Chocolate-covered sea salt caramels made with just 5 ingredients! Date-based caramels finished with sea salt flakes — irresistibly good.
*Please note* this post was originally published in 2018. The text has been updated but the recipe is the same.
With a baby on the way, we recently moved the boys into one room. The first night had the predictable giggles and wandering-out-of-bed episodes, but one moment melted my heart: Oscar quietly creeping over on the monitor to tuck a blanket over Wally after he’d fallen asleep, then returning to his own bed. Those small, tender moments make all the chaos worthwhile.
Night two went smoothly and both boys fell asleep quickly, though the transition has been a bit up-and-down since. It’s still new, but I’m confident it will become routine and we’ll collect more funny and sweet moments — like Oscar building a “staircase” of books to help Wally climb out of the crib. Watching them grow together is a joy.
One reliable pleasure of mine is an evening chocolate habit. Not the healthiest ritual, but not the worst either: after getting the kids to bed I enjoy a show and a little chocolate. Usually it’s extra-dark chocolate, but sometimes I swap to other treats — for example, salted caramel clusters or these healthier date caramels topped with sea salt.
What are healthy caramels?
These caramels are simple: five ingredients, gluten-free, and ready in about 20–30 minutes. The base is Medjool dates, which have a naturally smooth, caramel-like sweetness. Combined with a little nut butter (I prefer peanut butter), they form a sticky, chewy filling that mimics caramel. A dark chocolate coating and a sprinkle of sea salt flakes create a perfect salty-sweet bite.
I first tried this style of date caramel years ago and now make them frequently. They have a Rolos-like flavor and the sea salt elevates the contrast between sweet and savory. If you love that combination, these are a deservedly addictive homemade treat.
How do you make date caramels?
All you need is a food processor. Process pitted Medjool dates with peanut butter until a sticky dough forms. Chill the mixture briefly in the freezer (about 10 minutes) so it’s easier to handle, then shape into balls. You can make them any size — 1 tablespoon yields larger caramels, about 14 pieces, while smaller 2-teaspoon portions make more pieces and are easier to portion-control.
Freeze the shaped balls for another 10 minutes while you melt chocolate with a little coconut oil. Use a deep glass measuring cup or bowl for easy dipping. Dip each ball in chocolate, place on a baking sheet, and sprinkle with sea salt flakes. Chill in the fridge or freezer until set, about 10 minutes.
Storage
These caramels keep best in the freezer and can be enjoyed frozen. They’ll also store for up to two weeks in the refrigerator, but at room temperature they become too soft. For longer shelf life and a firmer texture, keep them frozen and bring a few out to soften briefly before serving.
As the weekend approaches, I’m looking forward to a dinner party on Saturday and getting my toes done with friends on Sunday. I’m also crossing my fingers that the weather perks up — it’s felt unseasonably wintry for spring!
Here’s to a relaxing weekend and a box of homemade caramels to enjoy.
Some other tasty treats from the blog:
- bacon-wrapped stuffed dates
- crispy strawberry chocolate bark
- homemade marshmallows
Healthier Sea Salt Caramels
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- Author: Katherine
- Total Time: 30 minutes
- Yield: 14–20 caramels
Description
Chocolate-covered sea salt caramels made with just 5 ingredients! Date caramels topped with sea salt flakes — delicious and addictive.
Ingredients
- 1 1/2 cups Medjool dates, pits removed (about 15)
- 1 tbsp natural peanut butter (or other nut butter)
- 1/2 cup (3 oz) dark chocolate, chopped
- 1 tsp coconut oil
- sea salt flakes
Instructions
- Process the dates and peanut butter in a food processor until a sticky dough forms. Transfer to a bowl and chill in the freezer for about 10 minutes.
- Shape the chilled mixture into balls (about 2 tsp–1 tbsp each). Place on a baking sheet and freeze for another 10 minutes while you melt the chocolate with the coconut oil.
- Dip each ball in melted chocolate, return to the baking sheet, and sprinkle with sea salt flakes. Chill in the fridge or freezer until set, about 10 minutes.
Store caramels in the freezer for longest life; they will also keep up to two weeks in the refrigerator.
Notes
- You can substitute almond butter or another nut butter for peanut butter.
- Using 1 tablespoon of dough will yield about 14 large caramels; smaller portions will yield more pieces.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: candy
- Method: no bake
- Cuisine: American
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