VEGAN: Raw Vegan Chocolate Covered Sea Salt Caramels

Raw dairy free sweets that is perfect for Christmas.

Hello! Here I am again with another Christmas recipe. Well, this recipe does not really have to be for the Christmas only. You can actually prepare this on any other holiday or even on ordinary days.

The biggest reason I had this as one of my holiday recipe choices is for the kids. I know that Christmas is for all ages but we have to admit that Christmas is more gun when there are children around. Don’t you think? Plus it is also difficult for kids who are not familiar with vegan living to eat vegan dishes or treats. This is also another reason for such recipe post. If you want to prepare something for your kids without them frowning this Christmas, then this recipe is a go-to.

And I am also pretty sure that the adults will also love having some of these. It’s extra healthy so you won’t need to worry about the added calories this holidays.

Check out the recipe below.


CHOCOLATE COVERED SEA SALT CARAMELS

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Ingredients:

2 cups Medjool Dates, pits removed (15-17 dates)

2 tablespoons Nut Butter of your choice (peanut, almond, cashew, or sunflower)

1 teaspoon Vanilla

½ cup Coconut Oil

4 tablespoons Raw Cacao Powder

1 tablespoon Maple Syrup

Coarse Sea Salt Flakes

 

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Instructions:

Place the dates, nut butter, and vanilla in a food processor or high speed blender (I used a Vitamix). Blend the ingredients until a smooth mass forms.

Line a metal loaf pan with parchment paper. Scoop the caramel into the lined loaf pan. Keeping you hands slightly wet (not dripping!), press the caramel down into the pan in a smooth layer.

Freeze for 1 hour.

Pull the parchment paper out of the pan and using a sharp knife, cut the caramel slab into squares (you should end up with about 2 dozen caramels).

Pop the caramel squares back in the freezer while you make the chocolate.

In a small bowl, whisk together the coconut oil, raw cacao powder, and maple syrup. Heat for a few seconds in the microwave for a more liquid-y texture.

Set a caramel on the tines of a fork and dip in the chocolate coating. Tap off excess chocolate and place the caramel on a parchment lined tray. Repeat with remaining caramels.

Top each caramel with a little sprinkle of sea salt.

Store in the freezer or refrigerator.

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*If you don’t want to make the raw chocolate for dipping, simply melt chocolate chips to dip the caramels in.

 

A very big thank you to Kayley from thekitchenmccabe.com for this sweet recipe.