Description
Salty chocolate date caramels elevate dessert simplicity with Mediterranean elegance. Rich chocolate and sweet dates meld perfectly, creating an irresistible treat you’ll savor to the last delightful bite.
Ingredients
Scale
Chocolate Base:
- 120 grams dark chocolate (at least 70%)
- 2 ½ tablespoons almond flour
Caramel Filling:
- 1 cup (161 grams) packed soft & pitted Medjool dates
- 1 tablespoon creamy almond butter
- 1 tablespoon warm water
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Finishing Topping:
- Flaky sea salt
Instructions
- Pulse dates, almond butter, vanilla extract, warm water, and fine sea salt in a food processor until achieving a velvety, uniform consistency, periodically scraping down the processor’s interior walls.
- Incorporate almond flour into the mixture, processing until thoroughly integrated and maintaining a smooth texture.
- Coat a small rectangular baking pan with coconut oil or alternative non-stick spray, then line with parchment paper, ensuring complete coverage.
- Transfer the date mixture into the prepared pan, using a greased parchment sheet to evenly distribute and compress the mixture to approximately 1/2 inch (1.27 centimeters) thickness.
- Chill the pan in the freezer for precisely 60 minutes, allowing the caramel base to solidify and become firm.
- While the caramel base chills, prepare the chocolate coating by melting chocolate using a double boiler or microwave method, adding coconut oil to ensure smooth melting.
- Extract the caramel base from the freezer and slice into 12 uniform, bite-sized squares using a sharp knife.
- Carefully immerse each caramel square into the melted chocolate using a fork, allowing excess chocolate to drip by gently tapping the utensil’s edge against the bowl.
- Position the chocolate-coated caramels on a fresh parchment paper sheet, ensuring they do not touch each other.
- Before the chocolate completely solidifies, delicately sprinkle flaky sea salt atop each caramel piece.
- Allow the caramels to cool and set completely at room temperature.
- Store tempered chocolate caramels at room temperature for up to 7 days, or refrigerate caramels made with coconut oil until serving.
Notes
- Smooth and creamy caramel base crafted with nutrient-dense dates and almond butter, blending rich flavors and healthy ingredients.
- Freezing the caramel mixture helps create a perfect texture and makes cutting into precise squares easier.
- Melting chocolate with a small amount of coconut oil ensures a glossy, smooth coating that enhances overall taste and appearance.
- Dipping technique using a fork allows for even chocolate coverage and professional-looking final product.
- Flaky sea salt sprinkled on top provides a delightful crunch and balances the sweet chocolate coating.
- Proper storage depends on chocolate preparation method: room temperature for tempered chocolate, refrigeration for coconut oil-melted chocolate.
- Prep Time: 20 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 102 kcal
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg