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Chocolate Date Caramels Recipe

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4.3 from 6 reviews

Deliciously rich and naturally sweetened Chocolate Date Caramels made with creamy cashew butter, almond flour, and coated in intense 70% dark chocolate, finished with a sprinkle of Maldon sea salt for a perfect balance of flavors. These no-bake treats are easy to prepare, vegan, gluten free, and perfect for satisfying your sweet tooth in a healthier way.

  • Total Time: 20 minutes plus chilling time
  • Yield: 36 small caramels

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. Prepare the date caramel mixture: Add the pitted Medjool dates, cashew butter, almond flour, vanilla extract, and a pinch of salt to a food processor. Blend the ingredients until the mixture becomes smooth and sticky.
  2. Adjust consistency: If the mixture feels too wet or sticky to hold together firmly, add an additional 1–2 tablespoons of almond flour and blend again until it reaches a firm, moldable consistency.
  3. Shape the caramel base: Press the date mixture evenly into an 8×8-inch or 9×4-inch pan lined with parchment paper. Ensure it is compacted well. Place the pan in the freezer for about 1 hour to allow the base to set firmly.
  4. Cut into squares: Remove the set date caramel base from the freezer. Using a sharp knife, cut the mixture into small squares or bite-size pieces.
  5. Melt the chocolate: Melt the 70% dark chocolate by placing it in a heatproof bowl over simmering water (double boiler method) or by microwaving in 20-second intervals, stirring between each interval until smooth and fully melted.
  6. Coat the caramel squares: Dip each caramel square into the melted chocolate, ensuring it is fully coated. Place the coated squares onto a tray lined with parchment paper.
  7. Add sea salt topping: While the chocolate coating is still wet, sprinkle each piece with some Maldon sea salt to enhance the flavor with a subtle salty crunch.
  8. Set the chocolate coating: Transfer the chocolate-coated caramels to the fridge or freezer and chill for about 1 hour, allowing the chocolate to harden completely.
  9. Storage: Store the finished chocolate date caramels in an airtight container in the fridge or freezer to keep them fresh and firm until ready to enjoy.

Notes

  • Use Medjool dates for best texture and natural sweetness.
  • Cashew butter can be substituted with tahini for a different flavor profile.
  • If almond flour is not available, finely ground almonds can be used.
  • Make sure to chill the mixture long enough to set well before cutting and coating.
  • Store in the fridge for up to 1 week or freezer for up to 1 month.
  • For a nut-free version, consider using sunflower seed butter and a suitable flour alternative.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: International
  • Diet: Vegan

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