This Heart-Shaped Chocolate Date Caramels have become my go-to when I want something sweet but still somewhat nutritious. The combination of chewy date caramel and rich chocolate coating is simply irresistible!

Why You’ll Love These Heart-Shaped Chocolate Date Caramels

Whenever I make these Heart-Shaped Chocolate Date Caramels for friends, they’re always amazed that something so decadent could be made with such simple ingredients. What I love most about them is how they satisfy my sweet tooth without the refined sugar crash. Plus, they’re vegan-friendly and take minimal effort to prepare. These Heart-Shaped Chocolate Date Caramels are perfect for Valentine’s Day, but honestly, I make them year-round because they’re just that good!

Recipe Ingredients

12 medjool dates
3 tablespoons almond butter
2 teaspoons non-dairy milk
½ teaspoon vanilla extract
Pinch of salt (optional)
1 cup vegan chocolate chips
1 teaspoon refined coconut oil (optional)
Flaky sea salt for garnish (optional)

Instructions

I start by removing the pits from my dates. If they’re a bit on the dry side, I soak them in hot water for 10-15 minutes to soften them up, then drain and pat them dry before using.
Next, I add the pitted medjool dates, almond butter, non-dairy milk, vanilla extract, and a small pinch of salt to my food processor. I process everything until it’s smooth and creamy, making sure to scrape down the sides as needed.
Then I transfer this delicious caramel mixture onto a sheet of parchment paper. I place another sheet on top and press down with my hands or a rolling pin to form an even square about ½ inch thick. This goes into the freezer for at least 2 hours until it’s nice and firm.
Once firm, I use a small heart-shaped cookie cutter to cut out hearts, placing each one on a parchment-lined baking sheet.
For the chocolate coating, I melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Sometimes I add that teaspoon of coconut oil to thin it out for easier dipping.
I coat each heart in the melted chocolate, then place it back on the baking sheet. I like to drizzle a bit more chocolate on top and sprinkle with flaky sea salt for that perfect sweet-salty balance.
Finally, I place them in the fridge until the chocolate sets completely. Then, I dig in and enjoy!

Expert Tips

I find that using a slightly warm spoon helps when removing the sticky date mixture from the food processor.
For the cleanest cuts, I wipe my cookie cutter between each heart. • If the caramel starts to soften while I’m working with it, I pop it back in the freezer for a few minutes.
Dipping the hearts works best when the caramel centers are cold and the chocolate is warm but not hot.
I like to keep a fork and a toothpick handy for the dipping process – it makes handling the hearts much easier.

Recipe Variations & Possible Substitutions

When I’m in the mood for something different, I sometimes swap the almond butter for peanut butter or cashew butter. I’ve also tried adding a sprinkle of cinnamon or a tiny bit of orange zest to the caramel mixture for a flavor twist. If medjool dates aren’t available, I’ve used deglet noor dates, though I usually need to soak them first as they’re typically drier.

For the chocolate coating, I’ve experimented with dark, semi-sweet, and even white chocolate (though not all white chocolate is vegan). Each gives these Heart-Shaped Chocolate Date Caramels a unique character!

Serving and Pairing Suggestions

I love serving these Heart-Shaped Chocolate Date Caramels on a pretty platter for special occasions or adding them to a dessert board. They pair wonderfully with after-dinner coffee or a glass of almond milk. Sometimes I include them in gift boxes with other homemade treats – they’re always a hit!

Storage and Reheating Tips

These Heart-Shaped Chocolate Date Caramels keep beautifully in the refrigerator for up to two weeks in an airtight container. I place a piece of parchment paper between layers to prevent sticking. They can also be frozen for up to three months – I just thaw them in the refrigerator overnight before serving.

I actually prefer these straight from the fridge, but if you like a softer caramel center, just let them sit at room temperature for about 10 minutes before enjoying.

Recipe FAQs

Can I make these without a food processor? I’ve tried making them with just a fork to mash the dates, but honestly, a food processor gives the smoothest result. A high-powered blender can work in a pinch.

Are these Heart-Shaped Chocolate Date Caramels gluten-free? Yes! All the ingredients I use are naturally gluten-free, just make sure your chocolate chips don’t contain any gluten.

Can I use regular milk instead of non-dairy? Absolutely! I use non-dairy to keep them vegan, but any milk works fine.

How sweet are these caramels? The natural sweetness from the dates is perfect for me, but if you prefer a less sweet treat, I recommend using dark chocolate with a higher cocoa percentage.

Troubleshooting Tips

If your caramel mixture is too sticky to work with, I’ve found that adding a bit more almond butter can help. If it’s too dry, a splash more non-dairy milk does the trick. Sometimes when my chocolate seizes (gets grainy instead of smooth), adding a bit more coconut oil and gently reheating helps restore its consistency.

Making these Heart-Shaped Chocolate Date Caramels brings me so much joy, and I hope they bring some sweetness to your life too!