Chocolate PB Caramels

Name: Chocolate PB Caramels
Prep time: PT5 MINUTES PLUS 3 HOURS CHILLING TIME
Yield: 10 - 12
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Almost Smooth Chocolate Easy Snack Idea Sweet Treat

If you're after a sweet treat that’s both delicious and nutritious, we’ve got you covered with these Chocolate PB Caramels. The date and peanut butter filling is quick to make and, once they’re coated in chocolate and topped with flaky sea salt, they’re next level. They also make a thoughtful Valentine’s treat - easy to make, just not necessarily easy to share!

Prep 5 minutes plus 3 hours chilling time

Serves 10 - 12

Equipment Needed

Measuring scales, food processor, baking tin, baking parchment, cookie cutter

Ingredients

For the caramel:

30 Medjool Dates
200g Almost Smooth Peanut Butter
6 tbsps Coconut Oil
1 tsp vanilla bean paste
½ tsp salt

For the coating:

150g dark chocolate
1 tbsp Coconut Oil
Flaky sea salt

Method

1. Start off by pitting the dates. If they’re a little dry, soak them in hot water for about 10 minutes to soften, then drain well.

2. Next up add the dates, peanut butter, coconut oil, vanilla bean paste, and salt to a food processor. Blend until smooth and sticky, scraping down the sides as needed.

3. Transfer the mixture to a lined loaf pan and smooth the top. Place in the freezer for about 1 hour, or until firm.

4. Once chilled, use a cookie cutter to cut out shapes. Arrange them on a lined baking tray and return to the freezer for a further hour to firm up.

5. Next melt the chocolate in short bursts in the microwave or over a Bain Marie. Dip the caramels in melted chocolate, then return to the tray until set, and sprinkle with a dusting of flaky sea salt. Store in an airtight container in the fridge for up to a week.