salted date caramels

packed with

dates are loaded with fibre to help slow down the release of energy. medjool dates are plumper than regular dates and give these a sweet creamy taste! use a good quality sea salt, I have used Maldon sea salt here. although easy to prepare they need to be made in advance so require some good waiting skills!

makes approx. 15 balls

  • 1 cup of medjool dates (pitted) 125g
  • ½ cup of raw cashews 50g
  • 1 tbsp of coconut oil
  • 1-2 tbsp of water
  • ½ tsp of coarsely ground sea salt
  • dark chocolate (70-80% solids) 75g (use dairy free as necessary)

make and do

  • - using two small bowls place the dates in one and the cashews in another, pour over hot water to cover and allow to soak for 30 minutes
  • - drain both really well
  • - melt the coconut oil
  • - put the soaked dates, cashews, coconut oil and water (1tbsp) into the food processor and blend until smooth (add more water if necessary)
  • - finally add the sea salt and stir through
  • - pop the caramel into the fridge for 4 hours minimum (or overnight) to set

  • - line a tray with baking paper
  • - melt the chocolate
  • - spoon out a teaspoon of the caramel into your hands and roll into a ball between palms of your hands, repeat with the rest of the caramel
  • - dip the caramel balls into the melted chocolate, turn with a spoon until coated and leave to dry on the sheet of baking paper (this is a bit messy but what the hell! go for it!)
  • - sprinkle with sea salt for an extra kick if you like
  • - return to the fridge until chocolate is set
  • - best served chilled from the fridge
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