Divine Chocolate Covered Cashew Caramels

Divine Chocolate Cashew Caramels

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 always have small treats like these or my raw brownies or energy balls 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.

5.0 from 3 reviews
Divine Chocolate Covered Cashew Caramels
Recipe type: Dessert
Prep time: 
Total time: 
Serves: about 30 caramels (depending on size)
  • 75g raw cashew nuts
  • 75g (approx. 10) soft dates (I recommend soft deglet noir or medjool dates) Dry dates will likely not work for this recipe!
  • ¼ tsp sea salt
  • 1 tbsp coconut oil
  • 1 tsp vanilla bean or extract (optional)
  • 30g (1 oz) 70% or 85% dark chocolate
  • 1 tsp coconut oil
  1. In an S-blade food processor, combine dates, cashews, coconut oil, sea salt and vanilla extract. 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).
  2. 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.
  3. While the date and cashew mixture is cooling down, melt the chocolate and coconut oil in a water bath. The coconut oil helps avoid the chocolate stick to the caramel layer, but is not necessary if you prefer to avoid it.
  4. Once melted, pour 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.

Divine Chocolate Cashew Caramels

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5 thoughts on “Divine Chocolate Covered Cashew Caramels”

  • These are so quick and easy… and taste so luxurious.
    I doubled the recipe and added sprinkling of desiccated coconut on top to make them look pretty…
    My blender started to struggle slightly so I’d blend in two batches if doubling up.
    Also.. can I check if they should be left in the freezer or fridge?

    • I’m so glad you love them! And great idea with the coconut on top! I always store mine in the freezer as I like them quite hard. And depending on the temp of your fridge, the chocolate coating may start to soften. But test it out and see how you like them better.

  • This was a winner! I did switch out the cashews for almonds. I much prefer the almond nut over cashews. However, either way it was delicious and easy to make. Looking forward to trying another recipe.

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