Raw chocolate caramels 

Sweet date caramel enrobed with rich raw dark chocolate makes for a delicious sweet treat. They’d make fantastic handmade Christmas gifts too! 

Raw chocolate caramels 

Raw chocolate caramels 

By Niki Behjousiar (www.nikibakes.co.uk)

Makes 8-10 | Prep 20 mins plus chilling | Cook 5 mins | Calories 117 (per chocolate)

Serves 4 | Prep 5 mins | Cook 35 mins |



For the raw chocolate:

  • 100g (3½oz) cacao butter
  • 5 tbsp cacao powder
  • 3 tbsp agave syrup
  • ½ tsp vanilla extract

For the filling:

  • 5 Medjool dates, pitted
  • 1 tsp coconut oil
  • 1 tbsp almond butter
  • 1 tbsp water


  1. For the your date caramel, add your dates, coconut oil, almond butter and water to a food processor and blend under smooth. Scrape the caramel into a dish and set aside.
  2. Add the cacao butter to a saucepan and melt gently over a low heat. If it gets too hot, remove from the heat occasionally. Once melted, add the cacao powder, agave syrup and vanilla extract, whisking until smooth.
  3. Use a teaspoon to evenly pour a little chocolate into moulds and place the moulds in the fridge for a couple of minutes to firm up. While they are chilling, keep your chocolate warm.
  4. Once firmed up a little, spoon the caramel mixture into the moulds, trying not to make it touch the sides but rather centred in the middle. Use a teaspoon to spoon the rest of the chocolate evenly on top of each mould, then refrigerate for a few hours until firm.