Chocolate Dipped Date Caramels

These Chocolate-Dipped Date Caramels are the healthiest and most delicious homemade candy you’ll ever taste! The perfect guilt-free treat to keep in the fridge for when cravings hit - So good!

Course Dessert

Cuisine American

Keyword date candy, date caramels

Prep Time 5

Cook Time 0

Total Time 5

Servings pieces

Calories 143kcal

Author Maria Doss

Equipment

Food processor

Ingredients

22 large Medjool dates pitted (refer notes for weight)
½ cup almond butter (I recommend using Barney smooth almond butter)
2 tablespoons solid coconut oil
⅛ teaspoon salt plus more for topping
1 cup sliced almonds
1 cup semi sweet chocolate chips

Instructions

Grind. Add the dates, almond butter, coconut oil and salt to a food processor and blend until the mixture begins to gather together, stopping to scrape down the sides twice. The mixture should feel soft. Add the sliced almonds and pulse for 10–15 seconds, just until they’re mixed in and broken into small pieces—not fully ground.
Press and Chill. Line a standard loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Transfer the mixture to the pan, spread it into an even layer, and press it firmly using the bottom of a glass or cup. Refrigerate for several hours, or overnight, until fully firm.
Cut. Lift the date mixture out of the pan using the parchment paper and place it on a cutting board. Use a large knife to cut it into small squares, then return them to the fridge while you melt the chocolate.
Melt Chocolate. Place the chocolate chips in a small microwave-safe bowl. Microwave in 20-second intervals, stirring each time, until the chocolate is about 90% melted. Remove from the microwave and stir until completely smooth—this helps the chocolate set with a beautiful shine.
Dip in chocolate. Line a baking sheet or large plate with parchment paper. Dip each square into the melted chocolate until fully coated, then lift it out with a fork, letting any excess chocolate drip off. Place the coated square on the parchment paper, sprinkle with coarse salt, and refrigerate until the chocolate sets.
Storage. Once the chocolate has set, transfer the pieces to an airtight container and store them in the fridge.

Video

Notes

Dates by weight - After removing the pits, the Medjool dates should weigh about 9.7 ounces or 276 grams.

Use Medjool dates: They’re soft, naturally sweet, and much easier to grind than the Noor variety.

Choose the right almond butter: I love using Barney Smooth Almond Butter because it’s thick, creamy, and doesn’t separate.

Storage: They keep well in an airtight container in the fridge for up to 10 days.

Make them vegan: Simply use vegan chocolate chips to turn these into fully vegan.

Nutrition