Deliciously Simple, Healthy, Homemade Dark Chocolate Coated Salted Caramels
- 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 Organic Coconut Oil, 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
- 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
* 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.
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