Chocolate Covered Date Caramels (Dairy-Free) Recipe
Indulge in these rich and creamy Chocolate Covered Date Caramels, a dairy-free treat combining naturally sweet Medjool dates with smooth cashew butter and almond flour, all wrapped in a luscious dark chocolate coating. Perfect for a wholesome dessert or snack, these caramels are simple to make and delightfully satisfying.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 9 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Dairy-Free, Gluten Free, Vegan
Ingredients
Caramel Dates
- 12 Medjool dates, pitted
- 2 tablespoons almond flour
- 2 tablespoons cashew butter
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Chocolate Coating
- 1 cup dairy-free chocolate chips
- 1 tablespoon coconut oil
- Flaky sea salt, for sprinkling
Instructions
- Soften Dates: Soak the 12 pitted Medjool dates in a bowl of your hottest tap water for 10 minutes to soften them, making blending easier. Then, drain them completely before transferring them to your food processor.
- Prepare Caramel Mixture: Add 2 tablespoons of maple syrup, 2 tablespoons of cashew butter, 2 tablespoons of almond flour, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1 tablespoon of coconut oil to the food processor along with the dates. Pulse several times to break up the dates, then blend on high until all ingredients are well incorporated. Scrape down the sides and blend a few more times as needed for a smooth mixture.
- Freeze Caramel Base: Line a 4×8 inch bread pan with parchment paper and spread the caramel mixture evenly inside. Place in the freezer for at least 1 hour or until solid. This step helps to achieve clean, firm squares when cutting.
- Melt Chocolate: Just before removing the caramels from the freezer, melt 1 cup of dark chocolate chips and 1 tablespoon of coconut oil in the microwave. Heat in 30-second intervals, stirring between each, until the chocolate is smooth and completely melted.
- Coat Caramel Squares: Remove the set caramel block from the freezer, lift out using the parchment paper, and cut into squares. Dip each square into the melted chocolate, fully coating them. Place the chocolate-covered caramels onto a parchment-lined cookie sheet and sprinkle flaky sea salt over the chocolate while it is still wet.
- Set Chocolate: Return the coated caramels to the fridge or freezer to allow the chocolate coating to harden completely before serving.
Notes
- Use dairy-free chocolate chips to keep this recipe fully dairy-free.
- Ensure dates are soft for smoother blending; soaking is essential.
- You can substitute cashew butter with almond or peanut butter if preferred.
- Store finished caramels in an airtight container in the fridge or freezer to maintain freshness.
- For an extra touch, add a pinch of sea salt on top of the chocolate before it sets.
