Quick and easy, dairy free, vegan caramels

Treat yourself and your loved ones to these dairy-free almond butter sea salt caramels. They are quick to make in six easy steps. No one is ever going to complain about receiving them as a gift. You can roll them in chopped almonds or grated chocolate to finish them. I like plain cacao powder.

A coarse sea salt, such as coarse Cornish sea salt, works best in this recipe. Fine grain salt won’t achieve the same result.

As tempting as it is to whack everything in the blender together, be sure to take the extra step to disperse the coarse sea salt through the mixture by folding it in by hand so you have whole grains of sea salt throughout, giving ‘pops’ of saltiness.


I used smooth almond butter but crunchy almond butter adds an interesting texture.

Don’t get separation anxiety: if your caramel mixture splits, add 2 tablespoons of water and blend again until it comes together in a lovely glorious gloop.

This mixture is enough to fill a 6-inch square tin for freezing.

Storage: These will keep in the freezer for up to 3 months. Best eaten straight from the freezer.


Makes 25

  • 1 cup Medjool dates, pitted
  • 3/4 cup almond butter
  • 1 tablespoon coconut sugar
  • 1 teaspoon vanilla extract
  • 5 tablespoons cacao powder
  • 6 tablespoons melted cacao butter (measured after melting)
  • 3/4 teaspoon coarse Cornish sea salt


  1. Remove the pits from the dates and soak the dates in water for 20 minutes. Drain well, reserving 4 tablespoons of soak water.
  2. In a high-speed blender, whizz together the almond butter, soaked and drained Medjool dates, coconut sugar and vanilla extract with 4 tablespoons of soak water from the dates. Blend until really smooth.
  3. Add the cacao powder and melted cacao butter and blend again. You should now have a lovely glossy caramel mix.
  4. Transfer to a bowl, stir in the coarse sea salt so it is well dispersed.
  5. Place the mixture in a tin lined with parchment. Freeze until firm, remove from the tin and form into pieces.
  6. Finish the caramels with a dusting of cacao powder.


Store in the freezer until required. These are best eaten straight from the freezer.