Vegan Caramel Macadamia Nut Bites

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 1/2 cups Dates, pitted

• Baking & Spices

  • 1 1/2 cups Dark chocolate, quality dairy-free
  • 1 Sea salt, flaked or coarse

• Nuts & Seeds

  • 3/4 cup Macadamia nuts

• Liquids

  • 1 Water

Found on wifemamafoodie.com

Description

Ingredients

• 1.5 cups pitted Dates
• warm water, if needed for blending
• ¾-1 cup Macadamia Nuts, chopped (can also use another nut, like peanuts, pecans, almonds, or cashews)
• 1.5 cups quality dark chocolate, dairy-free if needed
• Flaked or Coarse sea salt, optional

Directions

• Place your dates into a food processor and pulse until broken up. Continue to blend until it becomes a smooth paste. If its too thick and wont blend, add warm water a tablespoon at a time until smooth, though it should still be thick enough to form a ball (see photo above.)
• Scoop mixture by the heaping tablespoon and place onto a tray lined with a piece of wax or parchment paper. I got exactly 18 caramel rounds, but amount may vary based upon how large you scoop them. Make them as big or as little as youd like!
• After you have the caramel scooped out, cover the top with chopped macadamia nuts. I like macadamia nuts, so I add a lot.
• Place pan into the fridge or freezer for 30 minutes or until chilled and slightly firm. At this point you can make the mounds pretty and shape them into a ball or leave them in a disc shape. Its all personal preference.
• When the caramel/nut bites are chilled and ready to be dipped, begin melting the chocolate. Place chocolate in a double-boiler over boiling water. Stir the chocolate consistently until melted and smooth. Alternatively, you can microwave in a heat-safe bowl on medium power in 30 second intervals until melted. Be careful not to overheat or you can ruin the chocolate.
• As soon as the chocolate is melted and smooth, begin dipping the caramel mounds into the chocolate and use a spoon to cover the top with chocolate.
• Lift the chocolate covered caramels out of the bowl with a fork and tap the fork against the bowl to drain any excess chocolate before placing back on the parchment paper. Repeat until all the caramels have been dipped.
• Sprinkle a bit of flaked sea salt on top and place into the fridge to cool. Store in a container in the fridge to keep fresh. Let come to room temperature before serving.