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–+ servings
Date Caramels

Deliciously Healthy Date Caramels You’ll Love to Indulge In

These Date Caramels are a healthy, guilt-free treat made with natural ingredients that satisfy your sweet tooth.
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Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 squares
Course: Dessert
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Date Caramel Ingredients
  • 1 cup Medjool Dates Pitted, soaked
  • 2 tablespoons Almond Butter Or sunflower seed butter for nut-free
  • 1 tablespoon Coconut Oil Melted
Coating Ingredients
  • 1 cup Chocolate Chips Dark chocolate recommended
  • 2 teaspoons Coconut Oil For melting with chocolate

Equipment

  • bowl
  • Food Processor
  • Loaf pan
  • Microwave-safe bowl
  • sharp knife
  • spatula
  • Parchment paper
  • Fork

Method
 

Step-by-Step Instructions
  1. Soak the Dates: Place 1 cup of pitted Medjool dates in a bowl, cover with hot water, and soak for about 10 minutes.
  2. Blend the Mixture: Drain the dates and transfer to a food processor. Add 2 tablespoons of almond butter and 1 tablespoon of melted coconut oil. Pulse until smooth and creamy.
  3. Set the Caramel: Line a 9x5 inch loaf pan with parchment paper, pour in the date mixture, and spread evenly. Freeze for 2-3 hours until firm.
  4. Slice the Caramels: Remove the caramel from the pan, peel off parchment, and cut into 12 squares with a clean knife.
  5. Melt the Chocolate: In a microwave-safe bowl, combine 1 cup of chocolate chips with 2 teaspoons of coconut oil. Microwave in short bursts until smooth.
  6. Coat the Caramels: Dip each square in melted chocolate using a fork, and place on a parchment-lined plate.
  7. Set the Chocolate: Refrigerate the coated caramels for 1 hour to set the chocolate.

Nutrition

Serving: 1squareCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 10mgPotassium: 100mgFiber: 2gSugar: 8gCalcium: 2mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 1 week, or freeze for longer storage. Thaw in the fridge overnight or at room temperature.

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