Chocolate and date caramels

I love dates, and use them a lot, but one of my favourite characteristics of them is the caramel-like flavour and consistency they can create. This creates the perfect opportunity for the creation of several different sweet treats using this quality. I love this as a chance to get experimental with the recipes I try that highlight this versatile ingredient.

Specifically, these caramels are a great option for an easy snack that can readily be available in the freezer, giving that caramel-like quality with far less time than traditional caramels. This recipe is also gluten-free and vegan, so it is a great one to make when catering for multiple allergies, and could make a great addition to a birthday or Christmas present.

Being so easy, this would be a fun one to make with kids or friends, getting creative with flavours and shapes. There are many different ways this recipe could be altered to suit your preferences, the preferences of the individuals you're making them for or what you have available to you.

In this recipe, I give the option for making a homemade chocolate coating, or you could melt your favourite chocolate, experimenting with flavoured chocolates, dark, milk or white chocolate. There is also the addition of nut butter to the base of the caramels; this could be any type, from pistachio to cashew or almond, etc, but if there are concerns, such as allergies, alternatives of seed butters could be used.

The caramels can also be topped with a variety of optional toppings, which change the texture and flavour. Some ideas include:

• Chopped nuts, ie pistachios, almonds or peanuts

• Flaky salt

• Drizzled nut butter

• Cocoa nibs

• Chopped chocolate

• Chocolate chips

• Dried fruit

Here is the standard recipe:

Ingredients (Makes 12)

Caramels

190g Dates

3 tbsp Melted coconut oil

115g Nut butter (I used peanut butter)

80ml Liquid sweetener (I used date syrup)

1/2 tsp Vanilla extract

A pinch of salt

Chocolate coating

3 tsp Melted coconut oil

3-4 tbsp Liquid sweetener (Depending on how sweet you want the chocolate)

2 tbsp Cocoa powder

Alternatively, your favourite chocolate could be used

Optional toppings:

Examples include cocoa nibs, dried fruit, chopped nuts, flaky salt, etc

Method

1. Soak the dates in boiling water for 10 minutes. Line a tray with greaseproof paper.

2. Add the dates, coconut oil, nut butter, sweetener, vanilla and salt to a blender and blend until smooth or add all the ingredients to a bowl and blend with a stick blender.

3. On the prepared tray, use a spoon to put balls of the mix onto the tray, and shape them into the desired shape (I did small rectangles).

4. Place the tray in the freezer whilst you make the chocolate coating.

5. Put the cocoa powder, sweetener and coconut oil into a bowl and mix. Keep adding water until it is a pourable consistency, similar to a ganache texture. Or if coating with chocolate, melt the chocolate in the microwave in 30-second increments.

6. Spoon the chocolate coating over the caramels and smooth the chocolate around the caramels with the back of a spoon.

7. Add the toppings of your choice and freeze until the chocolate sets to enjoy.

I hope you enjoyed reading and gained some inspiration from this recipe for some experimentation in the kitchen. If you want to keep up with what I have been making recently, head over to my Instagram @rubysgfkitchen.

Happy Baking,

Ruby X