Vegan Chocolate Date Caramels (GF)

Vegan Chocolate Date Caramels (GF)

I am in love with these Vegan Chocolate Date Caramels. They’re crunchy on the outside and beautifully soft and slightly chewy on the inside, whilst the caramel-like sweetness of the dates and the slightly bitter dark chocolate is perfectly complimented by the oh-so-sophisticated touch of flaky sea salt.

Vegan Chocolate Date Caramels (GF)

These little treats are so much healthier than store-bought chocolate caramels, but just as delicious!

Vegan Chocolate Date Caramels (GF)

I find that soft, plump Medjool dates work best for this recipe, but you can use other varieties if you want. 

These little chocolate caramels are super simple and easy to make, and make great homemade gifts…or you could just eat the whole lot yourself.

Vegan Chocolate Date Caramels (GF)

They also taste great if you add half a teaspoon of nut butter inside the dates before coating them in the chocolate. Peanut butter or almond butter work particularly well!

Vegan Chocolate Date Caramels (GF)

If you like these chocolate date caramels, you’d also love my Healthy Snickers Ice Cream Bites and my Peanut Butter Salted Caramel Chocolate Bars. If you’re looking for healthier chocolate treats, check out my Cashew Chocolate Truffles or Hazelnut Chocolate Truffles

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

Vegan Chocolate Date Caramels (GF)
Yields 12
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 12 (Medjool) dates, pitted
  2. 40g (1.5oz) dark chocolate (ensure dairy-free if necessary)
  3. Pinch of flaky sea salt
Instructions
  1. Melt the dark chocolate, either in a bain-marie or a microwave
  2. Take off the heat and dip the dates into the bowl one by one to coat them in chocolate (either do this with your hands or with a spoon and fork)
  3. Transfer the chocolate-covered dates onto a sheet of greaseproof baking paper
  4. Immediately sprinkle them with a pinch of sea salt (whilst the chocolate is still melted)
  5. Place in fridge for a few hours to harden
  6. Keeps in an airtight container in the fridge for up to a week
Rhian's Recipes http://www.rhiansrecipes.com/
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