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Salted Dark Chocolate Tahini Caramels

SALTED DARK CHOCOLATE TAHINI CARAMELS

Let me introduce you to your new favourite dessert! These beauties are made with only 4 simple ingredients: dates, tahini, dark chocolate + sea salt. And they are mighty fine.

Prep Time 30 minutes
Freezing Time 30 minutes
Total Time 1 hour
Servings 16 caramels
Calories 95 kcal

Ingredients

  • 1 1/2 cups packed dates (pitted, then measured)
  • 1/4 cup Tahini
  • 75 g dairy-free dark chocolate (~ 3/4 of a chocolate bar)
  • 1/2 tsp sea salt

Method

  1. To soften dates: Add measured pitted dates to a small saucepan or bowl. Pour boiling water over the dates until submerged, and let soak for 10 minutes. Drain well, and press out any excess water using a paper towel once they have cooled down enough to handle. (This step can be skipped if your dates are very fresh and moist).

  2. Add softened dates to food processor. Pulse until a paste starts to form, scraping down the sides often.

  3. Add tahini to the food processor. Pulse until tahini is fully incorporated into the date mixture, and smooth. Scrape down sides as necessary.

  4. In a double-boiler or small microwavable bowl, melt dark chocolate. (If using microwave method, melt in 30-second increments, stirring in between, to avoid burning the chocolate). 

  5. Line a baking sheet with parchment paper. To form a sturdy base for the caramels, add melted chocolate onto the baking sheet, making 16 thin flat discs approximately 1-inch in diameter. If the chocolate disks don't solidify at room temperature, pop the tray in the freezer for a couple minutes.

  6. Next, transfer the date and tahini caramel in 1 Tbsp scoops onto the chocolate discs. Freeze for 20 minutes to let caramel set.

  7. Remove the caramels from the freezer to be coated in chocolate. If the melted chocolate from before has started to solidify, reheat using above method until fully melted.

  8. To coat caramels in dark chocolate: use a fork to scoop up a caramel and hover above melted chocolate. Use a spoon to pour chocolate over top and coat the caramel entirely. Gently shake or tap off any excess chocolate and place coated caramel back on the lined baking sheet. Sprinkle the top with a pinch of sea salt right away while the chocolate is still melted . Repeat for each caramel. It may help to wipe off the fork in between caramels to let excess chocolate fall through the spaces of the fork better.

  9. Place the tray of chocolate coated caramels back into the freezer for 10 minutes to set. Store in a container in the fridge or freezer.

Notes

  • Nutritional information is approximate, and is calculated using dark chocolate with 70-85% cocoa.