Has anyone noticed that it’s been way too long since I last posted a recipe involving chocolate? Seriously – the last chocolate-focused recipe I’ve posted is the unbelievably healthy beetroot chocolate microwave cake over a month ago (gasp)! That was a damn good recipe, but then again, that’s no excuse for the lack of chocolate on this blog these days.
So – although not completely chocolate-focused (ok I’ll try to make my next post ridiculously chocolate-y), these are salted chocolate-covered caramel bites, and they are so good! Not to mention refined sugar-free, oil-free, gluten-free, and vegan! Not to mention that you only need 6 main ingredients; 4 if you’re not making chocolate coating from scratch!
Remember that 2-ingredient date caramel I made a while back? Yeah, this is pretty much a fancied-up version of that. I love the date caramel, but I gotta admit, this recipe kicks it’s ass.
You know what’s really good? Chocolate. You know what else is really good? Caramel. You know what’s really really good? Salted chocolate AND salted caramel! How could you not be excited about that?? And it’s pretty much naturally sweetened? And like pretty good for you? Are you feeling me here?
Don’t you even try to tell me that dates aren’t like caramel. Ok, if you just pop a date in your mouth, it doesn’t scream caramel, but when you blend it all up and it gets all sticky – trust me. You’ll be fooling everyone, including yourself.
Salted Chocolate-Covered Caramels
- 15 medjool dates (approx. 130g without pits)
- 1 1/2 cup boiling water
- 1 tablespoon + 1/2 cup coconut oil, melted*
- 1/4 cup raw cacao powder*
- 2-3 tablespoons maple syrup (or sweetener of choice)*
- Flaky sea salt
*You can also melt dark chocolate over a double boiler or melt it in the microwave at 15-second intervals
- Soak the dates in the boiling water for 20-60 minutes until softened. Remove the dates from the water, but don’t dispose the water
- Pit the dates if they haven’t already be pitted, and place them in a food processor with 1/4 cup of water and 1 tbsp of coconut oil and combine until smooth. The mixture should be relatively sticky
- Roll the mixture into truffle-sized balls, about a heaped tablespoon at a time. Transfer the caramels onto a baking sheet lined with parchment paper and place in fridge for at least 30 minutes while preparing the chocolate coating
- Whisk together the 1/2 cup coconut oil, cacao powder, and maple syrup until well-combined
- Remove the caramels from the fridge, and use a fork to dip them individually into the chocolate coating mixture. Place them back onto the baking sheet lined with parchment paper for the chocolate coating to set. Before the chocolate coating sets completely, sprinkle a little bit of flaky sea salt over it. Repeat with the rest of the caramels
- Allow the chocolate coating to set. Store in fridge or freezer.