Chocolate and caramel – the perfect combination. I love these chewy chocolate covered salted caramels. They are the perfect treat. The combination of sweet, salty with rich chocolate is heavenly.
This recipe is simple to create and has a big taste payoff. If you love chocolate and caramel you will adore this recipe.
If you love chocolate and caramel check out these:
- Homemade Chewy Vegan Salted Caramels
- Homemade Chocolate Fudge Truffles
- Caramel Blondie Brownie Cheesecake (Vegan/Raw)
- Chocolate Mint Fudge Pie (Raw/Vegan)
- Chocolate Caramel Pecan Tart for Two
- Chocolate Ganache Cookie Dough Squares
This recipe is vegan, gluten free, simple to create and tastes fantastic.
Raw Vegan Chocolate Covered Salted Caramels
Prep time: 5 Minutes
Yield: Makes 15 Chocolate Covered Salted Caramels
Salted Caramel Ingredients:
- 10 Soft (Fresh and Pitted) Medjool Dates
- 1 1/2 Tsp Vanilla Extract
- 1/2 Tsp Fine Sea Salt
- 1 Tbsp Coconut Oil
- 2 Tbsp Natural Pure Almond Butter
- 10 Drops Liquid Stevia
Chocolate Coating Ingredients:
- 1/2 Cup Virgin Coconut Oil
- 3 Tbsp Natural Cocoa Powder
- 1/8 Cup Pure Maple Syrup (Coconut Sap or Agave)
Directions:
- Place all Salted Caramel ingredients into your food processor blending until completely smooth.
- Place mixture into a bowl, cover with saran wrap and place into the freezer for 2-3 hours.
- Place all Coating ingredients into your food processor and blend until smooth.
- Remove Salted Caramel mixture from the freezer.
- Using a spoon, melon baller or your hands form individual one inch balls from the caramel mixture.
- Place on a baking cooling rack and immediately coat with Chocolate Coating.
- Continue to coat each Chocolate Covered Salted Caramel on all sides and the top.
- Place back into the freezer for a few moments to set.
- Serve and enjoy!
- Store in the freezer (enjoy straight from the freezer).
DAMY Members –3-4 Caramels is a wonderful treat option.
The recipe looks great although, why call it raw… neither liquid stevia, maple syrup or vanilla essence are raw
What method or tool do you use to coat the caramels with the chocolate? Do you dip them, brush with silicone brush?…?
I just use a spoon and pour the chocolate over them using the back of the spoon to coat the sides. Just do this on a cooling rack and make sure you have something under it to catch the drippings.
These look amazing. Can’t wait to try. Do you know calorie count for 1?
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My goddess these things are soooooooo good!! I could not believe the taste; perfect amount of salt, chewy creamy caramel, and very very sufficient to solve my sweet tooth craving. My boyfriend even liked these… the only thing was, he said they were almost too coconutty for him (he’s not big on coconut). Anything else I could sub the coconut oil for in this recipe so that it is not so coconut flavored? Oh, and any tips on getting them covered in the chocolate would be helpful… I just used my fingers which didn’t work very well AND it was super messy (but fun!!).
So glad you made them and loved them! They are one of our fav treats here too! When you buy your next tub of coconut oil pick one that says it has less of a coconut flavour. There are many brands that vary in the coconut taste and will state this on the side. For the chocolate I just use a spoon and pour the chocolate over them using the back of the spoon to coat the sides. Just do this on a cooling rack and make sure you have something under it to catch the drippings.
what is a good substitute for stevia?