Name: Chocolate-Dipped Peanut Butter, Miso and Date Caramels
Ingredients: 1 tablespoon coconut oil, (melted plus more for brushing); 1 1/2 cups tightly packed putted soft Medjool dates (14 ounces); 1/2 cup natural peanut butter; 2 tablespoons chia seeds; 1/4 cup flaxseed meal; 2 tablespoons white miso paste; 1/4 teaspoon ground nutmeg; 1 teaspoon pure vanilla extract; 3.5 ounces 85% dark chocolate, (broken into chunks); 1 teaspoon flaky sea salt

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How this works

Chocolate-Dipped Peanut Butter, Miso and Date Caramels

These decadent caramels hide their healthful status. To make 100 percent vegan, just use vegan chocolate.

Course: Dessert

Keyword: caramel, caramels, chocolate, dates, holiday desserts, holiday recipes, peanut butter

Servings: 1-inch squares

Calories: 63kcal

Author: Lindsay Maitland Hunt

Ingredients

1 tablespoon coconut oil, melted plus more for brushing
1 1/2 cups tightly packed putted soft Medjool dates (14 ounces)
1/2 cup natural peanut butter
2 tablespoons chia seeds
1/4 cup flaxseed meal
2 tablespoons white miso paste
1/4 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
3.5 ounces 85% dark chocolate, broken into chunks
1 teaspoon flaky sea salt

Instructions

Brush an 8½ by 4½-inch loaf pan with oil, and line with parchment paper that hangs over each side by 1 inch.
In a food processor or blender, combine dates, peanut butter, chia seeds, flaxseed meal, miso, nutmeg and vanilla. Process on high until you have a smooth paste and mixture forms a ball.
Scrape paste into prepared pan and pat until smooth. Fold overhanging parchment down and press down with a second loaf pan. (If you don’t have one, no worries—the caramels will turn out fine!) Freeze 1 hour.
Brush a wire rack with coconut oil and set over a rimmed baking sheet. Line a cutting board with parchment. Turn caramels out of pan onto cutting board so the bottom is face up. Top with parchment from the pan and roll out to ½ inch thick. Cut caramels into 36 (1-inch) squares.
Place chocolate in a microwave-safe bowl and microwave in 15-second bursts, stirring after each, until melted. Stir in melted coconut oil. Use a fork to dip a caramel into melted chocolate. Place on the prepared rack, let set for 5 seconds, and then sprinkle with sea salt. Repeat to coat remaining caramels. Freeze 1 hour before serving.

Notes

Excerpted from Help Yourself: A Guide to Gut Health for People Who Love Delicious Food © 2020 by Lindsay Maitland Hunt. Photography © 2020 by Linda Pugliese. Reproduced by permission of Houghton Mifflin Harcourt.

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