Rich Chocolate Caramels

These heavenly date caramel bites turn basic ingredients into mouthwatering chocolate-covered morsels that rival traditional caramels but pack surprising health perks. The sticky, chewy center paired with smooth chocolate makes a guilt-free treat you'll be proud to offer guests.

I whipped up my first batch of these date caramels during a health cleanse when I was dying for something sweet but wholesome. What began as a health compromise quickly turned into our family favorite that now shows up at every holiday party and special event.

Essential Ingredients

• Medjool dates: Their natural sweetness and gooey texture makes the perfect caramel foundation. Go for juicy dates that feel somewhat soft when touched.
• Almond butter: Brings richness and smoothness to the caramel mix. Pick a natural type without extra oils or sweeteners.
• Coconut oil: Creates just the right bite and feel. Try unrefined for slight coconut notes or refined for no flavor at all.
• Chocolate chips: Forms the luscious outer layer that complements the sweet filling. Go for quality dark chocolate for better taste and health advantages.

Detailed Process

Prep the Dates:

Soak pitted dates in very warm water for about 10 minutes until they become super soft and bendy. This key step ensures your caramel blends into silky smoothness without lumps or needing too much processing time.

Mix the Caramel:

Thoroughly drain the soaked dates and put them in your food processor. Add the almond butter and melted coconut oil, then blend until everything turns into a completely smooth mixture, stopping to scrape the bowl sides as needed.

Form the Base:

Take a 9x5 inch loaf pan and line it with parchment paper, leaving extra hanging over the sides for easy grabbing later. Pour in your date mixture and flatten it evenly with a spatula or spoon back. Stick it in the freezer for 2-3 hours until it's totally firm.

Slice into Pieces:

Pull the hardened caramel from the pan using the paper flaps. Move it to a cutting board and cut into 12 equal squares with a sharp knife, wiping the blade between cuts for clean edges.

Make the Chocolate Dip:

Mix chocolate chips with 2 teaspoons coconut oil in a microwave-safe bowl. Melt in 30-second bursts, stirring after each, or use a double boiler until it's totally smooth and shiny.

Coat and Chill the Caramels:

Using a fork, dunk each caramel square into the melted chocolate until fully covered. Tap off extra chocolate and place on a parchment-lined plate. Pop in the fridge for at least an hour until the chocolate shell hardens completely.

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Medjool dates really shine in this recipe. After trying tons of different kinds over the years, I found that medjools give that perfect natural caramel taste that's just like regular candy without adding any extra sugar. My kids actually like these better than store-bought caramels, which makes me one happy mom!

Keeping and Serving

You'll need to keep these chocolate covered date caramels in the fridge since the coconut oil in both parts will get too soft at room temp. For the best texture, take them out about 5 minutes before eating so they can soften slightly. You can arrange them on a pretty plate for parties or wrap them in small cupcake liners to give as gifts.

Ways to Switch It Up

What's great about this recipe is how easy it is to change. You can swap the almond butter for any other nut or seed butter that you like better or that works with your allergy needs. Cashew butter makes them super creamy, or try sunflower seed butter if you can't eat nuts. You might also want to add a splash of vanilla or a tiny bit of sea salt to the caramel mix for extra flavor. For a fancy touch, sprinkle wet chocolate with sea salt flakes, crushed nuts, or even gold sprinkles before it hardens.

Great Combinations

These date caramels taste amazing with a strong cup of coffee or shot of espresso. The coffee's bitterness works so well with the caramel sweetness. When making a special dessert spread, put them next to fresh berries and other small treats like nuts or dried fruit. They're also surprisingly good on a cheese board, especially with sharp cheeses that balance out their sweetness.

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Frequently Asked Questions

→ Can I swap the almond butter for another type?

Absolutely! Go for peanut butter, sunflower seed butter, or anything similar. The taste might change slightly, but it’ll still turn out tasty.

→ Do I need to soak the dates first?

If the dates feel firm or dry, soaking them helps create a smooth, creamy mix. It’s a step worth taking for the best texture.

→ What chocolate works best for dipping?

Choose chocolate chips or a great-quality chocolate bar. Whether it’s dark, semi-sweet, or dairy-free, it depends on your taste.

→ What’s the best way to store these treats?

Keeps fine in an airtight container in the fridge for about a week. For longer storage, freeze them. Avoid warm spaces as the chocolate might melt.

→ Is a food processor a must for this?

You can use a high-speed blender instead, though food processors are easier for the job. If you have neither, hand-mash the dates thoroughly and mix well.