Introduction

These Chocolate Dipped Date Caramels are a luscious, healthy treat combining the natural sweetness of Medjool dates with creamy almond butter and crunchy almonds, all coated in rich semi-sweet chocolate. Perfect for a guilt-free dessert or a satisfying snack.

The image shows several small square chocolate-covered treats arranged on a white marbled surface, each piece topped with a small sprinkle of coarse salt. The treats have one main layer of crunchy caramel and nut filling inside, coated with a smooth, glossy dark brown chocolate shell. One piece is broken in half and leaned against another, revealing the textured, chewy filling with bits of nuts inside that are light brown and amber in color. The chocolate coating has a slightly uneven texture, indicating it was hand-dipped. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

22 large Medjool dates, pitted
1/2 cup almond butter (smooth recommended)
2 tablespoons solid coconut oil
1/8 teaspoon salt, plus more for topping
1 cup sliced almonds
1 cup semi-sweet chocolate chips

Instructions

Step 1: Add the dates, almond butter, coconut oil, and salt to a food processor. Blend until the mixture starts to come together, stopping to scrape down the sides twice. It should feel soft but not overly smooth. Add the sliced almonds and pulse 10–15 seconds until they are mixed in and broken into small pieces.
Step 2: Line a standard loaf pan with parchment paper, leaving some overhang for easy removal. Transfer the mixture to the pan, spread evenly, and press firmly with the bottom of a glass or cup. Refrigerate for several hours or overnight until fully firm.
Step 3: Lift the firmed date mixture out of the pan using the parchment paper and place on a cutting board. Cut into small squares with a large knife. Return the squares to the fridge while you melt the chocolate.
Step 4: Place chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the chocolate is about 90% melted. Stir until completely smooth to achieve a shiny finish when set.
Step 5: Line a baking sheet or plate with parchment paper. Dip each square into the melted chocolate until fully coated. Lift out with a fork and let excess chocolate drip off. Place on the parchment and sprinkle with coarse salt. Refrigerate until the chocolate sets.
Step 6: Once the chocolate has set, transfer the caramels to an airtight container and store in the fridge.

Tips & Variations

For a nut-free version, substitute almond butter with sunflower seed butter and omit the sliced almonds or replace with seeds.
Use dark chocolate for a richer, less sweet coating.
Press the mixture firmly into the pan to ensure the caramels hold together well when cut.
Sprinkle flaky sea salt instead of coarse salt for a delicate finish.

Storage

Store the caramels in an airtight container in the refrigerator for up to two weeks. To enjoy, let them sit at room temperature for a few minutes before eating as the chocolate softens slightly. Avoid storing at room temperature to keep the caramels firm and fresh.

How to Serve

This image shows several small square treats coated in smooth, dark chocolate with a slight shine. Each piece is a single layer, with the chocolate layer covering the whole outside. One piece is cut in half and resting on top of another, revealing an inside layer of crunchy, golden caramel mixed with small nut pieces, adding a rough texture. Some of the chocolate squares have a small sprinkle of coarse white salt on top, contrasting with the dark brown chocolate. The treats are arranged on a white marbled surface in soft focus with more pieces in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dates?

Medjool dates work best because they are large and soft, but you can use other varieties as long as they are pitted and fresh. You may need to adjust quantities slightly.

Can I make these without a food processor?

While a food processor makes blending easier, you can finely chop the dates and almonds by hand and mix thoroughly with the other ingredients. The texture may be less smooth but still delicious.