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Salty Chocolate Date Caramels

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These salty chocolate date caramels feature a rich, chewy date-based filling coated in dark chocolate and topped with flaky sea salt. Naturally sweetened and dairy-free, they offer the indulgent taste of traditional caramels without the need for cooking or candy thermometers.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 12 caramels
  • Category: Candy
  • Method: No-Bake
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

  • 1 cup packed soft and pitted Medjool dates (161 grams)
  • 1 tablespoon creamy almond butter
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon warm water
  • 1/4 teaspoon fine sea salt
  • 2 1/2 tablespoons almond flour
  • 120 grams dark chocolate (at least 70% cocoa)
  • Flaky sea salt, for finishing

Instructions

  1. In a food processor, combine dates, almond butter, vanilla extract, warm water, and sea salt. Blend until smooth, scraping down the sides as needed.
  2. Add almond flour and blend again until the mixture is thick and uniform.
  3. Line a small bread pan with parchment paper and lightly grease it. Press the date mixture into the pan to about 1/2-inch thickness. Smooth the top.
  4. Freeze for 1 hour, or until firm.
  5. Remove from the pan and cut into 12 equal squares.
  6. Melt or temper the dark chocolate. Dip each square into the chocolate using a fork, tapping off excess.
  7. Place coated caramels on parchment paper and sprinkle with flaky sea salt while the chocolate is still soft.
  8. Let chocolate set completely before serving or storing.

Notes

  • Swap almond butter with tahini or cashew butter for a different flavor profile.
  • Add a pinch of cinnamon or espresso powder for depth.
  • Mix chopped toasted nuts into the date filling for texture.
  • Use 60–65% dark chocolate for a sweeter version.
  • Tempered chocolate allows for room-temperature storage; otherwise, refrigerate.

Nutrition

Find it online: https://savorymomskitchen.com/salty-chocolate-date-caramels/