Divine sums up exactly how I feel about these chocolate covered raw cashew “caramels”. Made from a few simple natural ingredients, they taste surprisingly like real chocolate caramels! And chances are you probably already have the ingredients needed in your cupboard.

I love having small treats like these in the freezer to substitute other common sweets. They’re especially great for kids, and have none of the nasty additives found in common candy bars. While dates do contain natural sugars they also contain fibre, which help balance the release of energy and insulin. And in combination with the healthy fats from the cashews and coconut oil, you’re in for a balanced and satisfying treat.


Makes about 20-25 caramels (depending on size)

  • 100 g raw cashew nuts
  • 100 g (approx. 15) soft dates (I recommend soft dates like deglet noir or medjool dates) Dry dates will likely not work for this recipe!
  • ¼ tsp sea salt
  • 1 tsp coconut oil
  • 1 tsp vanilla bean or extract (optional)
  • 45g (1.5 oz) 70% or 85% dark chocolate


  1. In an S-blade food processor, blitz cashews broefly until they become a fine flour.
  2. Add in dates, coconut oil, sea salt and vanilla bean and process until the mixture starts sticking together and the oils from the nuts are starting to release (you can usually see the mixture becomes shiny and “wet” looking). But be careful not to over process as that can make it difficult to cut them later on (but if this happens they’ll still taste amazing)
  3. Remove the sticky date and cashew mixture from the food processor and place on a piece of non stick parchment paper. Fold the parchment paper over so one end covers the mixture and flatten the mixture using your hands. Shape the mixture to a flat square and place it in the fridge/freezer while you melt the chocolate.
  4. While the date and cashew mixture is cooling down, melt the chocolate in a water bath.
  5. Once melted, pour the chocolate over the cooled caramel square and put it back in the freezer to set for minimum 30 mins. Cut the caramels into small squares and store them in the freezer to keep them chewy.

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