Chocolate-Covered Salted Caramels
Serves 820 mins prep0 mins cook
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
What you need
Instructions
0 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. 2 Roll the caramel into balls and place on a parchment paper lined dish. Chill in the freezer while you prepare the chocolate coating. 3 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. 4 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.View original recipe