Decadent Date Caramels You Can Make in Minutes

These 4-Ingredient Date Caramels are vegan, gluten-free, and refined sugar-free, offering a delicious and quick treat.

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Prep Time 30

Setting Time 2

Total Time 2 30

Servings: 12 squares

Course: Desserts

Cuisine: Vegan

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Caramel Base

1 cup pitted Medjool dates fresh and soft
2 tablespoons almond butter or sunflower seed butter
1 tablespoon melted coconut oil helps achieve smooth consistency

For the Chocolate Coating

1 cup chocolate chips or chocolate bar, dark preferred
2 teaspoons coconut oil to melt with chocolate

Equipment

Blender
Loaf pan
Microwave

Method

Step‑by‑Step Instructions for Date Caramels

Soak Dates: Place 1 cup of pitted Medjool dates in a bowl, cover with hot water, and soak for 10 minutes. Drain thoroughly.
Blend the Ingredients: In a blender, combine the soaked dates, 2 tablespoons of almond butter, and 1 tablespoon of melted coconut oil. Blend until smooth and creamy.
Set the Caramel Mixture: Line a 9x5 inch loaf pan with parchment paper, pour the mixture in, and freeze for 2-3 hours until firm.
Slice the Caramels: Remove the set caramel and slice into 12 squares.
Melt the Chocolate: In a microwave-safe bowl, combine 1 cup of chocolate chips and 2 teaspoons of coconut oil, heating until smooth.
Coat the Caramels: Dip each caramel square in melted chocolate, allow excess to drip off, and place on a lined plate.
Set the Chocolate: Refrigerate the coated caramels for 1 hour to allow the chocolate to harden.

Nutrition

Serving: 1squareCalories: 100kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 10mgPotassium: 100mgFiber: 1gSugar: 8gCalcium: 2mgIron: 2mg

Notes

Store finished caramels in an airtight container. For longer storage, freeze them with parchment between layers.

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