Chocolate Espresso Caramel Hearts (Dairy-Free/Gluten-Free) (Edit recipe)

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What every woman wants; chocolate with a beauty boost! Dreamy date caramel with collagen peptides & espresso salt. Talk about an incredible combination! Low sugar, with protein from the collagen and way healthier than any chocolate caramels you’d buy at the store - and more delicious! Don’t forget to SAVE this recipe. While perfect for Valentine’s or Galentine’s Day, you can make these healthy chocolates anytime and store them in the fridge for when those chocolate cravings hit.

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PREP TIME

30 minutes to 35 minutes

COOK TIME

—

INGREDIENTS

6

Serves: 20

Ingredients

1 tsp Instant Coffee, Or espresso powder
0.25 cup Hot Water, Boiling water
0.75 cup Organic Pitted Medjool Dates - Thrive Market, 8 large Medjool dates, pitted and sliced in half
2 cups Extra Bitter-Sweet Mini Dark Chocolate Chips (Bulk) - Pascha, Melted
1 Tbsp Unflavored Collagen Peptides Powder - Further Food
0.25 tsp Espresso Finishing Salt - Texas Salt Co.

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine coffee with boiling water in small bowl. Add dates. Allow to sit 20-30 minutes for dates to soak up the coffee.
Meanwhile, fill 20 heart-shaped (or other shape) molds from a silicone candy mold with 1/2 tsp-1tsp melted chocolate in each one. Use a clean, small paint brush (see pics above) to cover bottom and sides of each mold with melted chocolate. Refrigerate 15 minutes for chocolate to set.
Place soaked dates in mini food processor; pulse “chop” until dates resemble a creamy caramel with tiny flecks of dates. Scoop into a bowl. Stir in collagen powder and espresso salt until combined.
Spoon about 1 tsp date caramel into each chocolate mold, spreading out slightly to almost fill each mold.
Spoon remaining melted chocolate over date caramel to fill each mold, completely covering date caramel.
Place mold back in refrigerator for 20-25 minutes for chocolate to completely set. Makes 20 (2-inch wide) chocolate hearts. Store leftover chocolates in an airtight container in the fridge for up to 2 weeks.

Notes

Dairy-free. Egg-free. Gluten-free. Grain-free. Nut-Free. Low-sugar.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	28
Fat:	0 g
Carbohydrates:	7 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	8 mg
Fiber:	1 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.