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Salty Chocolate Date Caramels Recipe

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4.3 from 11 reviews

Delight in these luscious Salty Chocolate Date Caramels, a guilt-free treat blending naturally sweet Medjool dates with creamy almond butter and a hint of vanilla. Coated in rich, tempered dark chocolate and sprinkled with flaky sea salt, these homemade caramels offer a perfect balance of sweet and salty flavors, ideal for satisfying your dessert cravings in a healthier way.

Ingredients

Date Caramel Base

  • 1 cup packed soft, pitted Medjool dates (161 grams)
  • 1 tablespoon creamy almond butter
  • 1/2 teaspoon vanilla bean paste
  • 1 tablespoon warm water
  • 1/4 teaspoon fine sea salt
  • 2 1/2 tablespoons almond flour

Chocolate Coating and Finishing

  • 120 grams dark chocolate (at least 70% cacao)
  • Flaky sea salt (for sprinkling)
  • Coconut oil (for greasing parchment paper and optional chocolate melting)

Instructions

  1. Prepare Date Mixture: Add the Medjool dates, creamy almond butter, vanilla bean paste, fine sea salt, and warm water to a food processor. Blend thoroughly until the mixture is completely smooth, stopping occasionally to scrape down the sides for even blending.
  2. Incorporate Almond Flour: Add the almond flour to the date mixture in the processor and pulse until fully incorporated, resulting in a thick, cohesive caramel base.
  3. Shape Caramels: Line a small bread or narrow pan with parchment paper greased lightly with coconut oil. Transfer the date mixture to the pan, then cover with another greased parchment sheet. Use your hand or a spatula to press evenly, creating a 1/2 inch thick layer. Smooth the surface carefully.
  4. Freeze Caramel Base: Place the pan in the freezer for one hour to firm up the caramel layer, making it easier to cut and coat.
  5. Temper the Chocolate: While the caramel chills, temper your dark chocolate following a precise method for a glossy finish and durable coating. (Alternatively, use a double boiler or microwave method by melting chocolate slowly with 1/2 tablespoon coconut oil, though this requires refrigeration of finished caramels.)
  6. Cut and Dip: Remove the caramel slab from the freezer, lift out using the parchment paper, and cut into 12 small squares. Using a fork, dip each square into the tempered chocolate, tapping the fork gently to let excess chocolate drip off.
  7. Cool and Finish: Set the chocolate-coated caramels on parchment paper to dry slightly. Sprinkle flaky sea salt over each piece while the chocolate is still soft enough for it to adhere but beginning to harden.
  8. Storage: If using tempered chocolate, the caramels can be stored at room temperature for up to one week. If using the coconut oil melting method, refrigerate the caramels until serving to maintain firmness.

Notes

  • Tempering chocolate requires precise temperature control to get a shiny, firm coating; if inexperienced, consider using the double boiler method with coconut oil but keep caramels refrigerated.
  • Medjool dates are naturally sweet and soft, perfect for caramels; ensure dates are fresh and well-pitted.
  • Coconut oil greases the parchment to prevent sticking and can be added to chocolate for smoother melting if not tempering the chocolate.
  • Flaky sea salt enhances the sweet and salty contrast, use sparingly for best flavor balance.
  • These caramels are gluten-free, dairy-free, and refined sugar-free, making them a healthier indulgence.

Find it online: https://yumntasty.com/salty-chocolate-date-caramels-recipe/