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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.