Date Caramel Chocolates
These little date caramel chocolates make the perfect Christmas gift. They’re just sweet enough, and they’re really easy to make! Make sure you save some for yourself! 😉
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- Preparation time: 20 minutes
- Refrigeration: 15 minutes
- Servings: 28 to 30 chocolates
- Freezing: 4 hours
Ingredients
Date caramel
- 1 1/2 cups (375 ml) water
- 1/4 cup (60 ml) bourbon (optional)
- 1 1/2 cups (270 g) pitted Medjool dates (about 15-17 dates)
- 2 teaspoons (10 ml) vanilla
- 2 tablespoons (30 ml) almond butter
- 1 tablespoon (15 ml) melted coconut oil
Assembly
- 1 1/2 cups (270 g) dairy-free chocolate chips
- 1 tablespoon (15 ml) coconut oil
- Flaky salt for garnishing
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Preparation
Date caramel
- In a small saucepan, bring the water and bourbon to the boil. Simmer for 2 to 3 minutes.
- Place the dates in a narrow container and pour the boiling water over them. Leave to rest for 15 minutes. Drain the dates and return them to the same container with the rest of the date caramel ingredients. Using a blender attachment, blend until smooth. This step may take a few minutes.
- Place the mixture in a greased loaf tin lined with parchment paper and spread the caramel well. Freeze for at least 4 hours or overnight.
Assembly
- Place the chocolate chips and coconut oil in a bowl. Melt in 1-minute intervals in the microwave.
- Slice date caramel bar into small cubes and cover with melted chocolate, one at a time. Place on a large plate lined with parchment paper. Sprinkle with fleur de sel and refrigerate for at least 15 minutes to set. Enjoy!
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