Salted Caramel Candies the REAL Way


  • 16 Pitted Medjool Dates
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon maca powder
  • 3 tablespoons tahini
  • ¼ teaspoon sea salt
  • 1 package of Chocolate Chips (about 10 oz)
  • Flaked Sea Salt


  1. Place all ingredients into a Cuisinart or food processor
  2. Blend until all ingredients are integrated almost like a ball
  3. Wrap mixture in parchment paper and place in refrigerator for about 15-20 minutes
  4. Take out of refrigerator and place between 2 pieces of parchment and roll out until about ¾ inch thick.
  5. Cut into small rectangles (you can put the rectangles back in the refrigerator for 10 minutes if the mixture has become too soft).
  6. Create a double boiler. Place 1 inch of water in a saucepan.  Let boil.  Place metal or glass bowl on top of saucepan.  Ensure that bottom of bowl does not touch water. 
  7. Place chocolate chips in bowl, turn heat to medium/low and continue to stir chocolate until fully melted.
  8. Dip each piece of “caramel” candy into chocolate, move around with fork until fully covered with chocolate, remove with fork and set on parchment paper to set.
  9. Continue process until all candy is covered with chocolate.
  10. Sprinkle flaked sea salt on top of each candy.  Let cool at room temperature or place in refrigerator.  Good for several weeks!


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