Chocolate Coated Date Caramels (Print Version)

# Ingredients:

→ Date Caramel

01 - 1 cup packed medjool dates, pitted
02 - 2 tablespoons creamy almond butter, or substitute with any nut or seed butter
03 - 1 tablespoon coconut oil, melted

→ Chocolate Coating

04 - 1 cup chocolate chips, or 8-ounce chocolate bar
05 - 2 teaspoons coconut oil, melted

# Instructions:

01 - Soak the pitted medjool dates in a bowl of very hot water for 10 minutes.
02 - Drain the dates and transfer to a food processor or high-speed blender. Add almond butter and melted coconut oil, then pulse until smooth.
03 - Spread the smooth mixture into a 9x5-inch loaf pan lined with parchment paper. Freeze for 2-3 hours until firm.
04 - Lift the set caramel from the pan and place on a cutting board. Slice into 12 small squares.
05 - Melt the chocolate chips and 2 teaspoons of coconut oil in a heat-safe bowl using a microwave or double boiler, stirring until smooth.
06 - Dip each caramel square fully in the melted chocolate. Lift carefully and place on a parchment-lined plate.
07 - Chill the chocolate-coated caramels in the fridge for 1 hour or until the chocolate has hardened. Store in the fridge or freezer for later.

# Notes:

01 - Store the caramels in the fridge or freezer to prevent the chocolate from melting.

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