These Chocolate Date Caramels are such an easy way to make a homemade chocolate caramel treat with just a handful of ingredients. The caramels have a soft, chewy centre made with Medjool dates and nut butter, covered in dark chocolate for that delicious combination of rich chocolate and naturally sweet date caramel.
What I love about this recipe is how simple it is. There’s no baking involved, and the date caramel comes together in a food processor before being chilled, sliced and dipped in chocolate. The result is a fudgy, chewy caramel centre with a satisfying chocolate coating.
They’re a great option when you’re craving something like a Rolo but want to make your own version at home. You can also keep them in the fridge or freezer, making them an easy treat to have on hand.
One thing to keep in mind is that the texture of the date caramel depends on how soft your dates are and how much milk you need to add. I’ve included some tips below to help you get a firm caramel that’s easy to slice and coat in chocolate.
Why You’ll Love This Dark Chocolate Date Caramels Recipe
- No baking required: Everything comes together without turning on the oven.
- Simple ingredients: You only need a handful of everyday ingredients to make these.
- Soft and chewy: The date and nut butter mixture creates a delicious caramel-like centre.
- Chocolatey and satisfying: Dark chocolate balances the natural sweetness of the dates perfectly.
- Great for the freezer: Make a batch ahead of time and keep them ready whenever you want a sweet treat.
Are These Chocolate Date Caramels Healthy?
These aren’t meant to replace a piece of fruit or turn dessert into a health food, but they are made with simple ingredients and are naturally sweetened with dates.
Instead of the refined sugar and caramel filling you’d find in a traditional chocolate caramel, these have a date and nut butter centre. They’re also portioned into small squares, making it easy to enjoy one when you’re craving something sweet.
Ingredients Needed
These are the ingredients you’ll need to make these Dark Chocolate Date Caramels. You can find the exact measurements in the recipe card at the bottom of this page.
- Medjool dates: Soft, sticky Medjool dates give the caramel its naturally sweet, chewy texture. If your dates are dry or firm, soaking them first will make them easier to blend.
- Nut butter: This adds richness and helps create the creamy caramel texture. You can use almond, peanut, or cashew butter depending on your preference.
- Vanilla extract: A little vanilla enhances the sweetness and gives the date caramel a more dessert-like flavour.
- Sea salt: Just a pinch helps balance the sweetness and brings out the chocolate and caramel flavours.
- Milk: You may need 1-2 tablespoons to help the dates blend, depending on how soft they are. Add it gradually because too much liquid can make the caramel mixture too soft.
- Dark chocolate: This forms the chocolate coating around the date caramel. I like using dark chocolate because its slightly bitter flavour works well with the sweetness of the dates.
- Coconut oil: Optional, but adding a small amount to the melted chocolate can make it smoother and easier to dip.
Ingredient Substitutions
Dates: Medjool dates give the best soft, chewy texture, but other soft dates can work too. If they’re dry or firm, soak them briefly before blending and drain well.
Nut butter: Almond, peanut or cashew butter all work well. For a nut-free version, use sunflower seed butter or tahini, although this will slightly change the flavour.
Milk: Use dairy or plant-based milk. Add it gradually and only as much as needed to help the dates blend, as too much can make the caramel too soft.
Dark chocolate: Use your favourite dark chocolate, or choose dairy-free chocolate if needed.
Coconut oil: This is optional and simply helps the chocolate melt smoothly for dipping. You can leave it out if you prefer.
Equipment Needed
- You don’t need any complicated equipment to make these.
- Food processor: For blending the dates, nut butter and other caramel ingredients until smooth.
- Small loaf tin or container: For pressing and chilling the date caramel before slicing.
- Baking paper: Makes it easy to lift the chilled caramel out of the tin.
- Sharp knife: For cutting the firm caramel into squares.
- Fork: Makes dipping the caramel pieces into the melted chocolate easier.
How to Make Easy Chocolate Covered Date Caramels
I’ve included step-by-step photos below to show you exactly how to make these Chocolate Date Caramels. If you’d prefer to watch the process, you’ll also find a video in the recipe card at the bottom of the post.
Step One:
If your Medjool dates are dry or firm, soak them in hot water for 5 minutes to soften. Drain them very well before using. If your dates are already soft and sticky, you can reduce the soaking time or skip it altogether.
Step Two:
Add the pitted dates, nut butter, vanilla extract and sea salt to a food processor. Blend until the mixture is smooth, thick and sticky. If it is too difficult to blend, add the milk gradually, starting with 1 tablespoon and adding more only if needed.
The finished mixture should be thick enough to hold its shape. Avoid adding more milk than necessary, as this can make the caramel too soft.
Step Three:
Line a small loaf tin or container with baking paper and press the date caramel firmly and evenly into it. Freeze for at least 20-30 minutes, or until firm enough to slice cleanly.
Step Four:
Lift the chilled caramel out of the tin and use a sharp knife to cut it into 18 small squares. If the caramel feels too soft to slice neatly, return it to the freezer for a little longer.
Step Five:
Melt the dark chocolate in a heatproof bowl in the microwave in short bursts, stirring between each one until smooth. You can also melt it gently over a double boiler. Stir in the coconut oil if using.
Step Six:
Use a fork to dip each caramel square into the melted chocolate, turning it gently until coated. Lift it out and allow the excess chocolate to drip back into the bowl before transferring it to a sheet of baking paper.
Step Seven:
Place the chocolate-covered caramels in the fridge for 10-15 minutes, or until the chocolate has completely set. Finish with a little flaky sea salt, if desired.
Tips and Notes
- Use soft Medjool dates: They give the best sticky, chewy caramel texture. If your dates are dry, soak them briefly and drain them well.
- Add the milk gradually: You may not need the full 1-2 tablespoons. Add only enough to help the mixture blend, as too much can make the caramel too soft.
- Freeze until firm: Make sure the caramel is properly firm before slicing. If it feels too soft, freeze it for a little longer.
- For easier dipping: Keep the caramel pieces cold while you melt the chocolate. The firmer they are, the easier they are to coat without losing their shape.
- Don’t skip the flaky salt: A little sprinkle on top balances the sweetness of the dates and dark chocolate and gives these that delicious salted caramel flavour.
How to store these Dark Chocolate Date Caramels.
Freezer: Store in an airtight container or freezer bag for up to 2 months. Let them sit at room temp for a few minutes before eating for the best texture.
Fridge: If you prefer a softer bite, keep them in the fridge. They’ll stay fresh for up to a week.
Tip: Place parchment paper between layers to stop them from sticking together.
Date Caramel Variations
There are a few different ways you can turn this date caramel recipe into other treats.
Date caramel cups: Instead of slicing the frozen caramel into squares, press or spoon the mixture into small chocolate-lined muffin cases. Add another layer of chocolate over the top and allow them to set.
Date caramel bars: Press the date caramel into a lined loaf tin or small square baking tin, then chill or freeze until firm. Cut into bars before coating in chocolate, or spread the chocolate directly over the top for an easier version.
Stuffed dates: For a simpler version, skip the blending and slicing and use whole dates instead. Remove the stones, fill the centres with nut butter, then dip or drizzle the dates with melted chocolate and allow them to set.
The basic idea stays the same: a soft date caramel centre + chocolate + your favourite nut or filling, but you can change the shape depending on the type of treat you want to make.
Why Are My Date Caramels Too Soft?
If your date caramel mixture is too soft to hold its shape, there are a few likely reasons.
- The dates were soaked for too long. Soaking helps soften dates that are dry or firm, but they can absorb quite a lot of water. If your dates are already soft and sticky, they may not need much soaking at all. Excess moisture can make the caramel mixture too wet.
- You added too much milk. Start with the smallest amount needed to help the dates blend into a smooth, thick mixture. The finished date caramel should be soft and fudgy, but firm enough to shape and slice. Adding more milk than necessary can make it difficult to work with.
- The date caramel wasn’t frozen for long enough. Make sure the caramel layer is properly firm before slicing. If it still feels very soft when you try to cut it, return it to the freezer until it is firm enough to slice cleanly.
NOTE: If your mixture is already too soft, the easiest fix is to freeze it for longer before slicing. If it is still too soft after freezing, it may have too much moisture and won’t hold the same shape as a firmer date caramel.
How to Get a Clean Chocolate Coating
For the neatest chocolate-covered date caramels, make sure your chocolate is properly melted and that the date caramel is very cold before dipping.
Tempering the chocolate can give you a smoother, shinier coating that sets firmly and is less likely to become dull or melt easily at room temperature. If you don’t want to temper the chocolate, you can still make these successfully with melted chocolate, but the finish may be slightly less glossy.
If your chocolate coating cracks when it sets, the date caramel may be too cold compared with the chocolate, or the chocolate layer may be quite thick. A very cold caramel centre contracts as it warms slightly, which can put pressure on the chocolate shell.
For fewer fork marks, let any excess chocolate drip off before transferring each caramel to your lined tray. You can also gently slide the fork underneath the caramel rather than repeatedly turning it while dipping. Once the chocolate has mostly dripped away, carefully transfer it to the baking paper and allow it to set without moving it around.
Frequently Asked Questions:
Do I have to soak the dates?
Not always. Soft Medjool dates can usually be blended without soaking. Soaking is helpful if your dates are dry or firm, but soaking soft dates for too long can add too much moisture and make the caramel too soft.
Can I use date paste instead of whole dates?
Yes, but date paste isn’t a direct 1:1 substitute for whole dates. It contains a different amount of moisture, so you may need less or no added milk. For the most reliable result, I recommend using whole Medjool dates.
How many calories are in each caramel?
Each caramel contains 128 calories, according to the nutrition information in the recipe card. This is one of the reasons these make a great alternative to a traditional Rolo when you’re looking for a lighter chocolate caramel treat.
more easy and healthy sweet treats:
- 5-ingredient No-Bake Brownies (easy & healthy!)
- The BEST Cottage Cheese Cookie Dough (only 5 ingredients)
- 5-ingredient Chickpea Chocolate Truffles
- Chickpea Cookie Dough Truffles (made with just 5 ingredients!)
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Dark Chocolate Date Caramels
Equipment
- Food Processor or Blender
- Freezer-Safe Container or Tray (about 8×4")
- Spoon or Cookie Scoop
Ingredients
- 250 g Soft Medjool Dates (pitted)
- 125 g Nut Butter (like almond, peanut, or cashew)
- 1 tsp Vanilla extract
- 1-2 tbsp Milk (optional, for smoother blending)
- 1 pinch Sea Salt
- 150 g Dark Chocolate (Chopped or Chips)
Optional
- 1 tsp Coconut oil (for easier dipping)
Instructions
- Line a small loaf tin or container with baking paper for easy removal. Soak your dates in boiling water for at least 5 minutes to soften, then drain well.
- Add the pitted dates, nut butter, vanilla extract and sea salt to a food processor or high-speed blender. Blend until smooth and sticky. If the mixture is too thick to blend, add 1-2 tablespoons of milk as needed.
- Scrape the caramel mixture into your prepared tin. Press it down very firmly and evenly using a spatula or clean, damp hands. Freeze for 20-30 minutes, or until firm.
- Once set, lift the caramel slab out of the tin and slice it into small squares or rectangles using a sharp knife.
- In a heatproof bowl, melt the dark chocolate and coconut oil, if using, in the microwave in 20-second bursts, stirring between each one until smooth. Alternatively, melt gently over a double boiler.
- Use a fork to dip each caramel square into the melted chocolate, allowing the excess chocolate to drip off. Place on a parchment-lined tray. Sprinkle with flaky sea salt before the chocolate sets, if desired.
- Place the dipped caramels in the fridge for 10-15 minutes, or until the chocolate is set.
Video
Notes
Storage
Freezer: Store in an airtight container or freezer bag for up to 2 months. Let them sit at room temperature for a few minutes before eating for the best texture. Fridge: If you prefer a softer bite, keep them in the fridge. They will stay fresh for up to a week. Place parchment paper between layers to prevent the caramels from sticking together.Notes
- Use soft Medjool dates for the best texture. If your dates are dry, soak them briefly and drain well.
- Add the milk gradually and only as much as needed. Too much milk can make the caramel too soft.
- Make sure the caramel is firm before slicing and dipping. If it feels too soft, freeze it for longer.
- You can use almond, peanut, or cashew butter.
- Coconut oil is optional and helps make the melted chocolate smoother for dipping.
Measurements:
I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process and your caramels will come out perfectly.More Info:
Read the blog post for a more in-depth explanation of how to make these Date Caramels and more tips and storage instructions.Nutritional Info:
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.Nutrition
Let me know in the comments below if you make these Date Caramels!
