Low Iodine Gluten Free Date Caramel Bites
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Learn more →Ingredients
16 servings
For the base
- 1 ½ cups almond flour
- ½ cup gluten free oats
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
- ¼ tsp salt
For the date caramel
- 2 cups medjool dates, pitted (about 20 dates)
- 3 tbsp almond butter
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 2–3 tbsp warm water
For the chocolate drizzle
- ½ cup dairy free chocolate chips
- 1 tsp coconut oil
- flaky sea salt, for sprinkling (optional)
Can be omittedflaky sea salt
Instructions
- 1
Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles later. If your dates feel firm or dry, soak them in warm water for 10 minutes, then drain and pat dry before using.
- 2
Add the almond flour, gluten free oats, melted coconut oil, maple syrup, and salt to a food processor. Pulse 10–12 times until the mixture clumps together when pressed between your fingers and resembles wet sand.
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