These vegan chocolate-covered date caramel hearts require just four ingredients (plus sea salt and toppings). The date caramel is made with a combination of Medjool dates, coconut oil, vanilla, and sea salt. Unlike most date caramels, this one won’t stick to your hands. The coconut oil yields a caramel that’s soft, subtly chewy, and bendable. I recommend forming it into heart-shaped pieces but feel free to make squares if you’re in a rush. Once the caramels are formed, they’re dipped into melted chocolate and topped with a bit more love.
I believe that…
There’s far more that binds us than separates us.
Hate echoes loudly but hollowly, and love whispers convincingly.
We must do our best to lift each other up. No matter who, no matter where.
Goodness, peace, and hope reside within all of us, yet sometimes the world cloaks our shoulders so heavily in fear that we can no longer see our own light.
We don’t resolve opposing views by condemning them but by giving them the space to be heard.
If we don’t stand firmly for love, we easily fall for hate.
Yesterday, I woke up angry and fearful at 4am. Angry at the current state of political affairs and fearful about what it all means. I couldn’t fall back asleep, so I showered. As rivers of warm water trickled down my back, fear spoke loudly, spewing angry words through my typically kind-hearted lips.
Shoulders tightened, fists clenched, I reached for a towel and caught the gaze of my own reflection glistening off the steam-kissed mirror. I looked unlike myself, eyes entangled with fear and fury.
The sight caught me off guard. I took a deep breath in and then released it. Then did it again… and again… and again.
Rise above the fear. Inhale love, exhale peace. Inhale love, exhale hope. Inhale love, exhale LOVE.
As I dried my hair, pulling a worn round brush through its ends, I repeated this mantra over and over to myself until I once again believed it. I felt the love return to my bones and welcomed it to stay. You can do this, I remembered.
Then, I groggily meandered down the hallway to our kitchen and decided on my next course of action: hearts. Chocolate-covered caramel hearts.
Why? Because love wins.
Make these hearts for someone who could use some just-because warmth and compassion.
Maybe right now that’s you or maybe it’s the neighbor you so rarely speak to, a family member you’ve been wanting to make peace with, or a friend you’ve lost touch with.
Really feel the love as you mindfully shape, dip, and sprinkle.
No act is too small. Not now. We could use all the love we can give.
To make these chocolate-kissed date caramel hearts, you’ll lovingly toss a pound of soft, sticky, pitted Medjool dates into a food processor along with two tablespoons of virgin coconut oil, a splash of vanilla, and a pinch of sea salt.
Process the mixture for about two minutes, or until the dates are ground smooth and the mixture begins to clump together on one side of the food processor like so…
Unlike most date caramel, this version can be easily handled. Thanks to the coconut oil it won’t coat your fingers in a sticky, gooey mess. The coconut oil also weaves itself throughout, yielding an irresistibly soft, subtly chewy, melt-in-your mouth date caramel.
The caramel is malleable, which makes it perfect for forming into shapes like hearts, squares, etc.
Once the caramel is prepared, you’ll form it into hearts. The shaping process takes a little love and extra effort, but it’s totally worth it. If you have a small, heart-shaped cookie cutter, you’re in luck as that will quicken the process. However, it’s totally possible to form hearts without one—I did! See the recipe notes for links to two helpful heart-shaping tutorials.
Of course, if you’re in a hurry, feel free to form the caramels into whatever shape comes easiest. For balls, I recommend forming the caramel into a rope on a piece of parchment paper, cutting it into about 22 equal pieces, and rolling into balls.
For squares, place the caramel between two sheets of parchment paper, use a rolling pin to roll into a 1/2-inch-thick square, and slice into 1 × 1-inch pieces.
Once the caramels are formed, they’re chilled in the freezer for about 15 minutes to set and firm.
While they chill, you’ll get to work on the chocolate coating and toppings.
For the chocolate, you’ll heat about one cup of vegan chocolate chips or chopped dark chocolate and a spoonful or two of coconut oil in a double-boiler or bain marie. Whisk together until melted, smooth, and glossy.
Next, gather and prepare whichever toppings your heart desires. I used a combination of chopped pepitas, goji berries, culinary grade lavender, hemp seeds, and large flake sea salt. That said, the sky’s the limit. Think chopped pecans or hazelnuts, freeze-dried berries, chia seeds, flaked coconut, etc.
Finally, dip those hearts in chocolate and top, top, top away, infusing a bit more love along with every sprinkle.
I hope these hearts bring a bit of hope to you—even if it’s tiny and fleeting, it’s something.
Sending love, peace, and gratitude, too.
LOVE WINS VEGAN CHOCOLATE-COVERED DATE CARAMEL HEARTS
These vegan chocolate-covered date caramel hearts require just four ingredients (plus sea salt and toppings). The date caramel is made with a combination of Medjool dates, coconut oil, vanilla, and sea salt. Unlike most date caramels, this one won't stick to your hands. The coconut oil yields a caramel that's soft, subtly chewy, and bendable. I recommend forming it into heart-shaped pieces but feel free to make squares if you're in a rush. Once the caramels are formed, dip them into melted chocolate and top as desired.
Ingredients
Salted Date Caramel
- 1 pound firm Medjool dates*
- 2 tablespoons virgin coconut oil
- 1 teaspoon pure vanilla extract
- 1/4 to 1/2 teaspoon fine sea salt, to taste
Chocolate Coating
- 1 cup vegan chocolate chips or chopped dark chocolate
- 1 to 2 tablespoons virgin coconut oil, as needed to thin the chocolate
Optional Topping Ideas
- Chopped goji berries
- Chopped pepitas
- Culinary grade lavendar
- Shelled hemp seeds
- Chopped freeze-dried strawberries, blueberries, or raspberries
- Large-flake sea salt
Instructions
For the Date Caramel
- Line a baking tray with parchment paper.
Firm (i.e., old) dates work best for this recipe. If you use fresh dates, the caramel texture will not be the same, so keep this in mind. Add the dates to a microwave-safe dish and microwave for 20 to 30 seconds, or until soft and warm. Let cool slightly and then pit the dates.
Add the pitted dates, coconut oil, vanilla, and sea salt to a food processor. Process for 2 minutes, or until the dates are ground smooth and the mixture rolls into a smooth, slightly oily ball within the food processor. You may need to stop and scrape down the sides a few times to encourage even processing.
If you have a small (1 to 1 1/2 inches), heart-shaped cookie cutter: place the caramel between two sheets of parchment paper, roll out into 1/2- to 3/4-inch thickness, and use the cookie cutter to punch out heart shaped caramels. Repeat with the scraps. If you don't have a heart-shaped cookie cutter: scoop out about one tablespoon of caramel and form into a heart** (see notes for links to tutorials). (Alternatively, form into squares, balls, etc. to quicken the process).
Transfer the caramel hearts to the lined baking sheet. Repeat with the remaining caramel. You should have about 22 to 24 caramels.
- Freeze for at least 15 minutes to firm.
For the Chocolate Coating
Meanwhile, prepare the chocolate coating.
Whisk together the chocolate and coconut oil over low heat in a double-boiler or ban marie until melted, smooth, and glossy. Be careful not to overheat or the chocolate will seize and take on a gritty texture.
To Assemble
One at a time, use a fork to dip the hearts into the chocolate to evenly coat.
Shake off excess chocolate, return to the lined tray, and sprinkle with toppings, as desired. (Alternatively, generously drizzle the chocolate over the caramel hearts and sprinkle with toppings.) See notes for leftover chocolate tips***.
Transfer the tray to the freezer and chill for 15 minutes, or until the chocolate has set.
Store the hearts in the refrigerator for up to 1 week or in the freezer for up to 1 month. If you store in the freezer, allow the caramels to sit at room temperature for 10 to 15 minutes to soften before enjoying.
Recipe Notes
*TIP: Older, firmer Medjool dates work best for this recipe. If you use fresh/very soft, sticky dates, the caramel will not be easy to handle as pictured, so keep this in mind.
**Checkout this tutorial and/or this tutorial for tips on forming hearts by hand.
***If you have leftover chocolate, I recommend making small chocolates. Pour the chocolate into molds, top as desired, and freeze. Alternatively, make a small batch of chocolate bark. Pour the chocolate into a small lined loaf pan, top, freeze, and break into pieces.
These are good and true and exactly what everyone needs right now, a little more love. xo
Thanks, Abby. And xo to you, too! <3
These look adorable and delicious! I love when love wins! I will not only make these soon but also adapt your breathing flow. Thank you…I needed that.
You’re welcome. <3
yes, fear is everywhere. as an immigrant from Europe on a green card, i feel this is just the beginning and having learned now that all green cards can be revoked with the stroke of a pen it is truly frightening if your life, house, cats, job, etc. is here. I don’t have to worry to return to a war torn country but when you felt save somewhere because you have a green card and somebody pulls that foundation of trust from underneath you, your world is turned upside down. so chocolate it is.. (and a bit of wine to go with it)… ;)
Oh Claudia, I feel for you. Can only imagine how it feels to have that added layer of worry. Sending lots of love. <3
Also, I'll meet you on that wine and chocolate train! :)
Love your mantra! When I’m meditating during yoga clas I use the mantra love, joy, peace, inhaling and exhaling on each word or sometimes inhaling and exhaling a few times on one word because I feel like that word, that concept needs a little more attention. Like you, I am focusing on love right now. Thanks for sharing.
Love that mantra, Julia. Also love the idea of staying on one word through several rounds of breath if the concept needs more attention. I keep a running list of mantras in my iNotes and just added yours to it. Thank you for sharing and inspiring! <3
Beautiful recipe for a wonderful blog. Totally agree with you, sad and angry and we all need to give and receive love now.
Beautiful recipe for a wonderful blog. Totally agree with you, sad and angry and we all need to give and receive love now. Btw, I had not bought your book yet because I have way too many, but I am going on Amazon right now to buy it.
Thanks for your kind comment, Cathy. And for your support of my book too—means so much. Hope you enjoy cooking from it as much as I enjoyed writing it! <3
I absolutely love your recipes but today I absolutely resonate with your words, thank you for putting onto paper what so many people around the world, across boundaries, countries and religions feel. I keep remembering every movie has a hero and a villain and the people ARE he heroes…… we know who to label the villain as right now however on a soul level what kind of soul would take on a job where the majority of the world hates him? I just keep breathing in love, like you and sending compassion. Thank you (and I love love love the recipe too)
That’s such a great point, Diane. The people are the heroes! Although there’s been a lot of ickiness being flung from all directions, there’s also been a surge of brave and courageous acts of loving kindness. Cheers to more love and compassion (and more deep breaths and positive mantras, too). <3
This is such a perfect post, and recipe, for right now. I love that you’ve taken the hurt and fear and not only decided not to fight fire with fire, but embrace it with love and give us something simple we can do for ourselves, our community, our planet – beautiful, simple chocolate hearts. Thank you – from my heart to yours!
Thank you for this, Nadee. I so appreciate your kindness and compassion. Here’s to lots of love and chocolate hearts in the days to come! <3
A big warming hug full of love to you dear Ashley <3 Thank you for this lovely recipe*
Thank you, Lee! Sending one back to you, too. <3
You are amazing Ashley. That mantra is wonderful, so soothing. And these Chocolate Covered Date Caramel Hearts look so beautiful, like a visual caress. Love all the toppings you used, really excited to try this recipe to have some delicious and healthy treats for those after dinner need some dessert moments, ;-)
Thanks for your kindness, Stella! I hope you enjoy the hearts. I totally went toppings crazy—found it so soothing to sprinkle them on. Kind of like sprinkling glitter. :)
Nothing like opening an email to find out about making candies and have to read all this left-wing extremist crap about fear in a new political environment. How about not distorting reality and be open minded toward those who want to make some positive changes. Not everyone agrees with you, it is not just YOUR country!
Thanks for the recipe.
My first response when I read your comment was defensiveness. I felt entirely misunderstood. Despite the belief I mentioned above—the one about the importance of making space for opposing viewpoints to be heard—my first inclination was to escort your opposing viewpoint to the trash bin in my WordPress dashboard. But I didn’t. Because it dawned on me that you might be feeling misunderstood too. Or maybe you’re feeling angry or defensive or that you’re not welcome here simply because our political viewpoints differ. You are welcome here, by the way. I’m rambling, and my point here isn’t to label your feelings for you (not my place to do so) but to highlight that maybe, at the heart of it, we’re experiencing similar levels of misunderstanding. A mutual misunderstanding, per se. (<--mild attempt at humor while typing delicately around a tense topic). :)My intention in sharing this post was not at all to perpetuate a one-sided political viewpoint, and it definitely wasn't to coerce you or anyone else into adopting my political perspective. It wasn't to say that I'm right and you're wrong. And it wasn't to shame or put down your beliefs. No, no, no, not at all. So not my style, not who I am, and not how I live my life.My intention in sharing was to say that WE—as in you, me, Mr. President, those in the U.S., and those outside of it—could ALL benefit from more love. From choosing to rise above our attachment to fear, anger, judgment, etc. and lead, instead, from a place of love and acceptance.The reason I included the story about my feelings of anger and frustration was because I wanted to own up to the somewhat ugly path I found myself on before remembering that there was another route I could choose. I don't blame anyone for the anger I felt. I'm in the driver's seat of myself, and I allowed circumstances to trigger an engrained emotional pattern carved out by attachment to my own perspective. I own that.My intention was not to point the finger, but to offer up a reminder to notice the default responses we choose (e.g., anger, fear, judgment) and to feel empowered to choose differently (e.g., love, hope, peace). All with the hope that we ALL might one day come together in an effort to cultivate mutual understanding and respect for one another's differences.
I needed this right now – even more than the hearts, your hopeful words!
<3 <3 <3
Hi, I just stumbled upon your blog through oh she glows and have fallen in love. Funny enough, I got here because I am taking a break from all media. No social media, no news, just food and fitness stuff because my heart is going to burst, and I have both students and my own kids to care for. I’ve been on a break for 5 days, and I’m happier than I’ve been in a long time. I realize that we all need to stay aware of what is going on, but self care is so important and when it feels like it’s all too much, it’s because it is. People are so nice in real life when you get away from the internet for a while. That said, thank you for your beautiful blog, and I think this is exactly what I needed.
This makes me smile with hopefulness, Christie! I find it’s difficult to remember what life was like before every answer/form of distraction/breaking news article was at our fingertips. It sounds like your vacation from it all has been a wonderful reminder of the awesomeness of simply being present and interacting with people in real life. I took a news break on Wednesday and felt the best I have in quite some time. More positive and more productive, too. Then, I saw your comment last night and was inspired to take a break from it again today. It’s been really helpful to take a step back and recenter. Thanks for sharing your experience and for the inspiration, too!
I love everything about this post + recipe :)
Thanks, Kate! <3
Very nicely done…great recipe and wise words.
Thank you! <3
I made this recipe over the weekend and it came out absolutely delicious! I can’t stop eating them. I found that the caramel was still extremely sticky (maybe I did something wrong) and didn’t ever really firm up. Keeping it in the freezer instead of the fridge gave it the perfect caramel texture. If I had let it warm up as suggested, it would have been very messy!
This recipe looks fantastic and I can’t wait to try these small bites of love to share with guests this weekend! I really admire how you opened your heart to share the beautiful message of love, hope, peace… and chocolate! We all could certainly use more of those things. It amazes me how wonderfully decadent sweet little treats like this can be completely plant-based. I’m thinking these will pair perfectly with a bubbly beverage. :) Thank you for sharing!