Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
4 Ingredient Date Caramels

4 Ingredient Date Caramels

Indulge in the delightful world of 4 Ingredient Date Caramels—a soft and chewy treat that’s not only simple to make but also guilt-free. With just four wholesome ingredients, these caramel bites bring together the rich flavor of chocolate and the natural sweetness of medjool dates, making them a healthier alternative to traditional candies. Perfect for sharing at gatherings or enjoying as a sweet snack, they fit seamlessly into any occasion. Whether you’re vegan or simply seeking a nutritious dessert option, these caramels are sure to impress with their delectable taste and easy preparation.

  • Total Time: 30 minutes
  • Yield: Approximately 12 servings 1x

Ingredients

Scale
  • 1 cup packed medjool dates, pitted
  • 2 tablespoons creamy almond butter (or any nut/seed butter)
  • 1 tablespoon coconut oil, melted
  • 1 cup semi-sweet chocolate chips (or 8 ounces chopped chocolate bar)

Instructions

  1. Soften the dates by soaking them in hot water for about 10 minutes.
  2. Drain and blend the softened dates with almond butter and melted coconut oil until smooth.
  3. Spread the mixture evenly into a lined loaf pan and freeze for 2-3 hours until firm.
  4. Cut into squares and dip each piece in melted chocolate mixed with coconut oil.
  5. Chill the coated caramels in the refrigerator until set.
  • Author: Natalia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 caramel square (30g)
  • Calories: 120
  • Sugar: 9g
  • Sodium: 5mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: For added flavor, consider mixing in vanilla extract or sea salt. Feel free to substitute almond butter with your favorite nut or seed butter. Store leftovers in an airtight container in the fridge for up to one week.