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–+ servings
4 Ingredient Date Caramels

Delicious 4 Ingredient Date Caramels You Can Make Today

Indulge in these 4 Ingredient Date Caramels, a vegan and gluten-free treat that's simple to make and irresistibly delicious.
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Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 squares
Course: Dessert
Cuisine: Vegan
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel
  • 1 cup Medjool Dates, pitted Soft and fresh for best texture
  • 2 tablespoons Almond Butter Can substitute with sunflower seed butter for nut-free
  • 1 tablespoon Coconut Oil, melted Ensure it's melted before mixing
For the Chocolate Coating
  • 1 cup Chocolate Chips or Bar Use dairy-free chocolate for vegan option
  • 2 teaspoons Coconut Oil

Equipment

  • food processor
  • Loaf pan
  • Microwave
  • spatula
  • Fork or Toothpick
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Soak the Dates: Place 1 cup of pitted Medjool dates in a bowl and pour very hot water over them. Soak for about 10 minutes.
  2. Blend the Mixture: Drain the dates and transfer them to a food processor. Add 2 tablespoons of almond butter and 1 tablespoon of melted coconut oil. Blend until smooth.
  3. Prepare the Mold: Line a 9x5 inch loaf pan with parchment paper. Pour the blended mixture into the pan, spreading it evenly. Freeze for 2-3 hours until firm.
  4. Slice the Caramel: Remove the mixture from the freezer and use the parchment overhang to lift the caramel block. Slice into 12 equal squares.
  5. Melt the Chocolate: In a heat-safe bowl, combine 1 cup of chocolate chips and 2 teaspoons of coconut oil. Microwave until smooth.
  6. Dip the Caramels: Dip each caramel square into the melted chocolate, ensuring it’s fully coated. Allow excess chocolate to drip off.
  7. Chill to Set: Refrigerate the dipped caramels for 1 hour, or until the chocolate coating is firm.

Nutrition

Serving: 1squareCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 3gSodium: 20mgPotassium: 150mgFiber: 2gSugar: 8gCalcium: 2mgIron: 2mg

Notes

Keep the caramels stored in an airtight container for up to two weeks in the fridge or freeze them for up to three months, ensuring to separate layers with parchment paper.

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