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Salted Chocolate Mixed Berry Caramels

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Impresión
Tiempo de preparación1 hora y 30 minutos
Sirve8

Salted Chocolate Mixed Berry Caramels are a unique twist on classic caramels, combining naturally sweet date caramel with fresh California Giant Berries and a touch of sea salt. Coated in smooth dark chocolate, these chewy, berry-infused squares are the perfect blend of sweet, salty, and fruity indulgence!

INGREDIENTES

  • 2 cup medjool dates, pitted
  • 3 tbsp almond butter
  • 2 tbsp almond flour
  • 1 tbsp warm water
  • 1/2 cup mixed California Giant blueberries, blackberries, raspberries and strawberries, cut into tiny pieces
  • 3.5 oz dark chocolate, melted
  • Pinch of sea salt for topping on each caramel

DIRECCIONES

      • Start by adding the dates, almond butter and flour, and warm water into a food processor and mix until it combines creating a date ‘caramel’ paste.
      • Place the caramel paste on a parchment lined baking tray. Next, using your fingers, gently fold in the mixed chopped berries, so that they mix into the date caramel paste. Now flatten the caramel paste into a thin square layer - about 1/3 inch thick. Pop this into the freezer to set for 1 hour. Once it’s ready, remove and cut the caramel paste into small squares.
      • To coat the caramels, have a bowl with the melted chocolate ready. Place one caramel square on a fork and hold over the chocolate bowl. Take a spoon with the other hand and pour the melted chocolate over the caramel until it’s coated on top and around the sides (let the rest of the chocolate drip through the fork back into the bowl). Place the chocolate covered caramel on a parchment lined sheet. Top the square with sea salt and repeat until you’ve covered all the squares. Pop in the freezer to set for at least 20 minutes and then enjoy!

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