Crunchy Caramel Chocolate-Covered Medjool Dates
These Crunchy Caramel Chocolate-Covered Medjool Dates are vegan, refined sugar free and taste like a candy bar! Easy to make in just 10 minutes.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 8 1x
Ingredients
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- 8 medjool dates, pitted
- 1/4 cup nut butter, (I used cashew)
- 1/2 tsp vanilla extract
- 1/3 cup brown rice cereal
- 1/4 tsp cinnamon, optional
- 1 cup dark chocolate chips
- 1 tsp coconut oil, optional
- flaky sea salt, for topping
Instructions
- Start by removing the pits from 8 medjool dates. Use your thumbs to "massage" the inside of the dates, creating a little pouch to fill with our nut butter mixture. This helps soften the dates and makes them a better shape for filling.
- In a small bowl, combine nut butter, vanilla, cinnamon and brown rice cereal. Stir to combine.
- Use a small spoon to scoop some of the nut butter mixture into each date. Use your fingers to pinch each date closed.
- Melt about 1 cup of dark chocolate chips (and coconut oil if you have it) in the microwave or double boiler.
- Use a fork to roll each date in the. melted chocolate until fully covered. Add chocolate-covered dates to a small parchment lined baking sheet. Now, sprinkle flaky sea salt over the dates.
- Freeze dates for an hour or until chocolate is set. Store in an airtight container in the fridge for two weeks.