Description
These 4 Ingredient Date Caramels are a naturally sweet, vegan, and wholesome treat made from medjool dates, almond butter, and coconut oil, all coated in smooth melted chocolate. Perfect for a healthy snack or dessert, they combine the rich, chewy texture of date caramel with a luscious chocolate shell, without any refined sugars or artificial ingredients.
Ingredients
Units
Scale
Date Caramel
- 1 cup packed medjool dates, pitted
- 2 tablespoons creamy almond butter (or any nut/seed butter)
- 1 tablespoon coconut oil, melted
Chocolate Coating
- 1 cup chocolate chips (or an 8-ounce chocolate bar)
- 2 teaspoons coconut oil, melted
Instructions
- Soak Dates: Soak the medjool dates in a bowl of very hot water for 10 minutes to soften them, which helps create a smooth and creamy caramel texture.
- Make Date Caramel: Drain the soaked dates well and transfer them to a food processor or high-speed blender. Add the almond butter and melted coconut oil, then pulse until completely smooth and creamy, forming the base date caramel mixture.
- Freeze the Caramel: Transfer the date caramel to a 9×5-inch loaf pan lined with parchment paper. Smooth out the surface, then place the pan in the freezer for 2-3 hours until the caramel is firm to the touch and easy to cut.
- Slice into Squares: Remove the loaf pan from the freezer, lift the caramel slab out using the parchment paper, and place it on a cutting board. Slice the caramel into 12 evenly sized small squares.
- Melt Chocolate: In a heat-safe bowl, melt the chocolate chips and 2 teaspoons of coconut oil together either in the microwave in short increments or over a double boiler on the stove, stirring until completely smooth and melted.
- Coat Caramels: Dip each date caramel square into the melted chocolate to fully coat it, then carefully lift it out and place on a parchment-lined plate to set. Repeat until all caramels are coated.
- Set Chocolate: Transfer the chocolate-coated caramels to the refrigerator for 1 hour or until the chocolate is fully hardened and set.
- Serve or Store: Enjoy your chocolate-covered date caramels immediately, or store them in an airtight container in the fridge for up to 2 weeks to enjoy later.
Notes
- Use medjool dates for the best caramel texture and natural sweetness.
- Any nut or seed butter works, but creamy varieties blend best.
- Ensure the dates are well soaked and soft before blending to achieve a smooth caramel.
- Use high-quality dark or semi-sweet chocolate for coating to balance the sweetness.
- Store finished caramels in the fridge to prevent melting and keep them fresh.
- For a nut-free version, substitute almond butter with sunflower seed butter or tahini.
Nutrition
- Serving Size: 1 caramel (approx. 25g)
- Calories: 120
- Sugar: 12g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
