Description
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!
Ingredients
Caramel Center
- 1¼ cup Medjool dates, pitted and packed
- ¼ cup No-Sugar-Added SunButter
- 1–2 TBSP unsweetened almond milk
Chocolate Coating
- 1 cup (8-oz.) dark chocolate chips
- ~2 tsp coconut oil
Instructions
- Line a baking sheet with parchment paper and set aside.
- Add the pitted dates, SunButter, and almond milk to a high-speed blender or food processor. Blend until the caramel is thick and sticky, scraping down the sides as needed to recombine.
- Spoon the date mixture into teaspoon dollops on the parchment lined baking sheet. Repeat this until all of the date mixture is gone. Transfer the baking sheet to the freezer and allow it to chill for 10-15 minutes.
- When the 15 minutes is up, remove the pan from the freezer and roll the caramel into round balls in the palm of your hand. If the mixture sticks to your hands, try lightly wetting them with water. Transfer the pan back to the freezer for 10-15 minutes to allow the balls to reharden.
- While date caramel balls are freezing, prepare 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. 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. 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. Serve the SunButter Date Rolos immediately, straight from the freezer.
- Store the leftover SunButter Date Rolos in the freezer in an airtight container for up to one month.
Notes
Recipe adapted from my Vegan Salted Snickers Bars
- Prep Time: 30 mins
- Cook Time: 5 mins
- Category: Dessert, Snack
- Method: Blender, Stovetop, Freezer
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free