Deliciously Simple, Healthy, Homemade Dark Chocolate Coated Salted Caramels

All natural, secretly healthy, creamy, dreamy ,fudgey bites of salted caramel with a cool, crisp dark chocolate coating.

10 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	142
Fat:	5 g
Carbohydrates:	26 g
Protein:	1 g
Calculated per serving.

by EmSwanston

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View other recipes by EmSwanston

Serves: 10

Ingredients

1 cup 1 cup 1 cup Dates (Medjool), (firmly packed) Pits removed*
1 tsp 1 tsp 1 tsp Vanilla Extract
1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic, melted and cooled
1 Tbsp 1 Tbsp 1 Tbsp Water, Luke warm - more or less to reach desired consistency
0.5 tsp 0.5 tsp 0.5 tsp Sea Salt, + extra for serving
0.5 cup 0.5 cup 0.5 cup Dark Chocolate Chips

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To make the salted caramel –
Place dates, vanilla, coconut oil and salt into your food processor or blender and process until it starts to break down and form a thick sticky mass/paste
While your blender or food processor is running, add water 1 teaspoon at a time until the caramel loosens just slightly to form a deliciously smooth, gloriously golden, naturally sweet salted caramel.
Transfer your salted caramel to a bowl and place in the fridge (or freezer) for 5-10 minutes to set a little so it’s more manageable and easier to handle.
Once your caramel has firmed up slightly, take approx 1 Tablespoon of at a time and roll it between your hands to shape it into a nice little ball, then place onto a plate and repeat until all caramel has been used. Once you have all your delicious little caramel bites rolled pop them into the fridge while you make your chocolate coating.
Melt your chocolate by your preferred method. I like to place my chocolate onto a small plate or bowl and sit it over a pot of gently simmering water, stirring occasionally until nice and melted.
Remove your chilled caramel balls from the fridge and place them one at a time, into your deliciously dreamy melted chocolate then gently toss to coat. You can use a couple of spoons or forks to gently roll the caramel balls through the melted chocolate – works like a charm dude 🙂
Once your caramel has a nice and even-ish chocolate coating, place back onto the baking sheet, and repeat until all caramels have been bathed in chocolate.
Drizzle your chocolate coated salted caramel bites with any remaining chocolate then sprinkle each with a little pinch of salt flakes and pop them into the fridge or freezer for 5-10 minutes to set.
These delicious little morsels will keep stored in an air tight container in the fridge for up to 2 weeks or can be frozen for up to 3 months.
Enjoy xo

Notes

* If you find your dates are a little dry you could try soaking them in some warm water for 10 minutes before you begin, then drain and rinse and proceed with the recipe as normal.