Medjool Date Caramels
Medjool Date Caramels
Yield: 25 caramels
Equipment
- Food processor
- 8×8" baking pan
Ingredients
- 12 large Medjool Dates pitted
- ½ cup smooth almond butter
- 1 + 1 Tbsp. coconut oil divided (solid)
- ½ tsp cardamom seeds crushed
- ¼+¼ tsp flaky sea salt divided
- 2 Tbsp. flaked almonds
- 1 Tbsp. ground pistachios unsalted
Instructions
- Place pitted Medjool dates, almond butter, 1 Tbsp coconut oil, crushed cardamom seeds, and ¼ tsp. salt in the bowl of a food processor with blade attachment. Process on high until the mixture breaks down; it will appear mealy and sticky. If it appears dry, add 1 more Tbsp. of coconut oil. Process again.
- Line 8×8-in baking pan with parchment paper. Transfer mixture into pan and spread in an even layer with a spatula. Adorn with ¼ tsp. salt, flaked almonds and ground pistachios. Smooth with an offset spatula to create an even layer. Some oil may separate, but it will settle in the freezer.
- Freeze for minimum 30 mins.
- Remove from baking pan and cut into squares. Sprinkle with ground pistachios.
Notes
- MUST be kept in freezer/fridge before consuming. A few mins before serving, take out of fridge/freezer to enjoy!
- Store in an airtight container in freezer, (line with parchment paper between layers), up to 1 month.
