No one will be mad if they see this on a holiday treats board!
Or just save them all for yourself to enjoy with a cup of tea 😉
These bites combine rich, creamy caramel made from dates, with a chocolate coating, offering that perfect balance of sweet & saltiness in every bite. Perfect for sharing or enjoying as a guilt-free indulgence, Salted Caramel Chocolates are a go to for a healthier holiday season.
This recipe is part of my Feel Good Treats Holiday series, where we’re all about enjoying your favorite treats but making them healthier so you feel really freaking good! All the treats are gluten-free, dairy-free, refined sugar-free, vegan, anti-inflammatory, and mostly damn delicious!
I started developing these feel-good treats after being diagnosed with Lyme disease. Check out the story and video here!
Watch the how-to video for this recipe on Instagram and TikTok.
My go to baking chocolate for this recipe is always enjoy life.
I love Enjoy Life since it’s free of the top 14 allergens, and it’s made of THREE simple, good for you ingredients!
Unsweetened Chocolate, Cane Sugar, Cocoa Butter.
And honestly who doesn’t also just snack on a handful of choc chips from the pantry too?
It’s also, my go to for that!
Salted Caramel Chocolates
Course: Gluten Free, Refined Sugar Free, Dairy Free, Vegan20
servingsIngredients
- Caramel Filling
2 cups Dates, pitted*
1 Tablespoon maple syrup
1 teaspoon vanilla paste or extract
1/4 cup Nut butter of choice (I like peanut, almond or cashew butter)
1 teaspoon of Kosher Salt**
Warm Water ***
- Chocolate Coating
1-2 cups of Enjoy Life Chocolate chips (I like the dark or semi sweet baking chocolate)
Maldon Flakey Salt for topping
Directions
- To a high speed food processor, add pitted dates, maple syrup, vanilla, nut butter and salt.
*If your dates are hard, soak in warm water for ten minutes and drain excess liquid (do not add it in).
**I use the brand Diamond Crystal Kosher Salt in all my baking, if you use a different brand, it may be more or less salty. Adjust for taste.
***Add warm water if needed to blend (1 tablespoon at a time). It may take 1-5 minutes to blend. Don’t over add liquid as it will make it harder to roll, be patient. - Put the caramel in the freezer to set until its a texture you can handle, about 20-30 minutes.
- Melt your chocolate. Add melted chocolate to the base of your silicone mold. Press in a dollup of salted caramel mixture. Press down so the melted chocolate rises up the edges. Top with melted chocolate and flakey salt.
Tip: add water to your hands or fingers to stop the caramel from sticking to your hands. - Set in the freezer for 30-60 minutes or until fully set. Pop out of the mold and enjoy!
Notes
- *** if your food processor is large, you may need to double the recipe to allow it to blend.
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