Description
Chewy medjool date caramel squares dipped in chocolate for an easy no-bake treat.
Ingredients
Scale
- 1 cup packed medjool dates, pitted
- 2 tablespoons creamy almond butter, or any nut/seed butter
- 1 tablespoon coconut oil, melted
- 1 cup chocolate chips, or an 8-ounce chocolate bar
- 2 teaspoons coconut oil, melted
Instructions
- Soak the dates in a bowl of very hot water for 10 minutes.
- Drain the softened dates and transfer to a food processor or high-speed blender; add the almond butter and 1 tablespoon melted coconut oil and pulse until completely smooth.
- Line a 9×5-inch loaf pan with parchment paper and press the date caramel into the pan, then place in the freezer for 2?3 hours or until firm to the touch.
- Lift the set date caramel from the pan, place on a cutting board, and slice into 12 small squares.
- Melt the chocolate chips and 2 teaspoons melted coconut oil in a heat-safe bowl in the microwave or over a double boiler until smooth.
- Dip each caramel square in the melted chocolate to fully coat, transfer to a parchment-lined plate, and repeat with remaining pieces.
- Refrigerate the dipped caramels for about 1 hour or until the chocolate is fully set, then enjoy or store in the fridge.
- Prep Time: 15 mins
- Cook Time: 4 hours 10 mins