Ingredients
- Medjool Dates, pitted: 1 pound (about 20-24)
- Peanut Butter: 1/2 cup (or any nut/seed butter)
- Coconut Oil, melted: 2 tablespoons
- Flaky Sea Salt: To taste
- Chocolate Chips, melted: 1/2 cup (optional)
- Chopped Nuts (pecans, walnuts, etc.): 1/4 cup (optional, for topping)
Instructions
- Step 1: Line a small baking dish (about 8×8 inches) with parchment paper, leaving an overhang on the sides for easy removal.
- Step 2: In a food processor, combine the pitted dates, peanut butter, and melted coconut oil. Process until a smooth, thick paste forms. You may need to stop and scrape down the sides a few times to ensure everything is well combined.
- Step 3: Press the date caramel mixture evenly into the prepared baking dish. Use your fingers or the back of a spoon to create a smooth surface.
- Step 4: Sprinkle flaky sea salt evenly over the top of the caramel. If using, drizzle the melted chocolate evenly over the date caramel. Sprinkle chopped nuts over the chocolate, if desired.
- Step 5: Place the baking dish in the freezer for at least 1 hour to allow the caramels to firm up.
- Step 6: Remove the caramels from the freezer, lift them out of the dish using the parchment paper overhang, and cut them into small squares. Store in the refrigerator for up to a week.
Notes
- Store leftover caramels in an airtight container in the refrigerator to maintain their firm texture.
- If your caramels become too firm in the fridge, let them sit at room temperature for a few minutes to soften slightly before serving.
- Dust the cut caramels with cocoa powder for an elegant presentation and to prevent them from sticking together.
- For easier processing, ensure your Medjool dates are very soft and sticky; if they're dry, soak them in warm water for 10 minutes before blending.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American