3 Ingredient Caramel Chocolates (No Refined Sugar, Dairy, Butter or Oil)
These caramel chocolates are filled with a soft caramel center. They only need 3 ingredients and don’t require any refined sugar, dairy, butter or oil. The chocolate candies can be made ahead of time for gifting.
These homemade caramel chocolate candies have a soft, dairy-free and healthier caramel filling. They are easy to make and customize.
Ingredients
- Dates
- Peanut butter
- Dark chocolate
Dates: Dates are used to create a healthier caramel. Dates have a caramel flavor to them and when blended, they have a soft, sticky texture similar to caramel. I recommend using lighter colored dates if you want the filling to be lighter in color.
Peanut butter: Make sure to use natural peanut butter with no added oils. I used salted peanut butter to add a bit of salt flavor to the caramel. Peanut butter is added to the date paste to help it firm up. Peanut butter also helps create a caramel-like texture.
Dark chocolate chips: The caramels are coated in melted dark chocolate. You can also use chocolate candy melts if you don’t need the chocolates to be refined sugar free. If you need the chocolates to be dairy-free, make sure to use dairy free chocolate chips. If you need the candies to be refined sugar-free, make sure to use chocolate sweetened with unrefined sugars or sugar substitutes. Depending on the chocolate chips brand, you may want to add some coconut oil to thin out the chocolate to make it easier for dipping.
How to Make Caramel Chocolates
Soak dates in hot, boiling water. This helps soften the dates and also lightens their color.
Blend the dates, peanut butter with a little water in a food processor until you have a smooth date paste.
Transfer the caramel to your prepared loaf pan and place into the freezer to set. Once set, cut the caramel into approximate 1 inch pieces. Place them back into the freezer for a few minutes to firm up again.
Melt the chocolate chips until smooth. Coat each caramel square in melted chocolate. If desired, you can also add thin chocolate drizzle or coarse salt on top. Let the chocolate set and then they are ready to eat.
Expert Tips
- You can coat the caramels in other types of chocolate like milk, white or semisweet.
- If you prefer a salted caramel flavor, you can add a little salt to the caramel.
- You can use natural almond butter in place of peanut butter.
More Chocolate Candy Recipes
3 Ingredient Caramel Chocolates
Ingredients
- 1 ¼ (packed) cups (205g) pitted Medjool dates
- 5 Tbsp (85g) creamy natural salted peanut butter, no added oils
- 2 cups (372g) dark chocolate chips, see note before starting
Instructions
- Line 2 baking sheets with parchment paper. Set aside. Place the dates in a heatproof bowl and cover with boiling water. Let soak for 10 minutes to soften. Drain the dates, but reserve ¼ cup of the soaking water.
- Add the drained dates, peanut butter, and 1 tablespoon of the reserved soaking water to a food processor or a small high-powered blender. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. If the mixture is too thick to blend smoothly, add more reserved soaking water, ½ tablespoon at a time, until smooth. You can also add 1/8 tsp salt to the mixture for a stronger salted caramel flavor, but there is already some salt from the peanut butter.
- Line an 8 x 4-inch loaf pan with parchment paper, leaving some overhang on the sides. Transfer the date caramel to the prepared pan and spread into an even layer. Freeze for at least 4 hours, or until very firm.
- Using the parchment overhang, lift the caramel from the pan and transfer to a cutting board. Use a sharp knife to cut into approximate 1-inch squares. Arrange the pieces on a parchment paper-lined baking sheet and freeze for another 30 minutes.
- Add the dark chocolate chips to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each with a spatula, until completely melted and smooth. If your chocolate consistency seems too thick for easy coating, add 1-2 tbsp of melted coconut oil to thin it out.
- Working with just a few caramel pieces at a time, remove them from the freezer and dip each piece in the melted chocolate until completely coated. Let the excess chocolate drip off, then transfer to a parchment paper lined baking sheet. Keep the remaining caramels in the freezer while you work, as they soften quickly at room temperature. If desired, you can also add thin chocolate drizzles or coarse salt for garnish.
- Place chocolates into the fridge until set. They are ready then ready to serve. Store uneaten chocolates in an airtight container in the fridge or freezer.
Notes
- Chocolate note: You can use whatever type of chocolate you prefer. However, if you need the bars to be dairy-free, make sure to choose dairy-free dark chocolate. If you need the bars to be refined sugar-free, use a chocolate that is sweetened with unrefined sugar. I used Hu dark chocolate chips.* You can also use chocolate candy melts which are easier for dipping/coating and create a more snappy/firm chocolate shell (but they usually do contain refined sugar).
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Peanut butter note: Natural peanut butter usually has oil separation. Make sure to mix the oil back in before using. Make sure to use peanut butter with no added oils. The only ingredients should be peanuts and salt. I used Kirkland peanut butter.
- Estimated nutrition assumes 1 1/2 cups of chocolate used because not all of the chocolate ends up on the bars.