Description
Guilt-free chocolate-covered date caramels that are rich in flavor and easy to make.
Ingredients
- 1 cup packed medjool dates, pitted
- 2 tablespoons creamy almond butter (or any nut/seed butter)
- 1 tablespoon coconut oil, melted
- 1 cup chocolate chips (or an 8-ounce chocolate bar)
- 2 teaspoons coconut oil, melted (for dipping)
Instructions
- Soak the dates in a bowl of very hot water for about 10 minutes to soften.
- Drain and transfer the dates to a food processor or blender. Add almond butter and 1 tablespoon melted coconut oil, then blend until smooth.
- Transfer the date caramel into a 9×5-inch loaf pan lined with parchment paper and freeze for 120-180 minutes until firm.
- Remove from the freezer and lift out the caramel. Slice into 12 small squares.
- Melt chocolate chips and 2 teaspoons coconut oil in a heat-safe bowl until smooth.
- Dip each caramel square in the melted chocolate and transfer to a parchment-lined plate.
- Chill in the refrigerator for about 60 minutes until the chocolate has hardened.
Notes
Store leftovers in an airtight container in the refrigerator or freeze them for longer preservation.