Emma Weymouth’s Delicious Date Caramel Recipes


I’ve been cooking a lot during home with a children recently. They asked to make toffee apples, that were delicious, though creation caramel is utterly disorderly (not to discuss hazardous) so we started experimenting with date caramel. It is so tasty and most healthier. We done this millionaire shortbread and a possess date caramel-filled dim chocolate truffles.

Here, my dual recipes for a tasty – and healthy – after-dinner treat. 

Dark Chocolate Truffles


  • 1 bar of dim chocolate (we used Lindt 70 per cent) 

  • A handful of pitted dates

  • 1 to 2 tbsp of melted coconut oil (depending on a coherence of caramel we want)

  • 1 to 2 scoops of crunchy peanut butter

  • Sea salt


Melt a bar of dim chocolate, and ready a mini cupcake tin lined with some greased cling-film to make a moulds.

Pour a dim chocolate into a moulds to make a shells. Freeze for 10 minutes.

In a food processor, mix a handful of dates, one tablespoon of melted coconut oil, and a salt compartment smooth, afterwards supplement a peanut butter and beat a few times to mix (but keep some crunch).

Once a chocolate shells have hardened in a freezer, take out and put half a teaspoon of a caramel reduction into each.

Freeze again.

Finally, cover a tops with a rest of a melted chocolate.

Freeze one some-more time to set them, afterwards spin out a chocolates and shower with a small some-more sea salt.

Dark Chocolate Caramel Shortbread

Ingredients for a base 

  • 100g cashew nuts 

  • 50g almonds 

  • 12 pitted dates

  • 2 tbsps coconut oil (or we can use groundnut oil) 

Ingredients for a caramel 

  • 175g pitted dates

  • 60ml almond milk

  • 70ml coconut oil (or groundnut oil)

  • 1tsp vanilla extract

  • Pinch of sea salt

Ingredients for a topping

  • 1 bar 90 per cent dim chocolate

  • Handful of dejected almonds, pistachios 

  • Sprinkle of sea salt


Line a bread tin with vellum paper. 

Blend all a mixture for a bottom in a food processor, and widespread out in a tin. (I use a bottom of a potion tumbler to widespread it out evenly.)

In a pan, boil a caramel mixture until a dates are soothing (about 3 minutes). 

Place in a freezer to cold for a few minutes, and start melting chocolate for a topping. 

Pour over a chocolate and adorn with a dejected nuts and sea salt. 

Cool in a fridge and and concede it to set, until it is tough adequate to cut into squares.  

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