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Date Caramels

Heavenly Date Caramels You'll Want to Make Tonight

These 4-Ingredient Date Caramels are a vegan, gluten-free treat that blends indulgence with health.
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Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings: 12 squares
Course: Desserts
Cuisine: Gluten-Free, Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel
  • 1 cup Medjool Dates Feel free to substitute with any dried dates if Medjool aren't available.
  • 1/4 cup Creamy Almond Butter You can easily swap this with sunflower seed butter for a nut-free alternative.
  • 2 tablespoons Coconut Oil (for date caramel) Make sure to use it melted for easier mixing.
For the Coating
  • 1 cup Chocolate Chips You can also use an 8-ounce chocolate bar if you'd prefer that instead.
  • 1 tablespoon Coconut Oil (for chocolate coating) This ensures your chocolate remains smooth and glossy.

Equipment

  • food processor
  • Parchment Paper
  • Loaf pan
  • Microwave
  • Heat-Safe Bowl
  • Spatula
  • Sharp Knife

Method
 

Step-by-Step Instructions for 4-Ingredient Date Caramels
  1. Soak the Medjool dates in very hot water for about 10 minutes to soften.
  2. Drain the dates and place them into your food processor. Add creamy almond butter and melted coconut oil. Blend on high until smooth, about 1-2 minutes.
  3. Line a 9x5 inch loaf pan with parchment paper. Transfer the mixture to the prepared pan and smooth it out evenly.
  4. Freeze for 2-3 hours until firm, then slice into 12 equal squares.
  5. Melt chocolate chips and coconut oil together in a heat-safe bowl until smooth.
  6. Dip each square of date caramel into the melted chocolate, then transfer to a parchment-lined plate.
  7. Chill in the refrigerator for about 1 hour to allow the chocolate to harden completely.

Nutrition

Serving: 1squareCalories: 120kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 5mgPotassium: 150mgFiber: 3gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Let thaw at room temperature for best texture.

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