Salted Maple Caramel Coconut Chocolates
These Salted Maple Caramel Coconut Chocolates are perfect if you are looking for healthier Halloween treat inspiration. These Salted Maple Caramel Coconut Chocolates are bite-sized treats with a delightful balance of flavours and textures. Each chocolate has a rich, glossy dark chocolate shell that gives a satisfying snap when you bite into it. The chocolate encases a luscious, gooey center of golden maple date caramel infused with the creamy richness of cashew butter. The caramel filling is slightly thick, making it luxuriously chewy with each bite.
Inside, the caramel is silky and smooth, offering a deep maple sweetness that’s perfectly complemented by a hint of coconut and a sprinkle of sea salt. The salt cuts through the sweetness, giving each bite a complex, layered flavour that’s both comforting and indulgent. On top, a sprinkle of flaky sea salt and bits of toasted coconut add a touch of crunch and extra flavour. Each piece is perfect for satisfying a sweet tooth or adding a gourmet twist to your favorite chocolate treat!
These homemade Halloween candies are made with healthier ingredients like cashew butter and medjool dates. This vegan candy is gluten-free, dairy free, and refined sugar free. They’re super cute and very to easy to make.
More recipes like these Salted Maple Caramel Coconut Chocolates:
Salted Maple Caramel Coconut Chocolates
Ingredients
- 275 g pitted medjool dates
- 1 ½ tsp pure vanilla extract
- 2 tbsp natural cashew butter
- splash of maple syrup (or extract)
- pinch or two sea salt
- finely shredded coconut
- dark chocolate
Instructions
- Boil some water and pour over pitted medjool dates. Let them soak for ten minutes.
- Drain the water.
- Add the dates to a high speed blender/food processor and add 1.5 tsp vanilla extract, 2 tbsp cashew butter, pinch or two of sea salt, and a splash of maple syrup or extract.
- Mix until completely smooth, add a bit of water if needed to get it mixing. Mix in the desired amount of finely shredded coconut. Let cool.
- Melt dark chocolate and add a bit to each pumpkin form, then plop in about a tsp or so of the date caramel! Then add more chocolate to each form so the date caramel is covered by chocolate.
- Let the chocolate set in the fridge or freezer before enjoying!
- Store any leftovers in an airtight container in the fridge or freezer.