Chocolate Covered Salted Date Caramels

It’s that time of the year when I realize I have so many people in my life that I love and cannot afford to buy presents for! Fear not! No one will be disappointed when you present them with homemade, healthier vegan chocolates! This winning combo of tahini and dates for the filling is high in calcium, magnesium, and potassium. Plus, it’s delicious af! This is how we made them:

Chocolate Covered Salted Date Caramels

Ingredients:

Chocolate:

1 ¼ cup food grade cocoa butter finely chopped

2 tbsp coconut oil

1 cup cacao powder

¼ cup maple syrup

1 tsp vanilla

Pinch of salt

Pinch of cayenne

Salted Date Caramel:

1 cup dates, chopped

½ cup coconut milk

2 tbsps tahini

2 tbsps maple syrup

⅛ tsp salt

Candy Mold

Directions:

Add about 1 inch of water to a medium saucepan and bring to a simmer over medium heat. Place a glass or ceramic mixing bowl on top Make sure the bowl does not touch the boiling water to create a double boiler.

Add finely chopped cocoa butter and coconut oil and let melt, stirring occasionally with a wooden spoon. Once melted, carefully remove bowl from heat and add maple syrup, vanilla salt, and cayenne and stir with a whisk until blended. Then add cacao and whisk until blended.

Pour about a teaspoon of the chocolate into the silicone mold. Gently tip the silicone mold in all directions so there is a thin layer of chocolate on each side of the mold. Place the pan mold the freezer to set the chocolate. It should only take a few minutes.

In the meantime, make the salted date caramel. Place all ingredients in a food processor. Pro tip: If your dates are really dry, soak them in hot water for 10 minutes first, and then drain. Process until smooth and well combined. This may take 5 minutes or so to really dice up the dates. Pour into a piping bag or a ziplock bag. You can cut a reasonably sized opening in the bag.

Once the chocolate has set, squeeze some of the caramel into the middle of the mold staying away from the sides and leaving enough room at the top for more chocolate to seal in the caramely goodness.

Add about a teaspoon of the remaining top into each cup until then caramel is completely covered with chocolate and the mold is level. Put the molds back into the freezer or fridge. Once they are set, pop them out of the molds and into your mouth!

Loving our chocolates? Tag us in your photo on Instagram @notthatkindofveganofficial or on Facebook for a shoutout!