Chocolate-Covered Salted Caramels

Name: Chocolate-Covered Salted Caramels
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: Natural Delights Medjol Dates, Fresh, Pitted; Justin's Almond Butter, Cinnamon; Go Raw Sprouted Sea Salt Snacking Seeds; Hollywood Beauty Coconut Oil; cacao powder; O Organics Maple Syrup, Organic, 100% Pure

Serves 8

20 mins prep

30 mins Chilling Time

50 mins total

Whip up a batch of these quick and easy Chocolate-Covered Salted Caramels for a treat that's as fun to make as it is to eat! These vegan-friendly delights, made with Medjool dates and a rich chocolate coating, are the perfect blend of sweet, salty, and utterly scrumptious.

0 servings

Salted Caramel

largeMedjool datespitted

tbspalmond or peanut butter(use sunflower seed butter for a nut-free version)

pinch ofunrefined sea salt

Chocolate Coating

cupcoconut oil

cupraw cacao powder {see Notes}

- tbsppure maple syrup{see Notes}

Shop

Get FREE mobile app to save your favorite recipes

Scan QR code to download mobile

If your dates are not soft enough, soak them in warm water for 1-2 hours. Drain the dates and throw them in the food processor along with nut/seed butter and sea salt. Process until a sticky dough forms.

Roll the caramel into balls and place on a parchment paper lined dish. Chill in the freezer while you prepare the chocolate coating.

Melt coconut oil over low heat. Remove from heat, then add cacao and maple syrup, and mix until smooth. Start with 2 tablespoons of maple syrup and add more to taste.

Coat caramels in the melted chocolate mixture and place in the freezer for 30 minutes to set. Enjoy and store leftovers in the fridge for up to a week or in the freezer for up to 3 months.