Chocolate-covered Caramels

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I was pretty skeptical about these – I don’t like dates, and whenever I see them in a recipe I usually just think “forget it”. BUT Angela at Oh She Glows claimed that these date-based caramels taste almost like the real thing, so I figured I’d give them a try. Personally, I think they’re some ways off from tasting like actual caramel, but these little candies are definitely very tasty and the date flavour is very much in the background. Now, these caramels sound so “healthy” because they’re just dates and nuts and some dark chocolate, but dates are a dried fruit and therefore have pretty concentrated sugars, so don’t go stuffing your face with them.

200 g medjool dates (if they feel quite hard, soak them in some hot water first)
1/2 tbsp peanut butter
pinch of salt

If you’ve soaked your dates, make sure to drain them really well – any extra liquid will make the caramel impossible to roll into balls. Add the dates, salt and pb to a food processor and blend to a paste. Refrigerate for about 30 mins, or until it firms up enough to roll into balls. Roll the date paste into large marble-sized balls and freeze for about 20 mins.

1/2 c dark chocolate chips
1 tsp coconut oil

Melt together in a double boiler or in 30 sec increments in your microwave.

Dip each caramel ball into the chocolate (I found using two small dessert forks the easiest method). Transfer to a wax paper-lined tray and return to the freezer for at least 30 mins, till chocolate sets.

Keep the caramels refrigerated or frozen, as they will get melty at room temp (the date flavour is a bit stronger at room temp, too).

 

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