Chocolate Covered Sea Salt Caramels - vegan, refined sugar free, dairy free, paleo
Serves: Makes 2 dozen caramels
*If you don't want to make the raw chocolate for dipping, simply melt chocolate chips to dip the caramels in.
  • 2 cups Medjool Dates, pits removed (15-17 dates)
  • 2 tablespoons Nut Butter of your choice (peanut, almond, cashew, or sunflower)
  • 1 teaspoon Vanilla
  • ½ cup Coconut Oil
  • 4 tablespoons Raw Cacao Powder
  • 1 tablespoon Maple Syrup
  • Coarse Sea Salt Flakes
  1. Place the dates, nut butter, and vanilla in a food processor or high speed blender (I used a Vitamix). Blend the ingredients until a smooth mass forms.
  2. Line a metal loaf pan with parchment paper. Scoop the caramel into the lined loaf pan. Keeping you hands slightly wet (not dripping!), press the caramel down into the pan in a smooth layer.
  3. Freeze for 1 hour.
  4. Pull the parchment paper out of the pan and using a sharp knife, cut the caramel slab into squares (you should end up with about 2 dozen caramels).
  5. Pop the caramel squares back in the freezer while you make the chocolate.
  6. In a small bowl, whisk together the coconut oil, raw cacao powder, and maple syrup. Heat for a few seconds in the microwave for a more liquid-y texture.
  7. Set a caramel on the tines of a fork and dip in the chocolate coating. Tap off excess chocolate and place the caramel on a parchment lined tray. Repeat with remaining caramels.
  8. Top each caramel with a little sprinkle of sea salt.
  9. Store in the freezer or refrigerator.
Recipe by The Kitchen McCabe at