Description
Delight in these luscious Chocolate Dipped Date Caramels, a naturally sweet and satisfying treat combining Medjool dates, creamy almond butter, and crunchy sliced almonds. These no-bake squares are coated in smooth, glossy semi-sweet chocolate and finished with a sprinkle of coarse salt for a perfect balance of flavors and textures. Ideal for a quick, wholesome dessert or snack that requires minimal effort and simple ingredients.
Ingredients
Base Mixture
- 22 large Medjool dates, pitted (approximately 330 grams)
- 1/2 cup smooth almond butter (around 128 grams; recommend Barney brand)
- 2 tablespoons solid coconut oil (about 28 grams)
- 1/8 teaspoon salt (plus extra for topping)
- 1 cup sliced almonds (approximately 90 grams)
Chocolate Coating
- 1 cup semi-sweet chocolate chips (approximately 170 grams)
Instructions
- Grind: Add the pitted dates, almond butter, solid coconut oil, and 1/8 teaspoon salt to a food processor. Blend until the mixture begins to gather together, stopping to scrape down the sides twice. The mixture should feel soft and cohesive but not overly processed. Next, add the sliced almonds and pulse for 10–15 seconds, just enough to incorporate and break the almonds into smaller pieces without fully grinding them.
- Press and Chill: Line a standard loaf pan (approximately 8x4 inches) with parchment paper, leaving an overhang for easy removal. Transfer the date mixture into the lined pan and spread it evenly. Press firmly using the bottom of a glass or cup to compact the mixture into a dense, uniform layer. Place the pan in the refrigerator and chill for several hours or overnight until the mixture is fully firm and set.
- Cut: Once firm, lift the date mixture out of the pan using the parchment paper overhang and place it onto a cutting board. Using a large sharp knife, cut the block into small, evenly sized squares. Return the cut pieces to the refrigerator to keep firm while preparing the chocolate coating.
- Melt Chocolate: Place the semi-sweet chocolate chips in a small microwave-safe bowl. Microwave in 20-second intervals, stirring thoroughly between each interval until the chocolate is about 90% melted. Remove from microwave and stir until completely smooth to achieve a shiny finish when set.
- Dip in chocolate: Line a baking sheet or large plate with parchment paper. Dip each date caramel square into the melted chocolate, ensuring full coverage. Lift out with a fork and allow excess chocolate to drip off before placing the coated square onto the parchment paper. Immediately sprinkle with coarse salt for a flavor contrast. Refrigerate the dipped squares until the chocolate has fully set and hardened.
- Storage: Once the chocolate is set, transfer the chocolate-dipped date caramels into an airtight container. Store in the refrigerator to maintain freshness and texture. They keep well for up to two weeks.
Notes
- Use large Medjool dates for best texture and sweetness; typical weight per date is about 15 grams.
- Make sure the coconut oil is solid, not melted, to help bind the mixture effectively.
- Pressing the mixture firmly ensures the caramels hold their shape after chilling.
- Melting chocolate slowly in short bursts prevents burning and achieves a smooth, glossy finish.
- Sprinkling with coarse salt enhances the sweetness of the dates and balances the chocolate.
- These caramels are best stored refrigerated due to the coconut oil and chocolate coating.
