The title really says it all. I know, so creative. But for reals, I read about this recipe over on Oh She Glows where that clever lady figured out how to make homemade rolos, kit kats and twix. Seriously, how awesome. We share a common respect for dates (as we should), it being the perfect natural sweetener, loaded with nutrients, minerals, fiber and capable of ooey gooey goodness food.
And absolutely perfect for making caramel if you ask me.
After having a major dietary change about 5 years ago, I don’t really do candy. I used to eat loads of candy and chips, drink too many energy drinks and totally not enough water.
No wonder I felt like crap.
But then I got this really cool condition called, “I have to know what’s actually in the food I eat.” Side effects include: reading the back of processed foods and putting them back on the shelf, getting into arguments about how 0 grams Trans fats written on the front of the package isn’t actually true with your significant other (read: hydrogenated oils), and feeling a lot better about what you eat and how it makes you feel.
That in no way means I skimp on the chocolate. Or caramel for that matter, Caramello was my all time fav candy bar as a kid, and we have a bond I’m not ready to forgo.
Ahh, there’s nothing like a Caramello.
Except for maybe these.
The salt really takes it to the next level, and the homemade caramel is beyond addicting. Sweet and salty doesn’t get much better than this.
Happy Midweek Halloween!
Are you dressing up?
I think we’re going to dress up (not sure as what) and pass out candy – first year ever!
Salty Caramel Chocolaty Goodness
Keywords: blender raw dessert vegan vegetarian sugar-free dates chocolate almonds balls
Ingredients (2 c. caramel about 20 salty ca)
- 1.5 c. almonds raw
- 1/2 tsp sea salt
- 1/8 tsp ground cinnamon
- 1-2 Tbsp honey
- 2 Tbsp filtered water
- 1 Tbsp almond butter, recipe above (substitute with any nut butter)
- 16 soft dates
- 1/4 tsp sea salt (+ up to 1/4 tsp additional)
- ~ 3 oz. dark and milk chocolate
- 1/2-1 tsp coconut oil
For the almond butter, add everything to a vitamix and blend, starting low and increase to variable 10, or in a food processor, pulsing for 10 seconds or so, scraping down the sides as needed, until smoothish.
For the caramel, add everything to a vitamix and blend, starting low and increase to variable 10, or in a food processor, pulsing for 10 seconds or so, scraping down the sides as needed, until smooth. Sprinkle with additional salt, adjust to your taste, remembering you can always add more. Place in the fridge for at least 10 minutes. Remove from fridge, roll in to small balls, place on parchment paper and put back in the fridge for at least 10 minutes.
To melt the chocolate, put it in a glass heatproof bowl and place over simmering water – at least 1 inch above, stir occasionally until melted. Or place in the microwave for 30-60 sec. stirring half way through. Let chocolate cool a few minutes before dipping.
The toothpicks are optional but worked well for the dipping process, be sure to let the excess chocolate drip off. Simply poke a ball and dip into the chocolate, hold above the bowl and let the excess drip off, or you can use forks to toss the ball in the chocolate sauce.
Place dipped balls on the parchment paper in the freezer until ready to serve. Sprinkle with sea salt before serving, optional.
Enjoy right out of the freezer or semi-cooled.