Ingredients
Equipment
Method
Step-by-Step Instructions
- Soak the Medjool dates in very hot water for about 10 minutes to soften them for blending.
- Drain the dates and add to a food processor with almond butter and melted coconut oil. Blend until smooth.
- Pour the mixture into a parchment-lined loaf pan and smooth the top. Freeze for 2-3 hours until firm.
- Lift the caramel out and slice it into 12 equal squares.
- In a bowl, melt chocolate chips and coconut oil until smooth.
- Dip each caramel square into the melted chocolate, ensuring full coverage.
- Place dipped squares on a parchment-lined plate and refrigerate for 1 hour to set.
Nutrition
Notes
Store the caramels in an airtight container in the fridge for up to 2 weeks or freeze for longer storage. Enjoy the chewy texture and rich flavor!