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Name: Caramels
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 32
Cuisine: not set
Ingredients: 28 oz mejool dates weighed out on scale; 2 tsp vanilla extract; 2 tsp vanilla powder; 2/3 cup pecan butter; 2 tbsp coconut oil, melted; 18 oz enjoy life chocolate chips; 3-4 tsp coconut oil

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INGREDIENTS

28 oz mejool dates ; weighed out on scale
2 tsp vanilla extract
2 tsp vanilla powder
2/3 cup pecan butter
2 tbsp coconut oil, melted
18 oz enjoy life chocolate chips
3-4 tsp coconut oil

INSTRUCTIONS

Weigh the dates on a scale and add to the vita mixer along with the remaining ingredients. Process until smooth and creamy. Spread mixture into a square pan lined with parchment paper. Press mixture down evenly. Once frozen, cut into squares. Using a cutting board, score the caramel by cutting lengthwise in half. Then cut each half, in half. Turn the cutting board and cut lengthwise strips in half, then cut that half in half then cut those halves in half. Place back into freezer while preparing the chocolate. In a micro safe bowl, place 18 oz of enjoy life chocolate chips with 3-4 tsp of coconut oil. Cook in 15 second intervals until chocolate is melted. Remove caramels from freezer and with a fork, place one caramel at a time into the chocolate until covered. Place each chocolate covered caramel onto a baking sheet lined with a baking mat. This will prevent the caramels from sticking. Once all caramels are covered in chocolate, Drizzle extra chocolate on top of each caramel for decor. Garnish with one flake of maldron salt. Return to the cooler to set and display on a white plate.

NOTES

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Caramels

28 oz mejool dates weighed out on scale
2 tsp vanilla extract
2 tsp vanilla powder
2/3 cup pecan butter
2 tbsp coconut oil, melted
18 oz enjoy life chocolate chips
3-4 tsp coconut oil

Weigh the dates on a scale and add to the vita mixer along with the remaining ingredients.  Process until smooth and creamy.  Spread mixture into a square pan lined with parchment paper.  Press mixture down evenly.  Once frozen, cut into squares.  Using a cutting board, score the caramel by cutting lengthwise in half.   Then cut each half, in half.  Turn the cutting board and cut lengthwise strips in half, then cut that half in half then cut those halves in half.  Place back into freezer while preparing the chocolate.  In a micro safe bowl, place 18 oz of enjoy life chocolate chips with 3-4 tsp of coconut oil.  Cook in 15 second intervals until chocolate is melted.  Remove caramels from freezer and with a fork, place one caramel at a time into the chocolate until covered.  Place each chocolate covered caramel onto a baking sheet lined with a baking mat.  This will prevent the caramels from sticking.  Once all caramels are covered in chocolate, Drizzle extra chocolate on top of each caramel for decor.  Garnish with one flake of maldron salt.  Return to the cooler to set and display on a white plate.

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Nutrition

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Serving Size: 1 Serving (41g)
Recipe Makes: 32 Servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.4mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1

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