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.

Date caramel bites are on a white marble plate. One of them are cut in half, showing gooey caramel inside.

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!

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Ingredients
Instructions
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Easy Vegan Date Caramel Bites with Coconut Milk

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

Scooping out the solid part of coconut milk from the can.

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.

Blending the date caramel in a small blender.

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.

Cutting date caramel mixture into squares.

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.

Coating date caramels with melted chocolate.

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.

Drizzling chocolate over date caramel and sprinkling with flaky salt.

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