These are a soft chewy, caramel sweet, made without refined sugar. I use medjool dates to sweeten and Lucuma Powder helps with both the sweetness and caramel flavour. You can leave them as they are, or dip them in raw chocolate which is really delicious. I have now adapted this recipe to be oil and salt-free, if you wish. I have used coconut butter, the whole entire flesh of the coconut, instead of coconut oil. Then I just leave the salt off as well as we are pretty much added salt-free at home.
I use coconut butter preferably, but coconut oil also works well. To melt the coconut butter or oil, use a very low temperature. Either regulate the temperature using a candy thermometer and turning the heat on and off, or without a thermometer you should be able to touch both the coconut and bottom of the pan without it feeling hot.
The Lucuma Powder is great for both its natural caramel flavour and its sweetness, do try and get some but you can leave it out and it will still be tasty.
Makes 16-20 small sweets
Preparation time: 30 minutes
Freezer Time: 30 minutes
- 1 cup medjool dates
- 1/2 cup tahini
- 4 tablespoons coconut butter, heated till soft
- 1/2 teaspoon sea salt- optional
- 1 teaspoon Lucuma Powder
- Soak your pitted medjool dates for about 15 minutes in hot water, drain and process in a food processor or high speed blender. It will turn into a paste.
- Add remaining ingredients and blend or process until all combined. It will be a very thick mix.
- Spoon into your container, I used a silicone loaf tin which gave me a good height on the sweets.
- If you wish, add a sprinkling of sea salt crystals over the top. I now leave the salt out, still delicious.
- Pop in freezer for at least 30 minutes.
- Take out and cut them up into small rectangular sweets. Dip in chocolate using toothpicks if desired.
- You can store in the refrigerator, or if you want them quite firm keep them in the freezer till just before you want to eat them.
These will keep for at least 2 weeks.