Description
Deliciously rich and naturally sweetened, these Easy Salted Date Caramels combine the caramelized flavor of medjool dates with a hint of sea salt and dark chocolate coating. Made with wholesome ingredients like coconut cream, maca powder, and a touch of miso for depth, these indulgent treats are perfect for a healthier dessert or snack option.
Ingredients
Scale
Date Caramel Filling
- 400 g medjool dates (pitted)
- 30 g coconut cream
- 1 vanilla pod (or equivalent vanilla bean paste)
- ½ teaspoon sea salt
- 2 tablespoons maca powder
- 1 teaspoon coconut oil
- ½ teaspoon white miso (shiro miso/sweet miso, optional)
Chocolate Coating
- 200 g 70% dark chocolate
- 1 teaspoon coconut oil
- ½ teaspoon flaky sea salt
Instructions
- Make date paste: Add all filling ingredients—medjool dates, coconut cream, vanilla pod or paste, sea salt, maca powder, coconut oil, and white miso—to a food processor. Blitz the mixture for several minutes until the ingredients combine to form a uniform, smooth paste that holds together as a ball.
- Roll: Transfer the date paste dough to a sheet of parchment paper. Place a second sheet of parchment on top and use a rolling pin to roll it out into a square approximately 1/2 inch thick. Trim any uneven edges; incorporate the trimmings back into the dough and reshape until you have a neat square. Wrap the parchment tightly around the square and freeze for 4 hours or overnight until firm.
- Melt: Prepare a bain-marie by placing a medium bowl containing the chopped dark chocolate and 1 teaspoon coconut oil over a saucepan of simmering water. Stir gently and continuously until melted and smooth. Remove the bowl from the water bath.
- Slice: Remove the frozen date caramel log from the freezer and unwrap. Slice into 24-30 pieces, depending on your preferred size. Arrange the pieces on a baking sheet or tray lined with parchment paper.
- Coating: Using a fork and spoon, carefully dip each caramel piece into the melted chocolate, ensuring it is fully coated. Lift and place back onto the lined tray. Return the tray to the freezer for about 10 minutes to allow the chocolate coating to set.
- Garnish: Drizzle any remaining melted chocolate over the coated caramels for an extra decorative touch. Immediately sprinkle them with flaky sea salt before the chocolate sets completely. Keep refrigerated or frozen until serving.
Notes
- Note 1: Use soft, fresh medjool dates for the best caramel texture.
- Note 2: Coconut cream adds richness and creaminess to the caramel base.
- Note 3: Vanilla bean paste can be used as a convenient alternative to scraping a vanilla pod.
- Note 4: Maca powder contributes a subtle nutty flavor and additional nutrients.
- The white miso is optional but adds a pleasant umami complexity balancing the sweetness.
- Store the salted date caramels in the freezer or refrigerator for best texture and freshness.
