Ingredients (makes 15 Caramels)

• 2 cups (310g) fresh dates, pitted
• 3/4 cup (150g) coconut oil
• 1/4 cup (25g) cacao powder
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil, extra, at room temperature
• 1/2 teaspoon sea salt flakes
• 1/4 cup (50g) coconut flour
• Extra, for sprinkling sea salt flakes

Method

1. Place dates in a medium bowl. Cover with boiling water; stand for 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, vanilla, extra oil and salt until smooth.
4. Transfer mixture to a small bowl; cover and freeze for 30 minutes or until firm.
5. Line an oven tray with baking paper. Place flour in a small bowl. Using damp hands, roll teaspoons of the date mixture into balls. Roll balls in coconut flour then freeze for 15 minutes minimum.
6. Take the balls out of the freezer and using a spoon or skewer, dip date balls into cacao coating, then place on tray. The fact that the balls are cold from the freezer will help the cacao coating set quickly.
7. Sprinkle with extra salt. Freeze for another 10 minutes or until set.

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Notes

Don’t worry if the coating on the caramels has a whitish look – this is simply the coconut oil and won’t affect the taste. Place the caramels in small paper cases or wrap in coloured paper for a fun serving idea. Store in the freezer in an airtight container.

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