Healthy Chocolate-Covered Caramels

5 from 1 vote

Healthy Chocolate-Covered Caramels feature a soft, chewy date filling dipped in melted dark chocolate. Naturally sweet and made with wholesome ingredients!

Prep Time30

Chilling Time1

Total Time1 30

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American, Healthy

Keyword: Healthy Chocolate-Covered Caramels

Servings: caramels

Author: Chelsea Lords

Cost: $7.64

Equipment

Ingredients

Date “Caramel”

1 cup Deglet Noor dates pitted
1.5 tablespoons almond butter roasted and lightly salted, see note 1
1 tablespoon melted coconut oil
1 tablespoon maple syrup
1/8 teaspoon salt see note 2
1/4 teaspoon vanilla extract

Chocolate Coating

1/2 cup dark chocolate
1/2 teaspoon coconut oil
Flaky sea salt optional, for topping

US - Metric

Instructions

If the dates are hard and hard to cut, see note 3. Using a sharp serrated knife, cut the dates into smallish pieces. Add to a food processor. Pulse, scraping the edges as needed, until a thick and sticky mixture forms. Add the remaining date “caramel” ingredients. Pulse until a smooth mixture forms. Use a spatula to scrape edges as you pulse; this takes some patience to get the right consistency. Use a spatula to scrape all this mixture into a small bowl. Cover and chill for 30 minutes. The oil may pool a little in the bowl—this is okay.
Line a plate or tray with parchment paper. Roll small balls of the date caramel, 1 teaspoon in size. If they aren’t rolling nicely, chill for a little longer before rolling. Once all the balls are rolled, chill in the fridge another 30 minutes.
Add chocolate chips and coconut oil to a microwave-safe bowl and heat in bursts of 20 seconds, stirring between bursts for 20–25 seconds until chocolate is melted and smooth. Chocolate is melting even outside the microwave, so stir for a while to ensure it doesn’t burn. Generously dip each date caramel ball in the melted chocolate (see note 4 for tips). If desired, sprinkle on some sea salt flakes. Allow to set up at room temperature, then store in the fridge in an airtight container. Best enjoyed within 5–6 days.

Video

Notes

Note 1: If you don’t love the almond butter straight out of the jar, it’s not going to add much flavor to this treat. I love dry-roasted and lightly salted almond butter.

Note 2: If you’re sensitive to salt or the almond butter is heavily salted, leave this salt addition out.

Note 3: Soak hard dates in hot water for 30 minutes up to an hour. Completely dry them before using (any moisture will mess up the consistency of the “caramel”).

Note 4: Here’s how I like to coat the “caramels” in chocolate: Dip the bottom of one in the chocolate and place it on a fork. Spoon melted chocolate on top, then carefully tap the fork on the edge of a bowl so excess chocolate falls off. Scrape the bottom of the fork against the edge of the bowl and use a table knife to scrape the chocolate-covered “caramel” off the fork onto a parchment-paper-lined tray or plate.

Storage: Store in the fridge in an airtight container for up to 5–6 days.

Nutrition