Salted Chocolate Covered Date Caramels

Salted chocolate covered date caramels

Remember last week I said I went to the Made In Nature test kitchen and made these raw gingerbread treats? I'm going back today to help with another treat that is a perfect last minute holiday gift! These Salted Chocolate Covered Date Caramels are made using no refined sugar, but they're sweet as can be! Dates are one of the sweetest fruits in the world, I like to think of them as Mother Earth's candy. I find they also have a caramelly taste and smooth texture that I just can't turn down. Did you know there are over 40 different cultivars of dates? I had no idea, until I started researching, because in my local stores I can only find Medjool and Deglet Noor dates.

Salted chocolate covered date caramels
Salted chocolate covered date caramels

For this recipe, I used Deglet Noor dates. Deglet Noor are considered to be a less sugary variety but I still find them very sweet. This sweetness couples very well with a little salt on top-- just like real caramel! Plus, salt flakes add a little sparkle that make them shimmer in the light. 

You can make this recipe in just a few quick steps, so if you are still trying to decide on a gift for a friend, or you want to bring something sweet to your Christmas or Christmas Eve party, these are perfect. Tie them up in a bow and everyone will be in love with them. Check out the step-by step on the Made In Nature Instagram account around 9am (MST) today and click their profile photo to watch their story about these caramels! 

Salted chocolate covered date caramels

Salted Chocolate Covered Date Caramels

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

Dates are turned into a soft caramel.

Yields: 24   |    Total Time:



Ingredients:

  • Flake sea salt or Fleur de sel
  • 1 6-ounce package Made in Nature Organic Deglet Noor Dates
  • 1 cup warm water
  • 1 cup chocolate chips
  • 2 tablespoons coconut oil

Directions:

  1. Put dates in a glass and cover with warm water. Allow to soak for at least 2 hours (and up to 24).
  2. Drain dates. Place dates in a high-speed blender or your food processor, along with 1 tablespoon melted coconut oil, and puree until a smooth sticky paste forms. Line a 9x9 pan with parchment paper, and spread date paste in pan in a single, even layer. Place pan in fridge to set for 1 hour.
  3. Meanwhile, melt the chocolate: Heat chocolate and 1 tablespoon butter/coconut oil over very low heat, stirring to prevent overheating the chocolate on the bottom. Remove sauce pan from heat when chocolate is almost fully melted— allow it will melt the rest of the way using residual heat.
  4. Get out a new piece of parchment or wax paper. Set on counter. Now, remove date paste from fridge. Use a sharp knife to cut it into squares, about 1 inch by 1 inch. Clean off your knife with hot water occasionally to make cutting easier.
  5. Dip squares in chocolate one at a time. Allow excess chocolate to drizzle off, and place on clean parchment. Sprinkle with salt. Repeat this step until each square is dipped and has a bit of salt.
  6. Allow the chocolate to harden, and then peel them from the parchment. Place in gift box or on serving plate.