Vanilla Bean Date Caramels
Soft, chewy, naturally sweetened caramels made with medjool dates, almond butter, coconut oil, and infused with vanilla bean and sea salt. Dipped in chocolate for a delightfully rich treat.
Equipment
- 1 Mixing bowl for combining ingredients
- 1 Food processor for blending date mixture
- 1 Small baking dish lined with parchment paper
- 1 Double boiler or microwave for melting chocolate
Ingredients
Main ingredients
- 15 Medjool dates pitted
- ⅓ cup Almond butter smooth or chunky
- 3 tablespoon Coconut oil solid but melts well
- ½ teaspoon Vanilla beans
- ¼ teaspoon Sea salt
- 12 oz Chocolate chips for melting
Instructions
Instructions
- Line a small baking dish with parchment paper for easy removal later.
- Pit the medjool dates and place them in a food processor. Blend until creamy and smooth.
- Add almond butter, coconut oil, vanilla beans, and sea salt. Blend again until fully combined.
- Spread the mixture into the lined dish and smooth the top evenly.
- Freeze for about 20 minutes or until firm enough to cut into squares.
- Remove from freezer and cut into small caramel-sized squares.
- Melt chocolate chips using double boiler or microwave until smooth.
- Dip each square into melted chocolate. Place on parchment to set in fridge until firm.
Notes
Store in an airtight container in the fridge for up to a week or freeze for longer storage. Let sit at room temp for a few minutes before enjoying.