Description
Classic Mexican salty chocolate date caramels blend rich dark chocolate with sweet dates and sea salt for an elegant dessert. Silky smooth caramels deliver complex flavor profiles that delight palates with balanced sweetness and deep chocolate notes.
Ingredients
Scale
- 1 cup (161 grams) soft & pitted Medjool dates
- 120 grams dark chocolate (at least 70%)
- 1 tbsp creamy almond butter
- 1 tbsp warm water
- 2 ½ tbsps almond flour
- ½ tsp vanilla extract
- ¼ tsp fine sea salt
- Flaky sea salt (for topping)
Instructions
- Blend Foundation: Pulverize dates, almond butter, vanilla extract, warm water, and fine sea salt in a food processor until achieving a silky, homogeneous texture, periodically scraping processor walls.
- Integrate Almond Flour: Fold almond flour into the mixture, processing until completely incorporated and maintaining a seamless consistency.
- Prepare Workspace: Grease a rectangular baking pan with coconut oil, then line with parchment paper, ensuring comprehensive coverage and smooth surface.
- Form Caramel Base: Spread date mixture evenly in prepared pan, using a greased parchment sheet to compress mixture to uniform 1/2 inch thickness, then freeze for one hour until solidified.
- Create Chocolate Coating: Melt chocolate using double boiler or microwave, incorporating coconut oil to ensure a glossy, smooth finish.
- Shape and Dip: Remove caramel base from freezer, slice into 12 precise squares, then meticulously dip each piece into melted chocolate using a fork, allowing excess to drip off.
- Finish and Garnish: Place chocolate-coated caramels on fresh parchment, sprinkle with flaky sea salt before chocolate sets completely, then allow to cool at room temperature.
- Store and Serve: Preserve caramels at room temperature for up to one week, or refrigerate if using coconut oil for extended freshness.
Notes
- Pulse Technique: Achieve a velvety consistency by periodically scraping down processor walls, ensuring no dry ingredients remain unmixed.
- Freezing Precision: Exactly 60 minutes of freezing creates the perfect firm caramel base for clean, uniform cutting and handling.
- Chocolate Coating Pro-Tip: Use a fork when dipping to allow excess chocolate to drip, creating a thin, even chocolate shell that looks professionally finished.
- Storage Strategy: Room temperature works for tempered chocolate versions, while coconut oil-based caramels require refrigeration to maintain structure and prevent melting.
- Prep Time: 20 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 118
- Sugar: 12.4 g
- Sodium: 67 mg
- Fat: 6.1 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 4.9 g
- Trans Fat: 0 g
- Carbohydrates: 15.3 g
- Fiber: 2.0 g
- Protein: 1.5 g
- Cholesterol: 0 mg