Ingredients
Scale
- 1 cup packed medjool dates, pitted
- 2 tablespoons creamy almond butter (or any nut/seed butter)
- 1 tablespoon coconut oil, melted
- 1 cup chocolate chips (or an 8-ounce chocolate bar)
- 2 teaspoons coconut oil, melted
Instructions
- Soak the dates in very hot water for 10 minutes.
- Drain the dates and blend them with almond butter and coconut oil until smooth.
- Transfer the mixture to a lined 9×5-inch loaf pan and freeze for 2-3 hours until firm.
- Slice the frozen block into 12 small squares.
- Melt the chocolate chips and 2 teaspoons of coconut oil until smooth.
- Dip each caramel square in the melted chocolate to coat and transfer to a parchment-lined plate.
- Chill in the fridge for 1 hour until the chocolate is completely set.
- Serve chilled and enjoy!
Notes
For best results, use very soft medjool dates and ensure the caramel is fully chilled before cutting.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 caramel
- Calories: 150
- Sugar: 19g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg