Salty Date Caramel Bars

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Salty Date Caramel Balls

Ingredients

• 1 Cup Packed Medjool Dates, Pitted
• 2 tbsp Chunky Peanut Butter
• 1/2 tsp Vanilla
• 1/8 tsp Salt
• 1 tbsp Warm Water
• 2 tbsp Almond Flour
• 4oz Bar Lily's Dark Chocolate
• Himalayan Salt, for Sprinkling

Instructions

1. Add dates, peanut butter, vanilla, salt, and warm water to a food processor. Blend until completely smooth, scraping down the sides as needed. Add almond flour and process until combined.
2. Divide the date mixture into 20 even chunks. Use a food scale if uniformity is desired. Roll balls with hands until round. Place on a plate lined with parchment paper. Freeze for 203 hours.
3. Melt chocolate in a double boiler. Remove caramels from the freezer. Using a spoon, dip each ball into melted chocolate until coated. Set on a piece of parchment paper to dry. Sprinkle each ball with pink salt.
4. Store in the refrigerator and serve chilled.

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