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Salted Date Caramels

Delightful, rich caramels made with medjool dates, coconut cream, and a touch of sea salt—perfect for any sweet treat lover.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 90
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup medjool dates, pitted Ensure they are soft; soak in hot water if dry.
  • 1/4 cup maple syrup
  • 1/2 cup coconut cream (not coconut milk) For a rich, smooth texture.
  • 1/4 teaspoon salt For flavor.
  • 1 teaspoon vanilla extract
  • Coarse sea salt for sprinkling To taste.

Method
 

Preparation
  1. Ensure your medjool dates are pitted and soft. If they’re dry, soak them in hot water for about 10 minutes before using. Drain afterward.
  2. In a food processor, combine the pitted dates, maple syrup, coconut cream, salt, and vanilla extract. Blend on high speed until smooth and creamy, scraping down the sides as needed.
  3. Line a baking dish with parchment paper. Pour the blended mixture into the dish and spread it evenly with a spatula. Sprinkle coarse sea salt over the top.
  4. Refrigerate the dish for about 30 minutes or until the caramel sets.
  5. Once set, lift the parchment paper to remove the caramel block. Cut into bite-sized squares or rectangles.

Notes

These caramels can be stored in an airtight container in the refrigerator for about 2 weeks or frozen for up to 3 months. Allow to sit at room temperature for a few minutes before enjoying.