Guys, life is moving fast.
I finished my summer internship last week (the week after my weekend in Toronto… which was fabulous) and today I’m heading to Mexico. And then back to school the week after we get back.
I haven’t taken a major vacation since I was in middle school, so I think when I kept wishing for one all these years, I got, like, three. All at once. And let me tell you, I’m not complaining.
I’m going to keep it short and sweet today, as I’ll be packing for Mexico and celebrating my friend’s birthday. So let me tell ya a little bit about these caramels. I’ve been OBSESSED with date-sweetened treats recently. It’s been too hot for baking and I’ve loved how healthy and easy they are to throw together. So expect a couple more date-filled recipes soon!
These caramel are dates, sea salt, and vanilla extract. Yup, that’s it. And they’re coated in my favorite raw chocolate recipe (cacao + coco oil + raw sweetener of YOUR choice… see how flexible I am?). And would these be complete without a pinch of flaky sea salt on top?
No. The answer is always no. Put salt on EVERYTHING.
This week I’ll be pretty MIA on the internet, because (have I said it enough yet?) I’ll be in MEXICO. I’m a lil excited, if you couldn’t tell. Follow along with my food adventures on Instagram (we recently broke 1.1k- so awesome!) and I’ll see you guys next week with trip updates + more food!
- 2 cups pitted dates
- 1 tsp vanilla extract
- ¼ cup warm water
- ¼ tsp sea salt
- ½ cup unsweetened cacao powder
- ¼ cup coconut oil, liquid
- 2 tbsp maple syrup/agave/raw honey
- Flaky sea salt, for topping
- In a food processor, combined pitted dates, vanilla, and sea salt. Add warm water 1 tbsp at a time until a paste like consistency is created.
- Roll date paste into 1 tbsp balls and place on a parchment paper lined baking sheet. Chill in the fridge or freezer.
- Meanwhile, combined cacao powder, liquid coconut oil, and maple syrup in a medium bowl with a whisk until homogenous.
- Dip each caramel into the chocolate coating and place back on baking sheet. Top with flaky salt and freeze for an additional 5-10 mins before serving. Store in the fridge.
PS: 🇮🇳 Happy Indian Independence Day!!!! 🇮🇳 + some things I read about it this year: