Salty Chocolate Date Caramels: A Guilt-Free Sweet Treat
Looking for a healthier way to satisfy your sweet tooth? These Salty Chocolate Date Caramels are the perfect solution! Made with natural ingredients like Medjool dates, almond butter, and dark chocolate, these caramels are a decadent treat without refined sugars. They’re gluten-free, dairy-free, and packed with wholesome goodness, making them the perfect guilt-free indulgence.
Ingredients:
- 1 cup packed soft & pitted Medjool dates (161 grams)
- 1 tablespoon creamy almond butter
- 1/2 teaspoon vanilla extract
- 1 tablespoon warm water
- 1/4 teaspoon fine sea salt
- 2 1/2 tablespoons almond flour
- 120 grams dark chocolate (at least 70%)
- Flaky sea salt for finishing
Directions:
Step 1: Prepare the Caramel Mixture
In a food processor, combine the pitted Medjool dates, almond butter, vanilla extract, warm water, and fine sea salt. Blend until the mixture is completely smooth, scraping down the sides of the bowl as needed. Add the almond flour and process again until fully incorporated. This will give the caramels a firm yet chewy texture.
Step 2: Shape the Caramels
Line a small bread pan or narrow pan with greased parchment paper (you can use coconut oil or another non-stick option). Scrape the date mixture into the prepared pan, smoothing the top with another greased sheet of parchment paper. Press the mixture down evenly using your hands or a spatula until it’s about 1/2 inch thick.
Step 3: Freeze the Caramels
Place the pan in the freezer for one hour to allow the caramels to firm up. This step will make it easier to cut them into squares and dip them in chocolate later.
Step 4: Prepare the Chocolate
While the caramels are freezing, melt the dark chocolate. You can either temper the chocolate or melt it in a double boiler or microwave. If you’re using the microwave, add 1/2 tablespoon of coconut oil to help the chocolate melt smoothly. Stir the chocolate until it’s fully melted and glossy.
Step 5: Cut and Coat the Caramels
Remove the caramels from the freezer and cut them into 12 small squares. Using a fork, dip each square into the melted chocolate, letting the excess chocolate drip off by gently tapping the fork on the side of the bowl. Place the coated caramels on a parchment-lined tray to set.
Step 6: Sprinkle with Flaky Sea Salt
Before the chocolate fully hardens, sprinkle each caramel with a pinch of flaky sea salt. The salt adds a delicious contrast to the sweet and rich flavors of the caramels. Let the caramels cool completely until the chocolate is set.
Step 7: Store and Enjoy!
If you tempered the chocolate, these caramels can be stored at room temperature for up to one week. If you melted the chocolate with coconut oil, store them in the refrigerator until ready to serve.
Recipe Details:
- Prep Time: 15 minutes (plus 1 hour freezing time)
- Total Time: 1 hour and 15 minutes
- Servings: 12 caramels
- Calories: 120 kcal per caramel
Why You’ll Love These Salty Chocolate Date Caramels:
- Naturally Sweetened: Made with Medjool dates, these caramels are naturally sweet without any refined sugar. The dates provide a rich, caramel-like flavor and a soft texture.
- Simple Ingredients: With just a few wholesome ingredients like almond butter, almond flour, and dark chocolate, these caramels are easy to make and full of nutritious benefits.
- Sweet & Salty Combo: The combination of rich dark chocolate, sweet dates, and a sprinkle of flaky sea salt creates an irresistible balance of flavors that will leave you wanting more.
- Vegan & Gluten-Free: These caramels are completely plant-based and gluten-free, making them a perfect treat for those with dietary restrictions.
Tips for Success:
- Use Soft Dates: Make sure to use soft Medjool dates for this recipe. If your dates are a bit dry, soak them in warm water for 10 minutes before blending.
- Temper the Chocolate: If you want your caramels to be shelf-stable and glossy, tempering the chocolate is the way to go. However, using coconut oil is a quicker method if you don’t mind storing the caramels in the fridge.
- Customize: Feel free to experiment by adding chopped nuts, shredded coconut, or a drizzle of nut butter on top of the caramels before dipping them in chocolate.
These Salty Chocolate Date Caramels are the perfect balance of sweet, salty, and rich flavors, all while being made from wholesome, natural ingredients. Whether you’re looking for a healthy snack or a sweet treat to share with friends, these caramels will be a hit! Enjoy them anytime you need a little indulgence without the guilt.
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Salty Chocolate Date Caramels
- Total Time: 1 hour and 15 minutes
- Yield: 12 1x
Description
These Salty Chocolate Date Caramels are a delightful blend of sweet, salty, and chewy textures. Made with soft Medjool dates, creamy almond butter, and dark chocolate, they offer a naturally sweet caramel-like filling, coated in rich chocolate and finished with a sprinkle of flaky sea salt. The almond flour adds a subtle nutty flavor and a firmer texture to the date mixture, making these caramels both satisfying and indulgent.
Ingredients
1 cup packed soft & pitted Medjool dates (161 grams)
1 tablespoon creamy almond butter
1/2 teaspoon vanilla extract
1 tablespoon warm water
1/4 teaspoon fine sea salt
2 1/2 tablespoons almond flour
120 grams dark chocolate (at least 70%)
Flaky sea salt for finishing
Instructions
Prepare the caramel mixture: In a food processor, combine the dates, almond butter, vanilla extract, warm water, and fine sea salt. Blend until the mixture is completely smooth, scraping down the sides as needed. Add the almond flour and process until incorporated.
Shape the caramels: Line a small bread pan or narrow pan with greased parchment paper (use coconut oil or another non-stick option). Scrape the date mixture into the pan and smooth the top with another greased sheet of parchment paper. Press the mixture down using your hands or a spatula to make it even, about 1/2 inch thick.
Freeze the caramels: Place the pan in the freezer for one hour to firm up the caramels.
Prepare the chocolate: While the caramels freeze, temper the chocolate or melt it with a double boiler or in the microwave. If using the microwave method, add 1/2 tablespoon coconut oil to the chocolate to help it melt smoothly.
Cut and coat: Remove the caramels from the freezer and cut into 12 small squares. Dip each caramel square into the melted chocolate using a fork, letting excess chocolate drip off by tapping the fork on the side of the bowl. Place the coated caramels on parchment paper to set.
Sprinkle with sea salt: Before the chocolate fully hardens, sprinkle flaky sea salt on top of each caramel. Let the caramels cool completely.
Storage: If you tempered the chocolate, the caramels can be stored at room temperature for up to one week. If you melted the chocolate with coconut oil, store the caramels in the refrigerator until ready to serve.
- Prep Time: 15 minutes (plus 1 hour freezing time)
Nutrition
- Calories: 120