Who doesn’t love caramel? I absolutely love it, especially when it’s salted! With being newly diagnosed with Celiac Disease, I have to be very careful with caramel flavorings. So I decided to make my own!
Soaking the medjool dates is very important to get a smooth texture. Pour boiling water over the pitted dates and let it soak for at least 30 minutes. Drain the dates.
Puree everything together until it is completely smooth. Add some of the date water if needed. You can also use it as a sauce & store it in a jar at this stage and use it to top desserts! Pour into chocolate molds and then freeze for around three hours.
Make the chocolate and then pour over (or dip) them in it. (If you want an even thicker chocolate coating, use less coconut oil!) It will set almost immediately. I used Buddha Brands Coconut Nectar to sweeten it, but if you can’t find it, you can use maple syrup. Let them thaw for at least 10 minutes before serving. These will not last too long, so enjoy them!
Salted Caramel Chocolates (Vegan)
Date caramel chocolates that satisfy any sweet tooth
- 2 Cups Medjool Dates (pitted)
- 2/3 Cup Coconut Oil (melted)
- 1/2 Cup Full Fat Coconut Milk (canned)
- 1 tsp Vanilla
- 2 Tbsp Coconut Oil (melted)
- 2 Tbsp Cacao Powder
- 1 Tbsp Coconut Nectar (or maple syrup)
Put the dates in a bowl and cover with boiling water. Let it soak for 30 minutes and then drain.
Puree all the ingredients together until completely smooth. Put into chocolate molds and freeze for at least 3 hours.
Make the chocolate coating and dip or pour over the filling. It will set almost immediately. Let the chocolates thaw for at least 10 minutes before eating.