These Date Caramels are indeed delicious bites of sweetness, but without the quilt.
The Date Caramels are also, listen to this……. dairy-free, sugar-free and gluten-free. Now, that is gold. As a kid, we knew that too many sweets are bad for your teeth, it might even make your tummy cramp a little, but tomorrow I would be ready to eat more sweets. We did not know about all these allergies intolerance. The reason for this could justify an entire post dedicated to it, but I just want to help you out a little with this recipe. Trust me, you will most definitely be bombarded with visitors over the festive season. Some gluten-intolerant, some lactose-intolerant and some gets hyped up from too many sweets.
So, this recipe will be handy and it keeps in the fridge for a really long time. You can also fill a beautiful glass jar with these caramels and it will be a handmade-with-love Christmas gift.
Date Caramels
makes 48 blocks
Ingredients
650 g pitted dates – read NOTES at bottom
45-50 ml cashew butter – peanut butter can also work
80 ml almond flour
sea salt flakes
baking paper to wrap the caramels
Method
Add all the ingredients, EXCEPT THE SALT into a food processor and let the machine run until you have a smooth very thick paste. (it is almost like play dough) Line a baking sheet with baking paper and press the paste into the pan. Flatten with a pallet knife. The caramels must be about 2 cm thick. Cover with cling film and place in fridge. When the mixture is firm (after a few hours or overnight), cut into 48 even-sized blocks. Scatter a few sea salt flakes on each caramel. Cut the baking paper in small squares to fit the caramels and wrap individually like sweets.
NOTES – You can use fresh dates or the dried ones. They must be pitted. If the dry dates are too dry, soak in cold water for 30 min. Drain and squeeze out all the liquid and use as per recipe.
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