Description
These Salty Chocolate Date Caramels are a deliciously natural treat combining the rich sweetness of Medjool dates with creamy almond butter, finished with a decadent dark chocolate coating and a sprinkle of flaky sea salt. This no-bake dessert is perfect for a healthy indulgence with a perfect balance of salty and sweet, ready in under an hour.
Ingredients
Caramel Mixture
- 1 cup packed soft & pitted Medjool dates (161 grams)
- 1 tablespoon creamy almond butter
- 1/2 teaspoon vanilla flavoring
- 1 tablespoon warm water
- 1/4 teaspoon fine sea salt
- 2 1/2 tablespoons almond flour
Chocolate Coating
- 120 grams dark chocolate (at least 70% cacao)
- Flaky sea salt (for finishing)
Instructions
- Prepare Caramel Mixture: Add the dates, almond butter, vanilla flavoring, fine sea salt, and warm water to a food processor. Blend until completely smooth, scraping down the sides as needed to ensure even blending. Then add the almond flour and process again until fully incorporated, creating a thick caramel-like mixture.
- Set Caramel Base: Line a small bread pan or narrow pan with greased parchment paper using coconut oil or similar. Scrape the date mixture out of the processor into the pan and smooth it out evenly using another greased parchment sheet pressed down by hand or with a spatula until the layer is about 1/2 inch thick.
- Freeze to Firm Up: Place the pan in the freezer for one hour to firm up the caramel layer. Meanwhile, temper the dark chocolate using your preferred method to ensure a glossy finish and good snap when set.
- Cut and Coat with Chocolate: Remove the caramel slab from the freezer and cut into 12 small squares. Using a fork, dip each piece into the tempered chocolate, tapping off excess chocolate on the side of the bowl, then place on parchment paper to dry.
- Finishing Touch: While the chocolate is still slightly soft, sprinkle each caramel piece with flaky sea salt to enhance the flavor. Let the chocolate fully harden at room temperature for best results. Store the caramels at room temperature for up to one week if you used tempered chocolate, or refrigerate if you melted the chocolate by a regular method with added coconut oil.
Notes
- Use Medjool dates for natural sweetness and a soft texture.
- Tempering the chocolate is key to achieving a shiny and crisp coating.
- If tempering chocolate isn’t an option, melt the chocolate with 1/2 tablespoon coconut oil and store caramels refrigerated.
- Pressing the caramel layer to an even thickness ensures consistent pieces.
- Flaky sea salt enhances the contrast between sweet and salty flavors.
- Freeze time may vary depending on your freezer; check firmness after 45 minutes if time-pressed.
