Gooey.
Dense.
Chocolaty.
Sweet.
Slightly salted.
Caramel-laden.
Make-your-heart-beat-faster treats.
Although appropriate for Valentine’s Day, these caramel and chocolate treats are completely welcome to grace each and every day of my year. I once proclaimed that I wasn’t a fan of date caramel, but I’ve changed my tune. The sink-your-teeth-in density that date caramel offers has a time and a place, and both are upon us right this very second.
To make the caramel, you’ll add pitted medjool dates, coconut oil, almond butter, vanilla, and sea salt to a food processor. After processing for a minute or two, this sticky, sweet caramel will bat its golden hues at you…
You’ll transfer the caramel to a bowl, stir in some shredded coconut, and pop the bowl in the freezer to chill the mixture. Once the mixture has chilled, you’ll scoop out heaping tablespoons, form it into bars (or hearts), and return the formed mixture to the freezer. While the bars are chilling, you’ll make the chocolate by melting together cacao powder, coconut oil, and maple syrup in a double boiler. Once the bars are chilled, you’ll drop them into the chocolate to coat and return them to the freezer for one last, impatience-inducing round of chill time.
As is, the recipe makes about 22 bars; however, you can easily cut it in half if you prefer a smaller yield. I’ve been making the full batch and freezing the leftovers so that Dan and I have something sweet to enjoy when a craving strikes. Something you should know: that craving strikes it like it's hot, and like clockwork, I'm seeking out one of these treats after dinner each night. My day doesn't quite feel complete without a little something sweet, and this is my go-to lately.
I hope you all have a wonderful weekend filled with love for family, friends, significant others, and -- most importantly -- YOURSELF. You deserve it.
📖 Recipe
Chocolate-Covered Caramel-Coconut Bars
Ingredients
For the Caramel and Coconut Filling
- 2 cups pitted and packed medjool dates (about 22 dates -- soft and wet)
- ¼ cup coconut oil
- 2 tablespoon creamy almond butter
- 2 teaspoon vanilla extract
- ¼ teaspoon sea salt.
- 1 cup shredded coconut
For the Chocolate Coating
- ¼ cup plus 1 tablespoon raw cacao powder
- ¼ cup virgin coconut oil
- 2 tablespoons pure maple syrup
Instructions
To Make the Filling
- Add the dates, coconut oil, almond butter, vanilla, and sea salt to food processor. Process until smooth (1-2 minutes).
- Transfer date caramel to a medium mixing bowl and pour in the shredded coconut. Stir to combine. Transfer the bowl to freezer for 30 minutes to firm up the filling.
- Scoop out heaping tablespoons, and shape into short rectangular bars (about 1-inch by 1 ½-2 inches). Place on a baking tray that's been lined with parchment paper.
- Once all of the filling mixture is used, place the bars in the freezer for 20 minutes to set.
To Make the Chocolate Coating
- Add the cacao powder, coconut oil, and maple syrup to a double boiler. Whisk together until melted.
- After the bars have set, drop each in the chocolate to coat and return to the pan lined with parchment paper.
- Return the pan to the freezer for about 15 minutes to set the chocolate.
- Store in refrigerator or freezer.
Notes
Larice @ Feeding Your Beauty says
Wow these look so good! My mouth is watering...mmmm. I love using dates to make caramel! I make something similar for dipping apple slices into. Far better than conventional caramel! Might just have to whip up some of these chocolates this weekend :)
Ashley says
Thanks, Larice! Yes, date caramel has really grown on me and I find that it works well in candy recipes like this one. I hope you enjoy this recipe! Happy Saturday :)
Terje says
This looks divine! Though the chocolate dipping part seems rather messy - that's why I usually skip recipes that call for coating. Is it very terribly messy to make? Be honest, how much of you and the kitchen is covered in chocolate by the end of making these? :D
Ashley says
Thanks, Terje! Haha, I giggled at the messy chocolate question because i totally hear you on that one! I find that the coconut oil/cacao combo makes for a cleaner dipping scenario than melting down premade chocolate because it's runnier. BUT you will likely still have some chocolate splatters. I think it's worth the small mess but the filling is also delicious on its own, so that's a great option if you want to skip the mess altogether!
Terje says
Just eating caramel by the spoonfuls? ...sounds great in case of this recipe :D Going to share it on my FB page as well, it looks delish.
Ashley says
Haha, yes, caramel by the spoonfuls -- I don't mind if you don't! Thanks so much for sharing this on your FB page, Terje. I really appreciate it.
jeff ruth says
High marks for this recipe! Pretty simple and the finished product is outstanding! Although I did cheat by spreading the chocolate sauce on top of the formed bars with a spoon, so no dipping. Thanks for the recipe!
Ashley says
Thanks for sharing your feedback, Jeff! I'm so happy to hear that you enjoyed them, and that's a great idea to spoon on the chocolate rather than dipping. I'll definitely do that next time!
Celeste Jackson says
These look decadent! Can't wait to make them.
Ashley says
Thank you! Hope you enjoy them :)
Azu says
They look so good!! I have been using dates as sweeteners and i really like the flavor they five to food. Pinned!
Ashley says
Thanks, Azu! Yes, dates add such an awesome caramel flavors, don't they? I also love their dense, chewy texture!
Nancy Granada says
I have a killer sweet tooth and have been looking for treats that have no refined sugar. These look amazing!! Quick question....how sticky are they? (I have to be careful with toffee-type candies ... Lots of dental work). Oh boooo....I kinda sound like an old lady ;)
Ashley says
Thanks, Nancy! These aren't too sticky (definitely not sticky like toffee) but I would opt to refrigerate them instead of freeze just to be extra careful as they are denser and chewier if frozen. I hope you enjoy them!
Paige says
I just made the caramel and it is amazing- thanks! Just a quick question...I wonder if there is a need to actually "melt" the chocolate coating mixture? The cacao and other ingredients melds together perfectly when whisked, producing the same effect (melted chocolate). Or is there a reason to heat it? Just wondering. Always looking to reduce the number of steps and pots/pans to clean. Thanks for a great recipe!
Ashley says
Hi Paige! So glad you're enjoying the caramel, and this is a great question. If your coconut oil is already melted or close to being in liquid form, then you don't have to worry about melting it. The virgin coconut oil I use is usually quite solid, so I have to quickly melt it over heat to get it to incorporate and form the coating. I'll add a note in about this, but skip that step if you can!
Yana says
Hi Ashley, you have a beautiful blog and the recipes are so nice :)
My question is how do you easily measure 1/4 cup when the coconut oil is solid ? I mean before melting it. I use the equivalent quantity in table spoon measures but probably there is a better approach ? :) Thank you
Ashley says
Thanks so much, Yana! To measure the coconut oil, I use a spoon to scoop it from the jar and pack it into a 1/4 cup measuring cup. I hope this helps!
Kathy says
Does the recipe use unsweetened or sweetened coconut?
Ashley says
Hi, Kathy! Good question, I think you could honestly opt for either, but I always use unsweetened coconut.
Anneliese says
Hello! I made these the other day and they are SO GOOD!! My family loves them. Thanks so much for the great recipe! I can't wait to try some others from your site :)
Virginia Sands says
Ashley - DEVINELY DECADENT - I am a former sugar aholic...thanks to WONDERFUL people (such as you) I am learning to break the vicious cycle of cravings and poor nutrition that was my previous pattern. Am enjoying the benefits of better food choices and new-found energy. Thank you for sharing so others May benefit - you are a blessing 👼
aneta says
these are very good!!
Ashley says
So glad you're enjoying them, Aneta!