Healthy Salted Caramel Chocolate Hearts
Serves: 14 servings
  • 2 cups (220 grams) pitted deglet noor dates
  • 1 cup (120 grams) unsalted dry roasted peanuts
  • ½ cup (60 grams) flaxseed meal
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • Olive oil cooking spray
  • 1 cup (6 ounces) bittersweet (60% cacao) chocolate chips
  • ¼ cup (2 ounces) coconut oil
  • ½ teaspoon sea salt flakes
  1. Place the dates, peanuts, flaxseed meal, vanilla, and salt in a Vitamix or other high-powered blender and, with the aid of the tamper tool, process until smooth.
  2. Roll the dough out to a thickness of about ½ inch. Using a heart shaped cookie cutter measuring 2¼ inches x 1¾ inches, stamp out 14 hearts.
  3. Spray a wire rack with olive oil cooking spray and set it over a parchment lined baking sheet.
  4. Put the bittersweet chocolate and coconut oil in a microwave safe bowl or measuring cup and microwave on high for 1 minute. Stir and put it back in the microwave for 15 second intervals until the mixture is completely melted, stirring after each interval. Alternatively you can melt the chocolate and coconut oil in a double boiler over barely simmering water.
  5. Drizzle the chocolate evenly over the hearts and sprinkle some sea salt flakes in the center of each.
  6. Let chocolate set/harden before removing the candies. Store in the refrigerator or freezer.
For best results, use the measurements in grams for the candy dough.
Recipe by Queen of My Kitchen at