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Chocolate Dipped Date Caramels Recipe

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These Chocolate Dipped Date Caramels are a deliciously sweet and naturally wholesome treat combining soft Medjool dates, creamy almond butter, crunchy sliced almonds, and a rich coating of semi-sweet chocolate. Perfect for a satisfying snack or easy dessert that blends natural sweetness and a hint of saltiness.

Ingredients

Scale

Date Caramel Base

  • 22 large Medjool dates, pitted (about 12 ounces)
  • 1/2 cup smooth almond butter (such as Barney)
  • 2 tablespoons solid coconut oil
  • 1/8 teaspoon salt, plus more for topping
  • 1 cup sliced almonds

Chocolate Coating

  • 1 cup semi-sweet chocolate chips

Instructions

  1. Grind. Add the pitted dates, almond butter, coconut oil, and 1/8 teaspoon salt to a food processor. Blend until the mixture gathers together, stopping twice to scrape the sides. The mixture should be soft and slightly sticky. Add the sliced almonds and pulse 10–15 seconds, just enough to mix and break the almonds into smaller pieces without fully grinding them.
  2. Press and Chill. Line a standard loaf pan with parchment paper, allowing some overhang for removal. Transfer the date mixture into the pan and spread evenly. Use the bottom of a glass or cup to press the mixture firmly into a compact, even layer. Refrigerate for several hours or overnight until it firms up completely.
  3. Cut. Lift the firmed date caramel block out using the parchment paper onto a cutting board. Use a large knife to cut the block into small, bite-sized squares. Place the squares back into the refrigerator to keep chilled while preparing the chocolate coating.
  4. Melt Chocolate. Place the semi-sweet chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring well after each, until the chocolate is about 90% melted. Remove from the microwave and continue stirring until smooth and fully melted to ensure a glossy finish when set.
  5. Dip in Chocolate. Line a baking sheet or large plate with parchment paper. Dip each date caramel square fully into the melted chocolate using a fork, letting excess drip off. Place coated pieces on the parchment paper and sprinkle lightly with coarse salt. Refrigerate again until the chocolate sets completely.
  6. Storage. Once the chocolate is set, transfer the chocolate-dipped date caramels into an airtight container. Store them in the refrigerator to maintain freshness and firmness. Enjoy chilled or at room temperature.

Notes

  • For best results, use large Medjool dates weighing approximately 12 ounces in total.
  • If you prefer a sweeter chocolate, use milk chocolate chips instead of semi-sweet.
  • Ensure the coconut oil is solid when adding to help bind the mixture properly.
  • Use coarse salt for finishing to add a delightful balance of flavor; omit if you prefer a fully sweet treat.
  • These treats keep well refrigerated for up to two weeks.

Keywords: Chocolate dipped date caramels, almond butter date treats, healthy no bake dessert, gluten free snacks, homemade caramel bites

Find it online: https://thedishspot.com/chocolate-dipped-date-caramels-recipe/