Ingredients
Method
Preparation
- Soak the dates in a bowl of very hot water for about 10 minutes to soften them up.
- Drain the water, then transfer the soft dates into a food processor or high-speed blender.
- Add the almond butter and melted coconut oil to the dates. Pulse until the mixture is completely smooth and creamy.
- Pour the date caramel mixture into a 9×5-inch loaf pan lined with parchment paper. Place it in the freezer for 2-3 hours or until firm to the touch.
- Once set, lift the date caramel out of the pan and place it on a cutting board. Slice it into 12 small squares.
- Melt the chocolate chips and 2 teaspoons coconut oil in a heat-safe bowl in the microwave or set over a double boiler. Stir until smooth and melted.
- Dip each caramel square into the chocolate, ensuring it's fully coated. Use a fork to lift it out and let any excess chocolate drip off.
- Transfer the coated caramels to a parchment-lined plate. Repeat until all caramels are dipped.
- Place the plate in the fridge for an hour, allowing the chocolate to harden completely. Enjoy your delicious chocolate-covered date caramels!
Notes
Store the date caramels in an airtight container in the refrigerator for up to two weeks. Can freeze for longer storage.