I've been meaning to try this recipe since June when I was on a roll with baked/sweet goods (scones, chocolate bark, brownies, ice cream, ice pops, cookies etc.)
Embracing my new interest in coconut oil, and no-cook dishes due to the hot weather, plus the opportunity to make another sweet, chocolaty snack, this recipe was perfect!
Originally from the Empowered Sustenance Blog, my caramels don't look quite as pretty but it's an excuse to make them again and improve my presentation skills!
Chocolate Date Caramels
Makes 10 caramels
Click HERE for a printable recipe card.
Ingredients:
Date Caramels
- 120g / 4oz dates, pitted
- 60ml / 2floz almond milk, unsweetened, warmed
- 60ml / 4tbsp melted coconut oil, melted
- 1/2tsp. vanilla extract (optional)
- sprinkle of salt (optional)
Chocolate Coating
- 20g / 4tbsp cocoa powder, unsweetened
- 30ml / 2tbsp coconut oil
- 20g / 1tbsp honey
Method:
Soak the dates in warm water for 15 minutes. Drain and then blend together with milk, 60ml coconut oil and vanilla extract. Add a little salt if desired. Refrigerate for 2-3 hours.
Roll into balls. Place in freezer to stay firm.
Make the chocolate coating by mixing together the cocoa powder, 30ml coconut oil and honey.
Roll or dip the date caramels in the chocolate mixture. Refrigerate until the chocolate coating is firm.
ENJOY!
Nutritional Information:
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