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Ingredients:
1 cup packed medjool dates, soaked
1 T nut butter
½ tsp vanilla
1 T warm water
¼ tsp salt
2 ½ T flour
120g dark chocolate
Flaky salt
Directions:
Add dates, nut butter, vanilla, salt and water to food processor. Blend until completely smooth. Add flour and process until incorporated.
Line a pan with greased parchment paper and place mixtures on top, smoothing it with another greased sheet of parchment paper. Caramels should be about ½ inch thick.
Place in freezer for one hour, and melt the chocolate. Remove caramels, cut into 12 small squares and dip in the chocolate. Put on a piece of parchment to dry and sprinkle with sea salt.
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