I’m revisiting old recipes on my blog that I’ve completely forgotten about. This date caramels recipe is based on these chocolate covered salted caramel ‘fudge’ that I shared back in 2018 (how was that 6 years ago?!). I make a lot of very easy, very few ingredient recipes, but this is easily one of the simplest I’ve ever created. I originally called them fudge, but on reflection they are more like caramels/toffees than fudge.
Why I love this date caramels recipe:
I wanted to create a similar recipe, but easier with even fewer ingredients (because sometimes even 4 ingredients can be too many!). This date caramels recipe only calls for 3 ingredients, including salt, which I wouldn’t class as an ingredient. So really you only need 2.
What are those 2 ingredients I hear you ask? Well you may already be able to guess, but if not, the two ingredients in question are:
- Dates
- Tahini
- (and a pinch of salt)
That’s literally it! You blend those together, freeze or refrigerate then slice into candy/toffee shaped rectangles and enjoy! I went a step further and wrapped them up in pieces of parchment paper that I cut up to make them look like ‘real’ caramels that you would buy in the shops. This way you can gift them to friends/family or even hand them out to trick or treaters on Halloween instead of shop bought sweets (or you can do a mixture of both – why not!).
Why you should try this date caramels recipe:
Healthier – I’m only using two ingredients to make these date caramels – whole dates and tahini. Dates are loaded with fibre, potassium, magnesium, and antioxidants. Tahini contains heart-healthy monounsaturated and polyunsaturated fats that also help with satiety and satisfaction.
Allergy friendly – this date caramels recipe is vegan, gluten free, soy-free, egg-free and refined-sugar-free. It’s also nut-free since I’m using tahini (a sesame seed butter) instead of something like peanut butter. Great to make for kids parties if anyone has an allergy or a food intolerance to things like dairy, gluten, etc.
Easy to make – Because this date caramels recipe skips the traditional caramelisation process, they’re quicker to make and don’t require cooking on the stove. There’s no need to faff about with a thermometer, instead all you need to do is blend the ingredients together, press into a cake tin and slice. Job done!
Less processed – Unlike regular caramels which are made with things like refined sugar, butter, condensed milk and corn syrup, we’re only using whole dates and tahini to make this version. Both dates and tahini are great whole foods to use in desserts. Dates are naturally sweet, packed with fibre and research shows that they don’t negatively impact blood sugar levels even though they’re high in carbs. As well as being a source of healthy fats, tahini is also a rich source of B vitamins, vitamin E, and other minerals, such as magnesium, iron and calcium.
What you’ll need to make this date caramels recipe:
Dates – Medjool dates are ideal because they’re naturally soft, rich, and caramel-like. I always use ethically sourced Palestinian Medjool dates like this brand. If using a drier variety, you may need to soak them in hot water for 10 minutes, then drain before adding to the blender.
Tahini – I always use Lebanese tahini. It has the best taste and the most amazing runny consistency, which massively helps with the blending process. I use this brand.
Salt – Adding a pinch of salt enhances all the flavours and give this recipe a salted caramel feel, which makes them even more moreish and enjoyable.
How to make this date caramels recipe:
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Add the dates, tahini and salt to a food processor and blend until combined.
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Press into a loaf tine (I used a 22×12 cm loaf tin). Freeze for 30 minutes or refrigerate for 2 hours.
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Slice into small rectangles. You can make them as big or as small as you like. I sliced mine into 20 pieces.
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You can optionally wrap them up in cut up pieces of parchment paper to make them look like ‘real’ caramels.
How to store your date caramels:
Store in an air-tight container at room temperature or in the fridge.
These date caramels are:
- Healthy
- Vegan
- Gluten-free
- Nut-free
- Soy-free
- Dairy-free
- Easy to make
- Made with only 2 ingredients
- Great as a healthy dessert
- Great as a snack
- Great as an edible gift for friends and family
- So tasty!
Date Caramels Recipe
Ingredients
- 250g Medjool dates* or soft dates
- 4 tbsp Tahini
- Pinch of salt
Instructions
- Add the dates, tahini and salt to a food processor and blend until combined.
- Press into a loaf tine (I used a 22×12 cm loaf tin). Freeze for 30 minutes or refrigerate for 2 hours.
- Slice into small rectangles. You can make them as big or as small as you like. I sliced mine into 20 pieces.
- You can optionally wrap them up in cut up pieces of parchment paper to make them look like 'real' caramels.
- Store in an air-tight container at room temperature or in the fridge.
Nutrition
Would these be ok without the salt? I’m on a low sodium, low sugar diet now for a heart condition.
Hi Jana 🙂 Of course, feel free to leave out the salt.
They tasted great but too sticky to be cut and put into shapes. Did I do anything wrong? I left them to refrigerate overnight!
Can’t wait to try, is that the calories for the whole recipe or a certain “grams”?
How long do them keep?
How long can they be stored for?
Can you do in a nutribullet and must be food processor to really work? Thank you
Are the dates weighed with the pips or after the pips taken out?
I weighed them with the pips taken out 🙂