GINGER DATE CARAMELS

November 19, 2018 by Renee Tavoularis

Ingredients

2 cups pitted Medjool dates, finely chopped
¼ cup almond flour
3 tablespoons tahini
1 teaspoon ground ginger
1 tablespoon vanilla extract
1 teaspoon sea salt 

Instructions

• Place the dates in a food processor and pulse for 15-20 seconds or until the dates are in very small pieces.
• Add in the almond flour, tahini, ginger, vanilla extract and sea salt. Blend on low for 1-2 minutes or until mixture is smooth.
• Line an 8-inch baking dish with parchment paper. Pour the date mixture into the baking dish and spread evenly with a spatula.
• Place the baking dish in the freezer and let chill for at least 1 hour. Remove and cut into 1-inch pieces.
• If preferred, wrap each caramel in a small piece of parchment paper before storing in an airtight container in the freezer.