Mmmmmm - make your own caramels for a guilt-free sweet treat.

Makes 14-16
1 cup pitted dates (medjools are superior but you can use deglet noors too)
1 tbsp nut butter (peanut, almond or cashew work well)
1 tbsp coconut oil
pinch sea salt
For coating:
150 g unsweetened dark/bittersweet chocolate
or 1/2 c cocoa butter, 1/2 c cacao powder, 1/4 c rice syrup

Line a small tray or plate that you can fit in your freezer with baking paper.
If you are going raw, soak the dates in a bowl with a little bit of water for a few hours until soft. Then drain and mash. Or, if you like, put the dates and 1/3 c water in a saucepan over a medium heat and simmer for a few minutes until the liquid has absorbed. Then you can mash the dates with a fork to make a paste.
Add the nut butter and mix well. Then mix in the coconut oil and salt. You can do all this in a food processor or blender but I find the amount is too small for the blades to work well so mixing by hand does the job perfectly fine.
If the caramel mixture is too soft to easily roll into balls, you can place in the fridge or freezer until it firms up. Once firm, roll tablespoons of the mixture into balls and place into the freezer for at least 30 minutes.
Melt chocolate or chocolate ingredients in a double boiler. Remove the caramels from the freezer and, using 2 forks, roll each ball in the chocolate and place back onto the lined tray. Return all chocolate-covered caramels to the freezer for at least half an hour to harden.
Eat straight from the freezer! Or store in the freezer in a bag or container for up to 2-3 weeks.