Chewy, sticky, melty caramels.
This one is inspired by our workshop participants last week and it is super easy and very versatile. Technically, this is a freezer fudge, but there are many things you can do without putting it in the freezer.
200g medjool dates (pitted)
2T coconut nectar
1/2t vanilla extract
pinch of salt
4t coconut oil (melted)
- Place the dates, coconut nectar, vanilla and salt in a food processor and pulse until smooth. You will need to scrape down the sides and push the mix into the blades from time to time.
- When everything is smooth, add the coconut oil.
- Pulse until the oil is incorporated.
Next – It’s a choose your own adventure!
You can use this as a truffle filling as we did at our last All Things Chocolate Workshop, you can use it as a spread, or even make discs and dip them into chocolate. You know how much we love chocolate!
If you want delectable little squares: spread onto parchment paper and freeze for one hour. The caramels will be too sticky to cut without this step. After 60 minutes, cut into 1″ squares.