These 4 Ingredient Date Caramels are my go-to when I want a sweet, chewy treat that feels indulgent but is totally guilt-free. They’re vegan, gluten-free, refined sugar-free, and coated in smooth chocolate—perfect for snacking, gifting, or satisfying a dessert craving without compromising on clean ingredients.
Why You’ll Love This Recipe
I love that these caramels require no baking and just a few wholesome pantry staples. The dates provide natural sweetness and a chewy caramel texture, while almond butter and coconut oil create richness. Once coated in chocolate, they transform into little bites of bliss that I can enjoy anytime. They’re also great for parties or make-ahead treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the date caramel:
- 1 cup packed Medjool dates, pitted
- 2 tablespoons creamy almond butter (or any nut/seed butter)
- 1 tablespoon coconut oil, melted
For the chocolate coating:
- 1 cup chocolate chips (or 8-ounce chocolate bar)
- 2 teaspoons coconut oil, melted
Directions
- I soak the pitted Medjool dates in very hot water for 10 minutes until soft.
- I drain the dates and transfer them to a food processor or high-speed blender along with the almond butter and coconut oil. I pulse until smooth and creamy.
- I transfer the mixture to a parchment-lined 9×5-inch loaf pan and spread it evenly. I freeze it for 2–3 hours until firm.
- Once firm, I lift the date caramel out of the pan and slice it into 12 small squares.
- I melt the chocolate chips with 2 teaspoons of coconut oil in the microwave (or using a double boiler) until smooth.
- I dip each caramel square into the melted chocolate to coat completely, then place them on a parchment-lined plate.
- Once all the caramels are coated, I refrigerate them for 1 hour or until the chocolate is fully set.
- I enjoy them right away or store them chilled for later.
Servings and timing
This recipe makes 12 date caramels.
Prep time: 10 minutes
Chill time: 3–4 hours (including setting)
Total time: About 4 hours
Storage/reheating
I keep these caramels in an airtight container in the fridge for up to 1 week. For longer storage, I freeze them for up to 1 month and thaw in the fridge before enjoying. I don’t reheat them—they’re best enjoyed cold or at room temperature.
FAQs
Can I use another nut butter instead of almond butter?
Yes, I often use peanut butter, cashew butter, or sunflower seed butter. Each one brings a unique flavor to the caramels.
Do I have to soak the dates?
Yes, soaking ensures the dates blend smoothly into a creamy caramel. If the dates are very fresh and soft, a shorter soak may be enough.
Can I make these without chocolate?
Absolutely. I skip the chocolate for a naturally sweet snack, or just drizzle it instead of dipping for a lighter touch.
What kind of chocolate should I use?
I use dark chocolate chips or a chopped chocolate bar. For vegan or dairy-free versions, I choose chocolate labeled as such.
How do I prevent the caramel from sticking to the knife when cutting?
I chill the caramel thoroughly and use a sharp knife lightly greased or dipped in warm water to slice cleanly.
Can I make these into bars instead of squares?
Yes, I press the mixture into a thinner layer and slice into bars or even roll into balls before dipping in chocolate.
Are these freezer-friendly?
Yes, I freeze them in a single layer, then store in a container with parchment between layers. I just thaw them slightly before eating.
Can I add flavorings to the caramel?
I sometimes add a splash of vanilla extract or a pinch of sea salt for extra depth.
How sweet are these?
They’re naturally sweet from the dates, and the chocolate adds richness. I don’t find them overly sweet, which makes them perfect for frequent snacking.
Can I use regular dates instead of Medjool?
Medjool dates are preferred because they’re soft and sticky, but if I use regular dates, I soak them a bit longer to soften them fully.
Conclusion
These 4 Ingredient Date Caramels are the kind of treat I love having on hand. They’re easy to make, rich, chewy, and coated in chocolate without any refined sugar. Whether I’m making a batch for a party, gifting them to friends, or sneaking one after dinner, they always hit the sweet spot in the healthiest way.
Print
4 Ingredient Date Caramels
- Total Time: ~3 hours (with freezing)
- Yield: 12 caramels
- Diet: Vegan
Description
These 4 Ingredient Date Caramels are a healthy vegan treat made from Medjool dates, almond butter, coconut oil, and chocolate. They’re gluten-free, refined sugar-free, and make the perfect clean indulgence for gifting or snacking.
Ingredients
Date Caramel:
1 cup Medjool dates, pitted
2 tbsp almond butter
1 tbsp melted coconut oil
Chocolate Coating:
1 cup chocolate chips or 8 oz chocolate bar
2 tsp melted coconut oil
Instructions
Soak dates for 10 minutes in hot water, drain.
Blend dates with almond butter and oil until smooth.
Spread in a loaf pan and freeze 2–3 hours.
Cut into 12 squares.
Melt chocolate and coconut oil until smooth.
Dip each square into chocolate and place on tray.
Chill 1 hour in fridge until set.
Notes
Store in the fridge for up to 2 weeks.
Use seed butter for a nut-free version.
Swap dark chocolate for sugar-free or vegan chocolate.
- Prep Time: 15 minutes
- Category: Dessert
- Cuisine: American
