Ingredients
Scale
- 1 cup packed medjool dates, pitted
- 2 tablespoons creamy almond butter, or any nut/seed butter
- 1 tablespoon coconut oil, melted
- 1 cup chocolate chips, or an 8-ounce chocolate bar
- 2 teaspoons coconut oil, melted
Instructions
- Soak the dates in a bowl of very hot water for 10 minutes.
- Once dates are soft, drain the water and transfer the dates to a food processor or blender. Add almond butter and coconut oil, and pulse until smooth.
- Transfer the mixture to a 9×5-inch loaf pan lined with parchment paper. Freeze for 2-3 hours until firm.
- Remove the caramel from the pan and slice into 12 squares.
- Melt the chocolate chips and coconut oil in a bowl, then dip each square in the chocolate to coat.
- Transfer the dipped caramels to a parchment-lined plate and refrigerate for 1 hour or until the chocolate has hardened.
- Enjoy immediately or store in the fridge for later.
Notes
For best texture, use soft medjool dates. Chill the caramel before cutting for clean squares. Feel free to add sea salt on top before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No Bake
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 15g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg