4 Ingredient Date Caramels (Print Version)
# Ingredients:
→ For the date caramel
01 -
1 cup packed medjool dates, pitted
02 -
2 tablespoons creamy almond butter, or any nut/seed butter
03 -
1 tablespoon coconut oil, melted
→ For the chocolate coating
04 -
1 cup chocolate chips, or an 8-ounce chocolate bar
05 -
2 teaspoons coconut oil, melted
# Instructions:
01 -
Soak the dates in a bowl of very hot water for 10 minutes.
02 -
Once dates are very soft, drain them from the water and transfer the soaked dates to a food processor or high-speed blender. Add the almond butter and coconut oil to the dates, and pulse until completely smooth.
03 -
Transfer the date caramel to a 9x5-inch loaf pan lined with parchment paper, then place the pan in the freezer for 2-3 hours, or until date caramel is firm to the touch.
04 -
Remove the loaf pan from the freezer, and lift the date caramel out of the pan. Place the date caramel on a cutting board and slice into 12 small squares.
05 -
Melt the chocolate chips and 2 teaspoons coconut oil in a heat-safe bowl in either the microwave or over a double boiler on the stove. Once chocolate is completely smooth and melted, dip each caramel square in the chocolate to fully coat. Carefully lift the caramel out of the chocolate and transfer to a parchment-lined plate.
06 -
Repeat the dipping process with all caramels, then transfer to the fridge for 1 hour or until chocolate has hardened and is completely set. Once set, enjoy your chocolate covered date caramels, or keep stored in the fridge to enjoy later on!
# Notes:
01 -
These date caramels are best stored in the fridge or freezer. If left at room temperature, the chocolate will melt.
02 -
For a nut-free version, use sunflower seed butter or tahini instead of almond butter.