Date Caramels

These delicious no bake vegan date caramels are made with dates, nut butter, and dark chocolate. Refined sugar free and a bit like a rolo candy.

Course Chocolate, Dessert, Desserts

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Freezing Time 30

Total Time 45

Servings

Calories 105kcal

Place the dates (remove stones), nut butter, coconut oil, vanilla, and salt in the bowl of a food processor fitted with the blade attachment.
300 grams (1 ½ cups, packed) soft dates, 2 tablespoons nut butter, 2 teaspoons coconut oil, ½ teaspoon vanilla extract, ¼ teaspoon sea salt
Mix on high until the mixture breaks down and forms a homogenous ball.
Line a bread tin or similar with parchment paper. Press the caramel mixture into the container in an even layer, dampening hands if needed. It should ideally be 2-3 cm thick (about 1 inch).
Freeze for 30 minutes. Remove from the tin and peel the paper off. Cut into small squares, about 2x2 cm (¾ inch). Place back into the freezer until ready to coat in chocolate.
Melt chocolate over a double boiler and use a fork to dip the caramel squares to coat, tapping any extra chocolate off before setting onto parchment or a rack to set. Top with edible flowers or similar if desired.
50 grams (¼ cup) dark chocolate, for coating
Once set, store the caramels in an airtight container in the freezer for up to a month. They're best straight from frozen.