Chocolate-Covered Date Caramels

Chewy caramel squares made from date paste and peanut butter, dipped in dark chocolate. No oven, no cooking – just blend, chill and dip.

Prep: 20 min · Freeze: approx. 1 h · Makes: approx. 20 pieces

Ingredients

• 300 g (1 cup) NUTEGO Date Paste 100%
• 200 g (1⅓ cups chopped) dark chocolate
• 65 g (¼ cup) NUTEGO Peanut Butter 100% Creamy
• 60 ml (¼ cup) hot water
• 28 g (2 tbsp) NUTEGO Coconut Oil, odourless
• 2.5 ml (½ tsp) vanilla extract
• 1.5 g (¼ tsp) sea salt

Method

1. Blend the date paste, peanut butter, hot water, vanilla and salt until completely smooth.
2. Line a small dish (approx. 15 × 15 cm) with baking paper, spread the caramel about 1.5 cm thick and freeze for about 1 hour.
3. Cut into about 20 squares.
4. Melt the chocolate with the coconut oil over low heat.
5. Dip each square into the chocolate, place on baking paper and let set in the fridge.

Tip: Sprinkle a few flakes of sea salt on top before the chocolate sets.