Vegan SunButter Date Caramels

Vegan SunButter Date Caramels made with a SunButter and date caramel center surrounded by dark chocolate. Keep them in the freezer for a sweet treat!

So, how do you feel about chocolate + caramel? 

I’ve always had a bit of a thing for Rolos.

I discovered them in college and kept a bag in my backpack to share with a friend who was equally obsessed. 

They’re chewy, chocolate-y, and the caramel gets stuck in your teeth in the most attractive way…right? 

If you’ve been around here a while, you know that it’s easy to make the *most* delicious vegan caramel with dates. 

And the possibilities are endless as to what vegan candies you can create with said no-sugar-added caramel. 

Now that you’ve read my caramel + chocolate history, allow me to introduce you to my latest obsession.

These are Vegan SunButter Date Caramels and my freezer is a happy place when it’s full of them. 

(And my girlfriend’s freezer, whose baby shower I brought these to and begged her to keep!) 

They’re made with a SunButter and date caramel center surrounded by a dark chocolate shell.

My advice: Have a copycat ROLO, because, YOLO!

What You Need for the Caramel Center

These Vegan SunButter Date Caramel Candies take a bit of preparation, but the ingredients list is short and minimal! 

First, start in the center and work your way out. 

For the caramel center, you need: 

• Medjool dates
• No-Sugar-Added SunButter
• unsweetened almond milk

That’s it!

Make the Caramel Center

First, line a baking sheet with parchment paper and set it aside.

Add the pitted dates, No-Sugar-Added SunButter, and almond milk to a high-speed blender or food processor.

Blend everything until the caramel is thick and sticky, scraping down the sides as needed to recombine. 

The addition of No-Sugar-Added SunButter makes this caramel super creamy with the best texture! 

Using sunflower seed butter helps bind the dates into a creamy caramel paste. 

And because No-Sugar-Added SunButter has a hint of sea salt, it enhances the caramel flavor without the need for additional salt. 

Roll Them Into Balls

Spoon the date mixture into teaspoon dollops on the parchment lined baking sheet.

If the dollops aren’t symmetrical, that’s OK!

We will smooth them out in the next step. 

Repeat this process until all of the date mixture is gone.

Transfer the baking sheet to the freezer and allow them to chill for 10-15 minutes.

When the 15 minutes is up, remove the pan from the freezer and roll the date caramel into small round balls in the palm of your hand.

If the mixture sticks to your hands, try lightly wetting your hands lightly with water.

Transfer the pan back to the freezer for 10-15 minutes to allow the balls to re-harden. 

What You Need for the Chocolate

While date caramel balls are freezing, prepare the chocolate.

For the chocolate coating, you really just need dark chocolate, but I do recommend using a little bit of coconut oil to make the chocolate a little more pliable.

You need:

• dark chocolate chips
• coconut oil 

That’s it!

Melt the Chocolate

Add the chocolate chips to a medium-sized saucepan on the stovetop over medium low heat.

Heat the chocolate until it’s completely melted, stirring frequently to prevent burning.

Transfer the melted chocolate to a medium-sized bowl for dipping. 

Remove the caramel balls from the freezer.

Dip Them in Chocolate

Using two forks or a toothpick, carefully dip the balls into melted chocolate.

Turn the caramel in the melted chocolate to ensure all sides are completely coated.

Make sure to allow the chocolate to drip to remove any excess before placing the chocolate covered caramel back on the parchment lined baking sheet.

Repeat this process until all of the frozen caramel balls are coated in dark chocolate.

You want to work quickly, as the chocolate will thicken as it cools and the caramel will get softer as it warms. 

Transfer the sheet pan back to the freezer for 10-15 minutes, or until the chocolate exterior is completely hardened.

How to Enjoy Them

Enjoy these Vegan SunButter Date Caramels as a tiny sweet treat.

It’s nice that they’re pre-portioned so you can grab a couple and savor the flavor and then go back for more!

You can serve the Vegan SunButter Date Caramels immediately, straight from the freezer!

I recommended storing your Vegan SunButter Date Caramels in the freezer for the best taste and texture. 

You can store leftover Vegan SunButter Date Caramels in the freezer in an airtight container for up to one month. 

Enjoy! 

More Vegan Candy Recipes

• Superfood Chocolate Maca Cups

• Vegan Chocolate Nougat Bars

• Dark Chocolate Coconut Butter Cups

• Vegan Salted Snickers Bars

• 4- Ingredient Chocolate Truffles

• Vegan Salted Snickers Bars

• Chocolate Caramel SunButter Cups

• Vegan SunButter Date Caramels

• Peanut Butter Dark Chocolate Eggs

• Vegan Peanut Butter Butterfingers

• Chocolate Dipped Coconut Bars

• Vegan Chocolate Peanut Butter Balls

I Want to Hear From You

If you make this Vegan SunButter Date Caramels recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!