If you have a sweet tooth waiting to be dazzled, then this Easy Salted Date Caramels Recipe is about to become your new best friend. Combining the natural sweetness of medjool dates with the luscious richness of dark chocolate and the perfect kiss of sea salt, these caramels deliver a heavenly, chewy bite that feels indulgent yet wholesome. Whether you’re gifting them, enjoying a cozy night in, or impressing friends at a gathering, this recipe’s blend of simple, nourishing ingredients and straightforward steps makes it as enjoyable to make as it is to eat.
Ingredients You’ll Need
To create these delightful Easy Salted Date Caramels, you’ll only need a handful of thoughtfully chosen ingredients. Each one plays a special role in balancing texture, sweetness, and flavor depth, making the final treat truly unforgettable.
- 400 g medjool dates (pitted): The star ingredient providing natural caramel-like sweetness and chewy texture.
- 30 g coconut cream: Adds creamy richness and smoothness to the date paste.
- 1 vanilla pod (or vanilla bean paste): Infuses the filling with a warm, aromatic essence.
- ½ teaspoon sea salt: Perfectly balances the sweetness while enhancing all flavors.
- 2 tablespoons maca powder: Offers a subtle nutty flavor with added nutrition.
- 1 teaspoon coconut oil: Helps bind the filling and adds a silky mouthfeel.
- ½ teaspoon white miso (optional): Adds an umami depth that elevates the caramel’s complexity.
- 200 g 70% dark chocolate: The rich coating that adds a decadent snap and bittersweet finish.
- 1 teaspoon coconut oil (for melting chocolate): Keeps the chocolate smooth and shiny when melted.
- ½ teaspoon flaky salt: The final touch sprinkled on top for that irresistible salty crunch.
How to Make Easy Salted Date Caramels Recipe
Step 1: Make the Date Paste
Start by tossing the medjool dates, coconut cream, vanilla, sea salt, maca powder, coconut oil, and white miso into your food processor. Blitz everything together until it transforms into a smooth, uniform ball of sticky, sweet magic. Take your time here; you want a luscious paste that binds well but still feels richly textured.
Step 2: Shape and Freeze the Caramel Base
Transfer the date paste onto a sheet of parchment paper and cover it with another parchment sheet. Grab a rolling pin and gently roll the dough into a neat square about half an inch thick. Trim any rough edges and re-roll them in until you have a tidy shape. Wrap it up in the parchment and pop it in the freezer for at least 4 hours, or better yet, overnight. This firming step makes slicing and dipping a total breeze.
Step 3: Melt the Chocolate Coating
Place the dark chocolate and 1 teaspoon of coconut oil in a medium bowl. Set this bowl over a saucepan filled with simmering water to create a gentle water bath (bain-marie). Stir frequently as the chocolate melts slowly into a glossy, velvety coating. Once melted, remove from the heat and get ready for the next exciting step.
Step 4: Slice the Frozen Caramel Log
Bring out your firm caramel square from the freezer and slice it into 24 to 30 bite-sized pieces, depending on how large you want them. Lining a baking sheet with parchment makes sure nothing sticks and cleanup is easy. Each slice should hold its shape nicely but be soft enough to yield a delightful chew.
Step 5: Dip and Set
Using a fork and spoon, carefully dip each caramel piece into the warm melted chocolate. Lift them out and let excess chocolate drip back into the bowl before placing the coated caramels on the lined tray. Return the tray to the freezer for about 10 minutes so the chocolate sets into a shiny, crisp shell.
Step 6: Garnish with Flaky Salt
Before the chocolate is fully set, drizzle any leftover chocolate over the caramels, adding a touch of artistry and extra richness. Finish by sprinkling flaky sea salt generously on top. This final flourish creates a swoon-worthy salty crunch that perfectly complements the sweet, gooey center.
How to Serve Easy Salted Date Caramels Recipe
Garnishes
To elevate your caramels further, sprinkle them with finely grated orange zest or a dash of cinnamon before serving. These elegant touches bring out subtle fruity and warm spice notes that pair beautifully with the rich dark chocolate and sweet dates.
Side Dishes
Easy Salted Date Caramels make a fantastic dessert companion alongside a cup of strong black coffee or a creamy chai latte. The bitterness of coffee or the spice of chai contrasts gorgeously with the sweetness and saltiness of the caramels, creating a harmonious flavor experience.
Creative Ways to Present
Transform these caramels into charming gifts by placing them in decorative boxes lined with parchment paper or wrapping them individually in wax paper tied with twine. For a party, serve them on a wooden platter scattered with edible flowers or crushed nuts for an inviting, rustic look.
Make Ahead and Storage
Storing Leftovers
Store any leftover Easy Salted Date Caramels in an airtight container in the fridge. They’ll keep beautifully for up to two weeks, maintaining their chewy texture and crisp chocolate coating. Just make sure to keep them away from strong-smelling foods so they don’t absorb odors.
Freezing
If you want to keep these treats longer, freeze your caramels in a sealed container or wrapped tightly in parchment and foil. They freeze well for up to three months. When ready to munch, simply thaw in the fridge for a few hours before enjoying.
Reheating
Reheating caramels isn’t usually necessary, but if you want to soften them slightly, leave them at room temperature for about 15 minutes. Avoid microwaving as it can melt your chocolate coating unevenly and make the filling gooey instead of chewy.
FAQs
Can I use other types of dates for this recipe?
Medjool dates are preferred because of their natural softness and sweetness, but you can use other varieties like Deglet Noor if you soak them first to soften. The texture and caramel flavor might be slightly different but still delicious.
Is the white miso necessary?
White miso adds a subtle umami note that deepens the caramel flavor, but it is optional. If you don’t have it on hand, you can leave it out or substitute with a small pinch of soy sauce for a similar effect.
Can I make this recipe vegan?
This recipe is naturally vegan as it uses coconut cream and oil instead of dairy, plus plant-based ingredients throughout. Just ensure your dark chocolate is dairy-free for a fully vegan caramel.
How long do these caramels last at room temperature?
Since these caramels contain coconut cream and no preservatives, it’s best to keep them refrigerated. Left out at room temperature, they may soften too much or spoil after a day or two depending on the climate.
What’s the purpose of maca powder in this recipe?
Maca powder is a superfood root powder that adds a subtle nutty flavor and a nutritional boost with vitamins and minerals. It’s completely optional but gives the caramels a unique depth of flavor and healthful goodness.
Final Thoughts
Honestly, making this Easy Salted Date Caramels Recipe feels like treating yourself to a little slice of heaven that’s surprisingly wholesome. The steps are wonderfully straightforward, the ingredients are refreshingly natural, and the results are irresistibly delicious. I encourage you to dive in, share these jewels with loved ones, or keep them all to yourself just because you deserve that kind of sweetness in life.
Print
Easy Salted Date Caramels Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 30 pieces
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Modern Healthy
- Diet: Vegan
Description
This recipe for Easy Salted Date Caramels combines the natural sweetness of Medjool dates with rich coconut cream, a hint of vanilla, and a touch of sea salt, all coated in decadent 70% dark chocolate. Enhanced with maca powder and optional white miso for complexity, these delightful caramel treats are simple to make, vegan-friendly, and perfect for a healthy indulgence or gifting.
Ingredients
For the Date Caramel Filling
- 400 g Medjool dates, pitted
- 30 g coconut cream
- 1 vanilla pod or 1 teaspoon vanilla bean paste
- ½ teaspoon sea salt
- 2 tablespoons maca powder
- 1 teaspoon coconut oil
- ½ teaspoon white miso (shiro miso/sweet miso) – optional
For the Chocolate Coating
- 200 g 70% dark chocolate
- 1 teaspoon coconut oil
- ½ teaspoon flaky sea salt
Instructions
- Make date paste: Place the pitted Medjool dates, coconut cream, split vanilla pod seeds or vanilla bean paste, sea salt, maca powder, coconut oil, and white miso (if using) into a food processor. Blitz the ingredients for several minutes until they combine into a smooth, uniform paste that forms a firm ball.
- Roll: Transfer the date paste onto a sheet of parchment paper. Cover with a second sheet of parchment and use a rolling pin to gently roll the paste into a square approximately ½ inch thick. Trim any uneven edges, then knead those scraps back into the dough and re-roll to shape a neat square. Wrap the parchment tightly around the formed paste and place it in the freezer to chill for 4 hours or overnight to firm up.
- Melt: Break the dark chocolate into small pieces and place in a medium heatproof bowl with 1 teaspoon of coconut oil. Set the bowl over a saucepan of simmering water (bain-marie) ensuring the bottom of the bowl does not touch the water. Stir gently and continuously until the chocolate and oil have fully melted and formed a smooth, glossy coating. Remove the bowl from the heat to prevent overheating.
- Slice: Once the date caramel log is firm from the freezer, unwrap and slice it into 24-30 pieces according to your preferred size. Arrange the slices on a baking sheet lined with parchment paper to prepare for coating.
- Coating: One by one, dip each caramel piece into the melted chocolate, using a fork and spoon to fully coat and lift them back onto the lined tray. Work quickly but carefully to ensure even coverage. Return the chocolate-coated caramels to the freezer for 10 minutes to allow the chocolate to set.
- Garnish: Drizzle any remaining melted chocolate over the set caramels for extra decoration and sprinkle each piece with flaky sea salt just before the chocolate hardens to enhance the flavor contrast. Let the chocolate fully set before serving or storing.
Notes
- Note 1: Use Medjool dates for their natural caramel flavor and soft texture.
- Note 2: Coconut cream adds creaminess and richness to the filling.
- Note 3: Vanilla pod or high-quality vanilla bean paste provides aromatic sweetness.
- Note 4: Maca powder adds a subtle nutty flavor and nutritional benefits.
- White miso is optional but adds depth and a slight umami balance.
- Store finished caramels in an airtight container in the refrigerator or freezer to keep them firm.
