I found a box of these on my desk last week, I didn’t believe they were paleo, but Jackie D sent me the recipe. Probably one of the best Paleo desserts I’ve ever had. Thanks Jackie!
From: Heart Beet Kitchen
- 1 cup packed, soft & pitted Medjol dates (161 grams)
- 1 tablespoon creamy almond butter
- 1/2 teaspoon vanilla
- 1 tablespoon warm water
- 1/4 teaspoon fine salt
- 2 1/2 tablespoons almond flour/meal
- 120 grams dark chocolate (at least 70%)
- flaky sea salt for finishing
- Add dates, almond butter, vanilla, salt and warm water to a food processor. Blend until completely smooth, scraping down the sides to make things easier. Add almond flour/meal and process until incorporated.
- Line a small bread pan or narrow pan with greased parchment paper (you can use coconut oil). Scrape date mixture out of processor, and smooth with another greased sheet of parchment paper, using your hand or a spatula to press on top of the paper and make even. The caramels should be about a 1/2 inch thick.
Place in freezer for one hour. Meanwhile, temper chocolate using these instructions. Remove caramels from freezer, and cut into 12 small squares. Then dip and coat with chocolate using a fork, tapping on the side of the bowl to get chocolate to drip off. Set on a piece of parchment paper to dry.
- Sprinkle with sea salt as you work, waiting a few seconds so that the chocolate has started to harden a bit and the salt will adhere. Caramels will last at room temperature for 1 week if you temper the chocolate. You can also use the regular method of melting the chocolate over a double boiler or in the microwave, and adding a 1/2 tablespoon coconut oil. If you make this way, the caramels will need to be kept refrigerated until serving.