These chocolate caramels are incredibly easy to prepare, and, as they require a bit of time in the freezer and can be made up to one day in advance, they are perfect for large parties and get-togethers. For a raw variation, replace the cocoa powder with raw carob powder and the honey with a raw syrup of your choice.
Makes 24 caramels
Prep Time: 10 minutes
Cook Time: 0 minute
Ingredients:
- 2 cups chopped pitted Mejool dates
- ¾ unsalted tahini, divided
- ¾ cup honey, divided
- 3 T. Cocoa Powder
Preparation:
1. Line an 8" x 8" square or round cake pan with parchment paper.
2. Press the chopped dates into the prepared pan so that the bottom is completely covered. (You will be amazed at how the dates spread!!!)Place in the freezer for 10 minutes.
3. Make the caramel layer. In a small bowl, mix 6 T. of the tahini with 6 T. of the honey until well combined. Spread mixture over the date crust and return to the freezer for at least 1 hour or overnight.
4. Make the chocolate "ganache" topping. In a small bowl, combine the cocoa powder with the remaining 6 T. tahini and 6 T. honey until well combined. Spread over caramel layer and return to the freezer for at least 2 hours or overnight.
5. When ready to serve, cut candies into shapes of your choice. (I prefer triangles, but squares also work well.) Serve cold.
