These 3 ingredient chocolate caramels were born out of my desire for a sweet-chocolate that was non-dairy, requires minimal ingredients, is easy to make and satisfies both a chocolate and sweet craving. These tick all boxes, while being generally delicious – the most important box. They’re a more refined version of these date bombs.
The middle caramel is made with medjool dates and a nut or seed butter. Medjool dates are needed here (not dried dates) as they’re softer and creamier so you get that caramel texture. I’ve made them with both almond butter and tahini, both came out perfectly so you can use any nut or seed butter you want.
To coat I used a good quality 70% dark chocolate. This is one of those recipes where the quality of the chocolate does matter. I’ve also opted for 70% because I like the balance between the sweet caramel and dark bitter chocolate. Go darker, not lighter.
Lastly, about the 4th ingredient – fleur de sel. Not using it won’t change the structure of this chocolate caramel, but a little pinch takes it from good to great. Salt brings out the flavours and adds to that sweet and dark cacao taste in a way that is unbeatable.
3 Ingredient Chocolate Caramels
- 10 medjool dates (200 grams)
- 2 tablespoons nut / seed butter
- 150 grams good quality 70% dark chocolate
- fleur de sel
- Soak the medjool dates in hot water for 5 minutes. This helps soften them so they are easier to blend.
- Drain the dates and remove the pips. Add the dates and nut/seed butter and a pinch of fleur de sel to a food processor and blend until you get a smooth paste. Refrigerate for 30-60 minutes to allow the caramel to harden a bit so it is less sticky and easier to shape.
- Once the caramel has hardened scoop it into teaspoon sized balls. Roll them between your palms to get a perfect circle. The caramel may start to soften, if it gets too sticky put it back into the fridge to harden. Place the circles on a lined baking tray. Once you’ve rolled all the caramel into little balls, place them into the freezer to firm up for an hour (this makes it easier to dip them into the chocolate).
- Melt the chocolate over a double boiler or in the microwave. Once melted, remove the caramel balls from the freezer and dip them in the chocolate to fully coat them (I used two spoons to dip each ball and move it around). Once coated place back onto your lined baking tray. Once all have been coated freeze to set the chocolate for 20 minutes.
- Remove the balls from the freezer and repeat the above, dipping each one in the melted chocolate for a second coating. You can skip this step HOWEVER, I found one coat to be too thin and the second one helps give you a better ratio of dark chocolate to sweet caramel. Before the chocolate sets, sprinkle with some fleur de sel if using.
- Store in the fridge in an airtight container for up to 2 weeks.