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)


  1. 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.
  2. When everything is smooth, add the coconut oil.
  3. Pulse until the oil is incorporated.

Grinded coconut

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.


Cocnut Flow


Living Lotus- Audrey

Audrey is the founder of Living Lotus Food & Nutrition Inc. a plant-based dessert and food education company in Vancouver, BC. Trained as a certified Whole Food Educator and Raw Food Chef, she is passionate about Making Health Sweet and empowering people to make better food choices. She enjoys playing in the kitchen, yoga, sewing & riding her bike in the sun.

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