Dark Chocolate Sea Salt Caramel Pecan Bites
Dark Chocolate Sea Salt Caramel Pecan Bites
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Rich, indulgent and perfectly balanced, these Dark Chocolate Sea Salt Caramel Pecan Bites are the ultimate festive treat. Each bite combines a smooth caramel centre, crunchy toasted pecans and a dark chocolate coating finished with a touch of sea salt. Naturally sweetened and no-bake, they’re an easy yet elegant vegan dessert perfect for holiday entertaining or homemade edible gifts.
Ingredients
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15 pitted Medjool dates
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⅓ cup almond butter
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2–4 tbsp boiling water (as needed)
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1 tbsp melted coconut oil
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½ tsp vanilla extract
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¼ tsp sea salt (+ extra for topping)
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¾ cup roasted pecans, roughly chopped
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250–300 g dark chocolate, melted
Directions
Preheat oven to 325°F (160°C). Spread pecans in a single layer on a baking sheet and roast for 10 minutes. Let cool completely, then roughly chop.
Add dates, almond butter, coconut oil, vanilla, salt and 2 tbsp boiling water to a food processor. Blend until a smooth, thick, sticky paste forms. If too thick, add boiling water 1 tbsp at a time (up to 2 more).
Transfer the date paste to a bowl and stir in the roasted pecans until evenly distributed.
Line a loaf pan with parchment paper, leaving overhang. Press mixture firmly into the pan and smooth the top. If very sticky, drizzle a little melted coconut oil on top to help smooth it out. Freeze for 3–4 hours, until very firm.
Lift out, slice into even squares and dip each one into melted chocolate (or drizzle on top). Place on parchment, sprinkle with sea salt and refrigerate 30 minutes, until set.
Store in an airtight container in the fridge for a chewy texture. Freeze for longer storage and thaw a few minutes before eating.
Recipe Note
Chocolate date pecan squares: an easy no-bake vegan dessert made with Medjool dates, almond butter and dark chocolate perfect for the holidays.