*If you don't want to make the raw chocolate for dipping, simply melt chocolate chips to dip the caramels in.
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
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.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/12/15/raw-vegan-chocolate-covered-sea-salt-caramels/