Chocolate Date Caramels #FallIntoShorts Day 2

With these ooey-gooey date-based caramels, dipped in dark chocolate, with a sprinkle of flakey sea salt - who needs store-bought Halloween candy?!?!

Caramels:

• 1.5 cups (323g or about 18 dates) medjool dates, pitted

• 1/4 cup (67g) cashew/almond butter (or sub your fav nut/seed butter)

• 1/4 cup 78g) maple syrup

• 2 tbsp (32g) coconut oil, melted

• 1 tsp vanilla

• 1/4 tsp sea salt

Chocolate coating:

• 200g dark chocolate of choice

• 1 tsp coconut oil

Optional topping:

• Flakey sea salt

-Combine caramel ingredients in a food processor and blend until super smooth. Stop and scrape down sides every now and then.

-Spread in parchment lined loaf pan, then pop in freeze to solidify

-Cut into squares

-Melt chocolate and coconut oil in a microwave proof dish, in 30 seconds burst

-Dip each caramel square into the melted chocolate (I like to use 2 forks)

-Sprinkle with flakey sea salt

-EXTRA: after the chocolate has set up some (this will happen fast if your caramels are still super cold), you can fill a ziplock bag with some melted chocolate, snip off the corner, and add a zigzag drizzle on the top, to give it a more polished look.

-Chill your dipped caramels to fully set chocolate

-Dig in & enjoy!!

#glutenfree #dairyfree #vegan #plantbased #caramels #chocolatecaramel #paleo #cleaneating #diyhalloween #halloweencandy #diycandy #candyrecipe