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1g