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Chocolate Caramels

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Chocolate Caramels

sugar free chocolate caramels

Chocolate caramels made with no refined sugars, just dates which are known as nature’s candy.  That date caramel is then stuffed inside dark chocolate for chocolate caramel cups! Go for a dark chocolate which perfectly balances the sweetness of the dates.

sugar free chocolate caramels

Sugar Free Chocolate Caramels

Vegan | Gluten Free | No added sugar
A natural date caramel (With no added sugars) is covered in dark chocolate to create these healthier chocolate caramel cups
Course Dessert, Snacks
Cuisine Gluten Free, Refined Sugar Free, Vegan, Wheat Free
Servings 6 chocolate caramels


  • 2 fresh medjool dates
  • 2 tbsp almond butter
  • 1/2 tsp vanilla extract
  • 1/2 cup dark chocolate chopped (90 grams)

You Will also need

  • 6 mini cupcake / candy liners


  • Place liners on a baking tray / freezer proof plate
  • Remove the date pips and soak the dates in warm water. Set aside
  • Melt the chocolate either in the microwave or using a double boiler (place boiling water inside a pot, place a metal bowl on top of the pot. It should not touch the water. Place chocolate in the metal bowl and let it sit for 5 minutes until the chocolate is completely melted)
  • Using a teaspoon, scoop melted chocolate into the liners, tilt them so that the chocolate coats the sides fully). Put the plate/tray with the liners into the freezer and let the chocolate harden.
  • While the chocolate is hardening make the caramel paste. Remove the dates from the water and place them into a small bowl. Add the almond butter and vanilla extract. Using a fork, mash it all together until it forms a thick paste (you can blend it, but because it’s such a small amount we find it easier to use a fork. If you are doubling or tripling the recipe a blender would be easier).
  • Remove liners from the freezer and spoon about a teaspoon of the date caramel mixture into the centre. Cover the caramel with the remaining melted chocolate and freeze until firm.


These chocolate caramels are best kept in the freezer as the date caramel is very soft, however the chocolate should not melt at room temperature.
You can use chocolate silicon molds or even an ice cube tray if you don't have mini liners.
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