Date Caramel Chocolates
Five Ingredients, naturally sweetened, decadent. Store in the fridge for 1-2 weeks.
packed cup soft medjool dates
, about 12 large, pitted
natural peanut butter
or you can sub almond butter or sunflower butter
fine grain sea salt
/100 grams dark chocolate
chopped into small chunks
Flaked sea salt
like Maldon for topping (optional)
In a food processor or high speed blender, combine dates, peanut butter, and salt and pulse. Add water 1 teaspoon at a time, if needed to bring things together. I used 2 teaspoons the first time I made it and 3 the second, it depends on your dates and the consistency of your peanut butter. Process on a medium speed until a sticky dough forms with minimal clumps.
Form the date dough into small balls (smaller than a ping pong ball) and then flatten with your palms and squish the sides to make a square shape. Place squares on a plate lined with parchment or wax paper. Repeat until you’ve used all the date dough. Pop the squares into the freezer for 30 minutes or the fridge overnight.
When you’re ready for step two, make a double boiler with a pot of 2-3 inches of boiling water at the bottom and stainless steel mixing bowl on top (the mixing bowl should rest comfortably on top of the pan but not touch the water). Place chocolate in the mixing bowl and stir with a rubber spatula until just melted. Remove from the heat.
Take your date squares out of the freezer/fridge and dunk them, one at a time, into the melted chocolate flip with the rubber spatula and when coated in a thin layer of chocolate, use a fork to place them back on the parchment paper. Top with a small sprinkle of flaky sea salt. Repeat with all of the date squares and pop in the freezer again for another 30 minutes. Store in the fridge until you’re ready to eat.