Indulgent Date Caramels You Can Make in Minutes

Delight in these vegan Date Caramels made with just four simple ingredients for a sweet, guilt-free treat.

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Prep Time 10

Setting Time 3

Total Time 3 10

Servings: 12 caramels

Course: Dessert

Cuisine: vegan

Calories: 90

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Caramels

1 cup pitted medjool dates Soft for a buttery caramel consistency
½ cup almond butter Can substitute with any nut or seed butter
2 tablespoons melted coconut oil Use refined for neutral taste

For the Chocolate Coating

1 cup vegan chocolate chips Experiment with dark or semi-sweet options
1 tablespoon coconut oil Helps with coating consistency

Equipment

food processor
microwave-safe bowl
Loaf pan
spatula
sharp knife

Method

Step-By-Step Instructions

Soften Dates: Soak 1 cup of pitted medjool dates in hot water for about 10 minutes.
Blend Ingredients: Drain dates, add them to a food processor with ½ cup of almond butter and 2 tablespoons of melted coconut oil, and blend until smooth.
Set Mixture: Line a 9x5 inch loaf pan with parchment paper, pour in the mixture, and freeze for 2 to 3 hours.
Cut Caramels: Once firm, lift out the caramel and cut into 12 equal squares.
Prepare Chocolate Coating: Melt 1 cup of vegan chocolate chips with 1 tablespoon of coconut oil in 30-second intervals in the microwave.
Coat Caramels: Dip each square into the melted chocolate and let excess drip off before placing on a parchment-lined tray.
Set Coating: Refrigerate tray for about 1 hour for chocolate to harden.

Nutrition

Serving: 1caramelCalories: 90kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 5mgPotassium: 150mgFiber: 1gSugar: 8gCalcium: 2mgIron: 4mg

Notes

Store in an airtight container in the fridge for up to two weeks, or freeze between layers of parchment.

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