Salted Dark Chocolate Tahini Caramels

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Salted Dark Chocolate Tahini Caramels are soft and chewy. Ready for the best part? They are made with only four ingredients!

Prep Time45

Freeze Time:15

Total Time1

Course: Dessert

Cuisine: American

Keyword: caramel, chocolate, gluten-free, vegan, vegetarian

Servings: caramels

Calories: 143.3kcal

Remove the pits from the Medjool dates and soak in hot water for 15 minutes. Once soaked, drain the water and squeeze out any excess moisture from the dates using a paper towel. If the dates are plump and moist, this step can be skipped.
Place the dates into a food processor. Process until the dates are smooth and clumping together. Next, add the tahini and vanilla extract and process until smooth and creamy. Using a tablespoon, scoop out some of the caramel mixture and place it on a parchment paper-lined baking tray. Continue until all of the caramel mixture has been used up, and you end up with 9-12 caramels. Place the tray into the freezer and allow it to chill while you move on to the next step.
Melt the chocolate in a double boiler. Gently stir. Remove the caramels from the freezer and dip each one into the chocolate, making sure to coat the entire caramel. Place back onto the tray and sprinkle with coarse sea salt. Enjoy right away or place in an airtight container in the fridge and save for later.