Sugar-free salted date caramels

These little bites of goodness will keep you full and provide the perfect afternoon pick-me-up without the refined sugar.

  • 30 mins preparation
  • Makes 16
  • Print


Sugar-free salted date caramels
  • 2 cup (310g) fresh dates, pitted
  • 3/4 cup (150g) virgin coconut oil
  • 1/4 cup (25g) cacao powder
  • 1 teaspoon vanilla extract
  • 2 tablespoon virgin coconut oil, extra, at room temperature
  • 1/2 teaspoon sea salt flakes
  • 1/4 cup (50g) coconut flour
  • sea salt flakes, extra, for sprinkling


Sugar-free salted date caramels
  • 1
    Place dates in a medium bowl, cover with boiling water; stand 10 minutes to soften. Drain dates; discard water.
  • 2
    Meanwhile, melt oil in a small saucepan; combine oil and sifted cacao in a small bowl. Stand until thickened slightly.
  • 3
    Process dates, extract, extra oil and salt until smooth. Transfer mixture to a small bowl, cover; freeze 30 minutes or until firm.
  • 4
    Line an oven tray with baking paper. Place flour in a small bowl. Using damp hands, roll tablespoons of the date mixture into balls then coat in flour. Using a spoon, dip date balls into cacao coating, then place on tray. Sprinkle with extra salt. Freeze 10 minutes or until set.


Don't worry if the coating on the caramels has a slight whitish look to it, this is simply the coconut fat, but it won't affect the taste. Store and eat caramels straight from the freezer.

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