“Life is like a box of chocolates, you never know what you’re going to get”…
Unless you make your own chocolates, and then you can be sure that every single one is caramel-filled.
When given a box of chocolates growing up, and even as an adult, I always tried to pick out and eat all the caramel filled ones. I mean, let’s be real here, no other filling compares to rich, gooey caramel. In fact, according to a survey on Americans’ favorite flavor in a box of chocolates, caramel was number one. No big surprise there.
Speaking of surprises, you can also be sure they aren’t filled with un-romantic things like partially hydrogenated palm kernel oil, corn syrup, sulfur dioxide, and polyglycitol. Yeah, I don’t know what that is either. Those are just a few of the ingredients in 50+ item ingredient list on a Russell Stover box of chocolates.
I devised a plan to make the absolute easiest chocolate covered caramels with:
- No weird ingredients
- No refined sugar
- No cooking or fuss
- No kitchen gadgets needed
- No animal products
- And using simple, healthier, real food ingredients
Then I even made them heart shaped. Just for you.
Add just one more ingredient, and you can make chocolate covered caramel peanut butter hearts.
See how much I love you guys??
Four Ingredient Chocolate Covered Caramels (dairy free, refined sugar free, raw, vegan)
Makes about a dozen chocolates, depending on size of dates
- 12 large medjool dates, pitted (Natural Delights are the only brand I use)
- 1/4 cup coconut oil
- 1/4 cup cacao powder (or cocoa powder)
- 2 Tbsp maple syrup or coconut nectar (or to taste)
optional: sea salt to sprinkle on top (it’s so good!)
You’ll also need a tiny heart shaped cookie cutter, or you can free-style heart shapes with a knife
- Cut out your heart shapes. I carefully removed the pit, then flattened the date on my cutting board using the palm of my hand. Then I used my cookie cutter to cut out a heart. I got two hearts out of one date. If your dates are super soft and gooey, throw them in the fridge for an hour or so to firm up a bit to make cutting them out easier.
- Melt the coconut oil, and stir in the cacao powder and maple syrup.
- I stacked two hearts, for a thicker caramel center. Then I dipped the stuck together hearts into the melted chocolate and rolled it around with a spoon to coat every side. Lay the chocolate covered hearts on a parchment lined plate.
- Place the plate of chocolate hearts in the freezer to firm up for about 10 minutes or so. You can repeat for a thicker shell of chocolate. Sprinkle with sea salt to make them even better.
*For even easier 3 ingredient chocolates, just melt 1/2 cup dairy free dark chocolate chips and a tablespoon of coconut oil in a double broiler and use this in place of the coconut oil, maple syrup, and cacao powder raw chocolate mixture.