Chocolate Date Caramels (Print Version)
# Ingredients:
→ Caramel Filling
01 -
1 cup of soft medjool dates, packed and pitted
02 -
2 tablespoons of almond butter (or swap for any seed or nut butter)
03 -
1 tablespoon of melted coconut oil
→ Chocolate Layer
04 -
1 cup of chocolate chips or an 8-ounce chocolate bar
05 -
2 teaspoons of melted coconut oil
# Instructions:
01 -
In a bowl, cover the pitted medjool dates with hot water and let them sit for 10 minutes.
02 -
Once softened, drain the water and toss the dates into a food processor or powerful blender. Add in the almond butter and coconut oil, blending until creamy.
03 -
Line a 9x5 loaf pan with parchment paper and spread the caramel blend evenly inside. Freeze it for a couple of hours until it’s firm.
04 -
Take the hardened caramel layer out of the pan by lifting it with the parchment paper. Place on a cutting board and cut into 12 square pieces.
05 -
Add chocolate chips and the coconut oil to a heat-safe bowl. Use either a double boiler or a microwave to melt it, stirring to get it smooth.
06 -
One at a time, coat the caramel squares in melted chocolate. Place each chocolate-covered piece onto a lined plate or tray.
07 -
Pop the chocolate-covered caramel pieces in the fridge for about an hour or until the chocolate sets. Keep them stored cold for later.
# Notes:
01 -
To avoid the chocolate melting, store these treats in the fridge or freezer.