Healthier Hazelnut Caramel Bites
These hazelnut caramel bites are rich, nutty, and naturally sweetened with dates, a wholefood twist on a classic treat using just five ingredients. With a creamy hazelnut-date caramel centre and a crunchy chocolate coating, they’re indulgent yet wholesome. No baking needed, gluten-free and seriously moreish!
Takes 1 hour 15 minutes
Serves 20
Ingredients
- 200 g dark chocolate approx. 1¼ cups, chopped
- 200 g hazelnuts approx. 1½ cups
- 2 tbsp coconut oil
- 100 g soft pitted dates approx. ½ cup, packed
- ½ tsp sea salt
Instructions
Roast the hazelnuts
- Preheat the oven to 180°C (fan 160°C) / 356°F. Spread the hazelnuts on a baking tray and roast for 8–10 minutes, until fragrant and golden. Allow to cool slightly. Rub the hazelnuts in a clean tea towel to remove most of the skins (optional).
Make the hazelnut butter
- Add all the roasted hazelnuts to a food processor and blend for 5–7 minutes, scraping down the sides as needed, until a smooth hazelnut butter forms.
Make the date caramel
- Add the soft pitted dates, coconut oil, all of the hazelnut butter (from step 2), sea salt, and 2–3 tbsp water to a food processor or blender. Blend until very smooth and creamy. If needed, add extra water 1 tsp at a time until spreadable.
Prepare the chocolate coating
- Chop the dark chocolate into small pieces and melt gently using a bain-marie or microwave in 30-second bursts. Stir until completely smooth.
Assemble the bites
- Spoon a small amount of melted chocolate into the base of each mould cavity (about one-third full). Place in the freezer for 10 minutes to partially set. Once set, spoon in the hazelnut-date caramel layer, filling another third of each mould. Finally, top with the remaining melted chocolate. (Optional: stir a few tablespoons of extra chopped roasted hazelnuts into the melted chocolate before spooning it over the top.) Smooth the surface with the back of a spoon if needed.
Set and enjoy
- Chill in the fridge or freezer for at least 30 minutes, or until fully set. Pop out of the moulds and store in an airtight container in the fridge.
Storage
- They keep for up to 2 weeks in the fridge. For the best texture, let sit at room temperature for 5 minutes before eating.
