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Close up of homemade Healthier Chocolate covered salted "caramels" made with dates. Some have pecans on top of them and all have sea salt.

Chocolate Covered Date "Caramels"

Print Recipe
Irresistible chocolate-covered date caramels made with simple, wholefood ingredients. A naturally sweet, no-bake treat your whole family will love. Perfect for snacking or dessert.
Course Dessert, Snack
Cuisine American
Keyword chocolate covered dates, clean desserts, clean eating, date caramels, date recipes, date sweetened, gluten free desserts, healthy desserts, healthy snacks, nut free desserts, school friendly treats
Prep Time 30 minutes
Cook Time 4 hours
Servings 24 caramels
Calories 150
Author NaturallyNourishedFamily.com
Cost $10.50 USD/$14.25 CDN

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
    Medjool dates soaking in hot water in a metal bowl
  • Add drained dates, nut butter, vanilla, and 1 Tbsp coconut oil to blender and blend until completely smooth
    Medjool dates, nut butter, coconut oil and vanilla extract blended until super smooth in the bottom of a Vitamix blender
  • 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

Notes

 
Nutritional Info (per caramel): 
Calories: 150 kcal
Protein: 3 g
Fat: 9 g
Carbohydrates: 16 g
Sugar: 13 g (mostly from dates + chocolate)
Fibre: 4 g
Sodium: 60 mg