Caramels · Healthy · Truffles

Peanut Butter Date Caramels

A few years ago during a health streak, I came across an idea for date candies. I whipped them up and devoured all of them. So much, for the health streak. I made them quite often and would take them to friend’s houses as the treat, so I could ensure that I would stay on track. They are always a hit. Even the kids beg for these.

What the little ones don’t know, is that these are packed with dates! If I were to hand my kids a date to eat right out of the bag, no way would they eat it. However, once you blend it up, it changes everything.

These little guys come together really fast, but they are best made with a food processor. They become a little too sticky for a high powered blender. If you don’t have a food processor, buy one, or do what I do and borrow one from a nice neighbor when you need it! I have so many kitchen accessories, that I really don’t have room for a new one. Since the one I got for a wedding present over 12 years ago broke, I have yet to replace it. I might have to change that soon, though.

After a Christmas full of chocolates, (we were gifted 4lbs. of See’s candies to be exact), I think I would choose these over and over. They really hit the spot and get rid of that sweet tooth, and you don’t even have to feel bad about it.

Peanut Butter Date Caramels

Ingredients

  • 16 oz. pitted dates
  • 2 TBS coconut oil
  • 1/3 cup natural peanut butter (no added ingredients)
  • 3/4 cup dark chocolate chips

Directions

In the bowl of a food processor, combine dates and coconut oil. Blend on high for 3-5 minutes until dates are smooth and form a paste like ball. The coconut oil with melt during this process. Scoop the date mixture into small, truffle like balls. I used a melon baller. Using a small spoon, drip about a 1/2 tsp of peanut butter on top. Freeze the balls for about 30 minutes until the peanut butter is hardened.

Before pulling the dates from the freezer, melt the dark chocolate chips in a microwave-safe bowl in 30 second intervals, Drip about 1 teaspoons worth of chocolate over each ball. It will drip down, but won’t cover the entire thing. Refrigerate until chocolate is set and hardened. Keep refrigerated until 30 minutes before serving. They are more gooey at room temperature, but also delicious cold.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s