Description
These delightful confections feature a naturally sweet and chewy date caramel center, crafted from a blend of dates and a touch of nut butter for a smooth, rich texture. Each piece is enrobed in a crisp layer of dark chocolate, providing a pleasant snap, and finished with a sprinkle of flaky sea salt that beautifully complements the sweetness and deep chocolate notes. The preparation involves blending, shaping, and dipping, resulting in a sophisticated treat.
Ingredients
- 1 cup (about 15-20) Medjool dates, pitted
- 1/4 cup almond butter (or cashew butter)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt (for the caramel)
- 8 ounces dark chocolate, chopped
- 1/2 teaspoon flaky sea salt (for topping)
Instructions
- If your dates are not soft, soak them in hot water for 10 minutes, then drain thoroughly.
- Combine the pitted dates, almond butter, vanilla extract, and 1/4 teaspoon sea salt in a food processor. Process until a thick, sticky, and uniform dough forms. Scrape down the sides as needed.
- Line a small baking dish or a plate with parchment paper. Press the date mixture evenly into the prepared dish, about 1/2 inch thick, or roll into small logs or squares.
- Place the date caramel in the freezer for at least 30 minutes to firm up.
- Once firm, remove from the freezer and cut into desired caramel shapes (squares or rectangles).
- Melt the dark chocolate using a double boiler or in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each date caramel piece into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off.
- Place the chocolate-covered caramels onto the parchment-lined surface. Immediately sprinkle with flaky sea salt before the chocolate sets.
- Return the caramels to the refrigerator or freezer for another 15-20 minutes to allow the chocolate to fully set.
- Store in an airtight container in the refrigerator.
Notes
For the best texture, use fresh, soft Medjool dates. If dates are dry, soak them in hot water for 10 minutes before processing.
Any nut butter can be used, but almond or cashew butter offers a neutral flavor that allows the date caramel to shine.
Ensure the date caramel is thoroughly chilled before cutting and dipping to prevent it from becoming too sticky.
When melting chocolate, avoid overheating to prevent it from seizing. A double boiler provides gentle, even heat.
Store these caramels in the refrigerator to maintain their firm texture and prevent the chocolate from melting.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 150
- Fat: 8g
- Carbohydrates: 20g
- Protein: 2g