Enjoy the healthy caramel candy with these Vegan Date Caramel Bites! No cooking, thermometer, or complicated method is required to make this festive treat. They’re packed with Vitamins, minerals, and fiber instead of refined sugar. Perfect fun sweets for the holiday season.
This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.
The flavor of caramel is not comparable and the dates can naturally replicate its unique flavor!
If you love healthy caramel and always need more caramel than apples when enjoying caramel apples like me, also try the Date Caramel Sauce recipe!
In addition to date caramels, Chocolate Salami and Marshmallow Flower Cookies are a fun and festive dessert for the holiday season!
Ingredients
- Medjool Dates – use soft ones for easier blending. Remove the seeds before use.
- Almond Butter – creamy almond butter adds thickness and rich flavor to the caramel. You can also use cashew butter.
- Coconut Milk – refrigerate overnight and use only the solid part for thick caramel.
- Vanilla Extract – for the extra boost of flavor.
- Coconut flour – coconut flour is so absorbent.
- Dark Chocolate – for the coating.
- Coconut Oil – to loosen the chocolate for easier coating.
- Flaky Sea Salt – an optional ingredient for garnish.
Instructions
- Refrigerate the canned coconut milk overnight. Carefully open the can without shaking and scoop out only the solid part of the coconut milk. Reserve 2 tablespoons of coconut solid and use the rest for other recipes.
- In a food processor, place dates, almond butter, coconut milk, vanilla extract, and salt. Blend until smooth, scraping down the side occasionally. Add coconut flour and blend again until smooth.
- Transfer the date mixture onto parchment paper and place another parchment paper over it. Use a rolling pin or a glass to roll the mixture into ½ inch thick. Use a spatula or bench scraper to shape it into a 4×5-inch slab. Place in the freezer for 2 hours to harden.
- Use a sharp knife to cut the caramel into 20 1×1-inch squares. Wipe off the knife after each cut. Place the caramel back into the freezer until ready to use.
- In a measuring cup, add chocolate and coconut oil. Melt them together using a double boiler or microwave.
- Pick up a piece of caramel square and use your fingers to shape it into a clean square if necessary. The caramel is soft so handle it carefully. Dip the square into the chocolate and coat completely using a fork. Drip off any excess chocolate and place it on clean parchment paper. Immediately sprinkle flaky salt before the chocolate is set.
Store the caramel in an airtight container in the refrigerator. Best enjoyed straight from the refrigerator.
More Sweets
Looking for other recipes like this? Try these:
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Easy Vegan Date Caramel Bites with Coconut Milk
Ingredients
- 1 packed cup soft and pitted Medjool dates
- 2 Tablespoons almond butter or cashew butter
- 2 Tablespoons coconut milk refrigerate overnight and use only the solid part
- ½ teaspoon vanilla extract
- Pinch salt
- 2 Tablespoons coconut flour
- 2.8 oz dark chocolate chopped
- 1 Tablespoon coconut oil
- Flaky sea salt for garnish
Instructions
- Refrigerate the canned coconut milk overnight. Carefully open the can without shaking and scoop out only the solid part of the coconut milk. Reserve 2 tablespoons of coconut solid and use the rest for other recipes.
- In a food processor, place dates, almond butter, coconut milk, vanilla extract, and salt. Blend until smooth, scraping down the side occasionally. Add coconut flour and blend again until smooth.
- Transfer the date mixture onto parchment paper and place another parchment paper over it. Use a rolling pin or a glass to roll the mixture into ½ inch thick. Use a spatula or bench scraper to shape it into a 4×5-inch slab. Place in the freezer for 2 hours to harden.
- Use a sharp knife to cut the caramel into 20 1×1-inch squares. Wipe off the knife after each cut. Place the caramel back into the freezer until ready to use.
- In a measuring cup, add chocolate and coconut oil. Melt them together using a double boiler or microwave.
- Pick up a piece of caramel square and use your fingers to shape it into a clean square if necessary. The caramel is soft so handle it carefully. Dip the square into the chocolate and coat completely using a fork. Drip off any excess chocolate and place it on clean parchment paper. Immediately sprinkle flaky salt before the chocolate is set.
- Store the caramel in an airtight container in the refrigerator. Best enjoyed straight from the refrigerator.
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