A naturally sweet, no bake treat your whole family will love. Great for snacking or dessert.
These Chocolate-Covered Salted “Caramels” are the perfect blend of indulgence and wholesome ingredients. A naturally sweetened dessert you can feel good about enjoying. Made with simple pantry staples like Medjool dates, nut butter, coconut oil, vanilla extract and a little chocolate, this refined sugar–free treat offers all the rich, chewy texture of classic caramel without any processed ingredients.
Dates act as the star of this recipe, providing a deep, caramel-like sweetness that turns creamy and luxurious once blended with no actual caramel required. Paired with smooth melted chocolate and a sprinkle of sea salt, these bites taste like a gourmet candy but come together with minimal effort and no baking at all.
Whether you’re looking for a guilt-free dessert, a healthier sweet snack, or an easy no-bake recipe to prep ahead and stash in the freezer, these chocolate-covered date squares hit every note. They’re rich, satisfying, kid-friendly, and made with clean, whole-food ingredients you likely already have on hand.
This is the kind of treat that proves you don’t need refined sugar or complicated techniques to make something truly delicious. Just real ingredients, natural sweetness, and a few minutes of hands-on time—simple, nourishing, and undeniably good.
If you like this recipe, have a look at my nourishing einkorn gingerbread cookie recipe here.
Ingredient Substitutions
- Swap almond butter for peanut, cashew, tahini, or sunflower seed butter.
- Use dark, milk, or semi-sweet chocolate depending on your preference.
- Replace coconut oil with butter or ghee if you’re not dairy-free.
- Any sea salt works if you don’t have Redmond.
Tips for Success
- Make sure the dates are very soft before blending for the creamiest caramel.
- Don’t rush the freezing time—firm caramel squares are much easier to dip.
- Use a sharp knife to cut the slab cleanly.
- Work quickly once you start dipping to keep everything from softening.
- These caramels are not meant for warm weather as they will melt too quickly!
- Mix it up by adding a whole/crushed nut on top or candy cane bit for the holidays.
How to Store
Store your date caramels in an airtight container in the refrigerator for up to 2 weeks. They’ll stay firm, chewy, and perfectly snackable.
How to Freeze
These freeze beautifully! Keep them in a freezer-safe container for up to 3 months. Let them sit at room temp for a minute or two before eating for the perfect texture.
FAQ
Can I use deglet noor dates instead of Medjool?
Medjool dates work best because they’re soft and caramel-like, but you can use deglet noor if you soak them longer.
Do I need a blender or food processor?
A high-speed blender or food processor makes the mixture smooth, but you can mash by hand if your dates are very soft (texture will be chunkier). I used my Vitamix Blender for this recipe.
Can I make these nut-free?
Yes! Use sunflower seed butter or tahini.
Chocolate Covered Date “Caramels”
Equipment
- Blender or Food Processor
- Spatula
- Cake Pan
- Sharp Knife
- Parchment Paper
- Small Pot or Double Boiler
- Cutting Board
Ingredients
- 2 cups medjool dates pitted
- 4 Tbsp almond butter or any other nut butter you have
- 1 tsp vanilla extract
- 1.5 Tbsp coconut oil
- 2 cups choc chips or bar of plain chocolate cut up into small chunks
- 1 tsp sea salt I use Redmond for everything
Instructions
- Place dates in a bowl of hot water to soften for approx. 10 mins and drain
- Add drained dates, nut butter, vanilla, and 1 Tbsp coconut oil to blender and blend until completely smooth
- Cover cake pan with parchment paper
- Spread the smoothed date concoction into a cake pan, as thick as you will want your caramels to be (this step is tricky but hang in there!)
- Place pan in freezer for approx. 2 hours for date mixture to harden
- Closer to when the date mixture is hardened around the 2 hour mark, melt 1/2 Tbsp. coconut oil and all chocolate very slowly in pot or double broiler
- Once date mixture is hardened, pull parchment out of cake pan and place onto cutting board
- Cut date mixture into small squares *the size you want your caramels to be)
- Dip squares in melted chocolate until they are completely covered and sprinkle with sea salt
- Place back in freezer for another 2 hours
