Chocolate Dipped Date Caramels Recipe
Introduction
These Chocolate Dipped Date Caramels offer a delightful combination of chewy, nutty, and sweet flavors with a smooth chocolate coating. Perfect for a healthy treat or a fancy snack, they are easy to make with just a few wholesome ingredients.
Ingredients
- 22 large Medjool dates (pitted)
- 1/2 cup almond butter (smooth recommended)
- 2 tablespoons solid coconut oil
- 1/8 teaspoon salt (plus more for topping)
- 1 cup sliced almonds
- 1 cup semi-sweet chocolate chips
Instructions
- Step 1: Add the dates, almond butter, coconut oil, and salt to a food processor and blend until the mixture begins to come together, stopping to scrape down the sides twice. It should feel soft.
- Step 2: Add the sliced almonds and pulse for 10–15 seconds until they are mixed in and broken into smaller pieces, but not fully ground.
- Step 3: Line a standard loaf pan with parchment paper, leaving some overhang. Press the mixture evenly into the pan using the bottom of a glass or cup, then refrigerate for several hours or overnight until firm.
- Step 4: Lift the mixture out of the pan using the parchment paper and cut into small squares. Return the squares to the fridge while you melt the chocolate.
- Step 5: Place chocolate chips in a microwave-safe bowl and heat in 20-second intervals, stirring each time, until about 90% melted. Stir until fully smooth for a glossy finish.
- Step 6: Line a baking sheet or plate with parchment paper. Dip each square fully into the melted chocolate, letting excess drip off, then place on the parchment. Sprinkle with coarse salt and refrigerate until the chocolate sets.
- Step 7: Once set, transfer the caramels to an airtight container and store in the fridge.
Tips & Variations
- For a different nutty flavor, try using cashew or peanut butter instead of almond butter.
- Use dark chocolate chips for a richer, less sweet coating.
- To make these vegan, ensure your chocolate chips are dairy-free and the almond butter is smooth and natural.
- Adding a pinch of cinnamon or chili powder to the date mixture can give a subtle spicy twist.
Storage
Store the chocolate dipped date caramels in an airtight container in the refrigerator for up to two weeks. To enjoy, let them sit at room temperature for a few minutes before eating, or enjoy them cold for a refreshing treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of dates?
Medjool dates are preferred for their softness and natural sweetness, but you can use other types if pitted and soft enough. You might need to soak harder dates in warm water to soften them first.
How can I melt the chocolate without a microwave?
You can melt the chocolate using a double boiler on the stove by placing a heatproof bowl over simmering water. Stir frequently until smooth and melted.
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Chocolate Dipped Date Caramels Recipe
- Total Time: 4 hours 25 minutes (including chilling time)
- Yield: Approximately 24 small squares 1x
- Diet: Gluten Free
Description
These Chocolate Dipped Date Caramels are a deliciously healthy treat combining the natural sweetness of Medjool dates with creamy almond butter, crunchy sliced almonds, and rich semi-sweet chocolate. The dates form a soft caramel-like base which is chilled and cut into squares, then dipped in shiny melted chocolate and sprinkled with coarse salt for a perfect blend of sweet and savory flavors. Perfect for a nutritious dessert, snack, or gift treat.
Ingredients
Date Caramel Base
- 22 large Medjool dates (pitted, approx. 12 ounces or 340 grams)
- 1/2 cup smooth almond butter (e.g., Barney’s brand)
- 2 tablespoons solid coconut oil
- 1/8 teaspoon salt (plus extra coarse salt for topping)
- 1 cup sliced almonds
Chocolate Coating
- 1 cup semi sweet chocolate chips
Instructions
- Grind the ingredients. Add the pitted dates, almond butter, coconut oil, and 1/8 teaspoon salt to a food processor. Blend until the mixture starts to come together and feels soft, stopping to scrape down the sides twice. Then add the sliced almonds, pulsing for 10–15 seconds until they are mixed in and broken into small pieces, but not fully ground.
- Press and chill the mixture. Line a standard loaf pan with parchment paper, leaving an overhang for easy removal. Transfer the date mixture to the pan and spread it evenly. Firmly press it down using the bottom of a glass or cup. Refrigerate for several hours or overnight until the mixture is fully firm.
- Cut into squares. Remove the chilled mixture from the pan using the parchment paper. Place it on a cutting board and cut into small squares using a large knife. Return the squares to the refrigerator while melting the chocolate.
- Melt the chocolate. Place the semi sweet chocolate chips in a small microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until the chocolate is about 90% melted. Remove and stir until smooth and shiny to ensure proper setting.
- Dip in chocolate. Line a baking sheet or large plate with parchment paper. Dip each date caramel square fully into the melted chocolate, lifting with a fork and allowing excess chocolate to drip off. Place the coated squares on the parchment, sprinkle with coarse salt, and refrigerate until the chocolate has set.
- Store the treats. Once set, transfer the chocolate-dipped date caramels to an airtight container. Store them in the refrigerator to keep firm and fresh.
Notes
- For best results, use large Medjool dates weighing about 12 ounces in total.
- Almond butter should be smooth for easy blending and best texture.
- Coarse salt adds a lovely contrast on top but can be omitted if preferred.
- Store the caramels refrigerated to maintain freshness and firmness.
- Adjust almond butter quantity slightly if mixture is too dry or too sticky.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for chocolate melting and dipping)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Date Caramels, Chocolate Dipped Dates, Healthy Dessert, Almond Butter Recipes, No Bake Treats, Gluten Free Snacks
