Whip up a batch of these quick and easy Chocolate-Covered Salted Caramels for a treat that’s as fun to make as it is to eat! These vegan-friendly delights, made with Medjool dates and a rich chocolate coating, are the perfect blend of sweet, salty, and utterly scrumptious.
These Chocolate-Covered Salted Caramels are one of my absolute favorite healthy treats when a chocolate craving sets in. They can be made in a matter of minutes, with only 5 main ingredients (plus sea salt which I always like to add when there’s chocolate or caramel involved)!
You could either make your own chocolate (as per the recipe below) to dip the caramels in or melt your favorite high-quality raw dark chocolate to use as a coating. They can also be made nut-free by substituting almond butter with sunflower seed butter.
Raw cacao is considered a superfood due to its rich flavonoids (antioxidants), essential fatty acids, fiber, B vitamins and minerals such as magnesium, calcium, sulfur, iron, and zinc. It also contains phenylethylamine (PEA), a chemical our bodies produce naturally when we are excited. PEA is said to increase focus and alertness and results in a similar feeling to when we are excited or fall in love!
If you love chocolate and caramel, you need to try another one of my favorites, these Salted Chocolate Caramel Bites and Chocolate Caramel Almond Squares.
Chocolate-Covered Salted Caramels
Ingredients
Salted Caramel
- 8 large Medjool dates pitted
- 2 tablespoons almond or peanut butter (use sunflower seed butter for a nut-free version)
- Pinch of unrefined sea salt
Chocolate Coating
- 1/4 cup coconut oil
- 1/4 cup raw cacao powder {see Notes}
- 2-3 tablespoons pure maple syrup {see Notes}
Instructions
- If your dates are not soft enough, soak them in warm water for 1-2 hours. Drain the dates and throw them in the food processor along with nut/seed butter and sea salt. Process until a sticky dough forms.
- Roll the caramel into balls and place on a parchment paper lined dish. Chill in the freezer while you prepare the chocolate coating.
- Melt coconut oil over low heat. Remove from heat, then add cacao and maple syrup, and mix until smooth. Start with 2 tablespoons of maple syrup and add more to taste.
- Coat caramels in the melted chocolate mixture and place in the freezer for 30 minutes to set. Enjoy and store leftovers in the fridge for up to a week or in the freezer for up to 3 months.
Notes
