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Chocolate Date Caramels Recipe

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4.1 from 75 reviews

These Chocolate Date Caramels are a delicious and healthier treat combining the natural sweetness of Medjool dates with creamy cashew butter and rich dark chocolate. Perfect for satisfying your sweet tooth with wholesome ingredients, these bite-sized caramels have a smooth, sticky texture covered in decadent chocolate and finished with a sprinkle of Maldon sea salt for the perfect balance of sweet and salty.

Ingredients

Caramel Base

  • 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

Chocolate Coating

  • 200 g 70% dark chocolate
  • Maldon sea salt for topping (optional)

Instructions

  1. Blend Ingredients: Add the dates, cashew butter, almond flour, vanilla extract, and salt to a food processor. Blend until the mixture becomes smooth and sticky, forming a cohesive caramel base.
  2. Adjust Consistency: If the mixture feels too wet and isn’t holding together well, add an additional 1–2 tablespoons of almond flour. Blend again to incorporate and achieve a firmer consistency that can be shaped.
  3. Shape the Caramels: Press the sticky mixture firmly into a lined 8×8-inch or 9×4-inch pan to form an even layer. Place the pan in the freezer for 1 hour to allow the mixture to set and firm up.
  4. Cut the Base: Remove the set caramel base from the freezer and carefully cut it into small square pieces, ready for chocolate coating.
  5. Melt the Chocolate: Melt the dark chocolate either by placing a heatproof bowl over simmering water (double boiler method) or in the microwave using 20-second intervals, stirring between each until fully melted and smooth.
  6. Coat the Caramels: Dip each caramel square into the melted chocolate to coat it completely. Place the coated pieces on a parchment-lined tray to set.
  7. Add Sea Salt: While the chocolate coating is still wet, sprinkle Maldon sea salt over each piece to enhance the flavor with a salty contrast.
  8. Set the Chocolate: Place the tray of coated caramels into the fridge or freezer for about 1 hour so the chocolate hardens properly.
  9. Store: Keep the finished caramels stored in the refrigerator or freezer to maintain their texture and freshness.

Notes

  • Use Medjool dates for the best natural sweetness and smooth texture.
  • Cashew butter can be substituted with tahini for a slightly different but delicious flavor.
  • If almond flour is not available, finely ground nuts can be used to adjust consistency.
  • Ensure chocolate is fully melted but not overheated to avoid grainy texture.
  • Store in an airtight container in fridge or freezer to keep them fresh longer.
  • Sprinkling sea salt is optional but adds a nice balance to the sweetness.

Find it online: https://justsosavory.com/chocolate-date-caramels-recipe/