Chocolate Date Caramels
28 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 20 Medjool dates (pitted)
- 150 g Almond butter
- 0.5 tsp Vanilla extract
- 2 tsp Coconut oil (for the caramel)
- 1 tsp Coconut oil (for the chocolate)
- 100 g Dark chocolate (80%)
- Fine sea salt (to serve; optional)
Method
- Put 20 Medjool dates into a bowl of hot water and allow to soak for 10 minutes.
- Drain the dates and put them into a food processor with 150 g Almond butter, 2 tsp Coconut oil and 0.5 tsp Vanilla extract.
- Blend until a smooth consistency is achieved.
- Line an 20x12cm (8x5") tin and pour the date mixture in. Use a spatula to spread it out evenly.
- Freeze for 4 hours.
- Melt together 100 g Dark chocolate and 1 tsp Coconut oil until smooth and silky. Once melted, allow to cool slightly.
- Remove the frozen date caramel and cut into 28 squares.
- Coat the caramel cubes in the melted chocolate. Sprinkle with a little Sea salt (optional) and refrigerate until set.