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
Scale
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.
