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These salted caramel bites use natural sugar from dates for sweetness with just the right amount of salt.

Salted Caramel Bites
Servings:

serving time20 servings

Ingredients

  • 1 cup pitted dates, soaked for minimum 2 hours

  • 1/2 cup cashew butter

  • 2 tablespoons coconut oil

  • Pinch of coarse sea salt for finishing

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Transcript

- Hey guys, I'm Michel, welcome to Pretty Healthy. Today we're making a sweet and salty treat, not just because that flavor combination is amazing, but because it's sweetened with something that has no processed sugar and then finished off with the perfect amount of salt. It's sweet and it's salty, just like I like it. Christopher, my friend, is helping us out today and he is a little too excited about what we're making. Calm down, Christopher. But we'll go ahead and get started. So today we are making salted caramel bites and these are our star ingredient. These Medjool dates and they come the Middle East, so North African regions. They are the main source of sweetness in our dessert. They have a lot of health benefits. They're high in magnesium, which regulates blood pressure. You can find these at pretty much any store, I like to get them in the bulk section, 'cause you don't have to overbuy them, you can buy as many you need. Make sure you look out though, 'cause you could buy them pitted or not pitted and the pits are brutal. Don't ever put them in your garbage disposal, I almost ruined mine last week. Throw them in the trash if you have to pit them yourself. So I'm gonna pass these over to Christopher, 'cause we're not using these, we're actually going to use dates that have been soaked for a couple hours. And this is just gonna make them less viscous and easier to blend, because this blender is gonna have quite the job blending these ingredients together to make our caramels. So let me show you the rest of the ingredients. Cashew butter, coconut oil, and sea salt. So I'm just gonna strain these dates and these are gonna go straight into our blender. I love how few ingredients this has, makes it so easy. So we're just gonna plop in the coconut oil. Then I'm gonna add in my cashew butter. I love cashew butter, 'cause it is one of the most mild tasting nut butter, so it really tastes thick and creamy like butter, but obviously the vitamins and minerals naturally found in cashews is so much better than the saturated fat found from butter. And then we're just gonna blend this. This is really thick, so you might have to help out the blender from time to time. You think it's blended, wait a little longer. Oh, there we go. So that looks pretty cohesive. The next step is just to transfer this into a little pan. This is lined with paper, which is gonna help us out later. Gonna use a spatula and just get as much of it out as possible. I never wanna leave any behind. All right, then we're gonna use the spatula and smoosh it, that's a technical term. Make sure it gets to every edge, so it gets nice and pretty. Also try to make sure that the thickness is consistent throughout the whole pan. Awesome, that looks beautiful. Next we're just gonna finish with a little bit of flaky sea salt on top. I think there's nothing better than sweet and salty together. So it looks like snow. Closest thing to snow we get in LA. And they're done. They just have to go in the freezer for a couple hours. Christopher, you wanna go get some coffee? It's a date. Get it, like a coffee date? Anyways, we're gonna go get some coffee. I want you to check out my Pretty Healthy tip of the day. Today I'm gonna talk to you about one of my favorite superfoods, flaxseeds. Flaxseeds are so high in fiber. Just two tablespoons of this has four grams of fiber. Also, they have a ton of omega-3 and omega-6 fatty acids. It is important to get flaxseeds ground though, because full flaxseeds has a shell that can pass through your digestive system completely undigested. I love to sprinkle it onto everything, salads, smoothie bowls, even on top of the caramels we're making today, that would actually be great. Also, flaxseeds can be combined with water and it makes a vegan egg substitute. Pretty cool if you ask me. They're ready. So I'm just gonna pull this out of the pan and all that's left, besides eating them, is cutting these into whatever bite size pieces you like. I'm gonna do about an inch by an inch, give or take. You will want to store these in the freezer, 'cause the coconut oil is what's keeping them together and the melting point for coconut oil is about 72 degrees. Look, Chris, this one's Chris sized. Here, I'm just gonna put this in front of you, there you go. This one's Michel sized. Gonna plate these up. I actually think the salted caramel and coffee are gonna go together perfectly, but we don't know 'til we try. Ready? These are my favorite. I ate a whole batch of these in 24 hours once. I love the flakiness of the sea salt, the creaminess of the cashews, and the subtle sweetness from the dates. So good. You should definitely make these as your go-to treat when you're craving something a little sweet. Hope you give them a try.

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