Ingredients
Scale
- 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!
Notes
- 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.
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Category: Treat
- Method: No-Bake
Nutrition
- Serving Size: 1 caramel
- Calories: 100 kcal
- Sugar: 16 grams
- Sodium: 40 milligrams
- Fat: 2 grams
- Saturated Fat: 1.5 grams
- Unsaturated Fat: 0.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 24 grams
- Fiber: 2 grams
- Protein: 1 gram
- Cholesterol: 0 milligrams