When the new year rolls around, many of us are looking for ways to satisfy our sweet tooth while staying on track with our health goals. That’s why we’re loving these easy-to-make guilt-free Date Caramels. Soft, delicious, gluten-free and naturally sweet, they’re a perfect healthy treat to enjoy any time of year.
Made with wholesome Medjool dates, these caramels come together in minutes with the help of a food processor (We highly recommend the Cuisinart food processor – we’ve been using ours for many years). Dip the caramels in chocolate for an elevated dessert that’s rich and satisfying without being overly indulgent.
We’re sharing this recipe just in time for Valentine’s Day, but truth be told, these healthy gluten-free Date Caramels are a hit year-round. They’re ideal for gifting to friends (pop in cellophane bags and wrap with ribbon and a gift tag) or savoring with your favorite cup of tea. If you’re feeling extra fancy, add a pecan half to the top of each date caramel before chilling the dough. This transforms them into what’s often called a “Gopher”—a nutty, chewy delight you’ll crave again and again.
Whether you’re celebrating Valentine’s Day with loved ones or just treating yourself to a guilt-free sweet, these Date Caramels are a guilt-free indulgence that is sure to satisfy. Best of all, they’re quick to whip up and made with ingredients you can feel good about.
Chocolate Covered Date Caramels
Ingredients
- 20 Medjool dates
- 1 cup almond butter
- 1/3 cup almond flour
- 1 ½ tsp vanilla extract
- ½ tsp salt
- 1 tbls butter
- 1/4 cup milk or cream
- Chocolate coating:
- 1 cup chocolate chips
- 1 tsp coconut oil
Instructions
- Soak the dates in hot water until softened, about 10-12 minutes. Once soft, remove from water and squeeze out excess water. Pat dry and remove the pit. Place the pitted dates in a food processor. Add the almond butter and process until smooth. Do not over process. Add the almond flour, vanilla, salt, butter and milk or cream. Pulse to mix. Your mixture will be soft. Scoop teaspoons of the caramel onto a baking sheet lined with a Silpat liner or parchment paper. Gently flatten the balls. Place in freezer until cold, about 30 minutes.
- Place chocolate chips and 1 tsp coconut oil in a small heat-proof bowl. Microwave in 20 second increments until completely melted. Dip the cooled caramels in the melted chocolate and return to the lined baking sheet to set. Store in a sealed container in the refrigerator with waxed paper between the layers.Note: If you are making Gophers, you will need about 30 pecan halves. After you flatten the dough, place a pecan half into each caramel and chill until cold.
- Makes about 3 dozen caramels.
