Makes 24 (1-inch) candies

INGREDIENTS
8-inch baking pan, Food processor, Kitchen shears or sharp knife, parchment paper
120 pitted dried dates, preferably Medjool (about 750g)
1/3 cup almond flour
3 Tab almond butter
1 Tab vanilla extract
1 teaspoon kosher salt
Flaky sea salt, for topping

Line the pan: Cut a rectangular piece of parchment paper to fit in an 8-inch square pan that hangs off 2 sides, creating a sling that will make removing the caramels much easier.

Chop the dates: Use kitchen shears or a sharp knife to finely chop the dates.

Blend the caramel: Place the dates, almond flour, almond butter, vanilla, and kosher salt in a food processor fitted with the blade attachment. Process until a smooth, thick paste forms.

Press and freeze: Transfer the date mixture to the prepared pan and press into an even layer. Freeze for 1 hour to set.

Cut the caramels: Using the sling, remove the date caramel slab from the pan and place on a cutting board. Sprinkle with flaky salt. Cut the caramels into 1/2-inch squares. If desired, wrap the individual caramels in parchment paper. Store in the freezer.

RECIPE NOTES – they are a bit fiddly
Tips for Making Date Caramels
1.  If your dates are dry or hard, consider soaking them first. You should start with supple dates, but in a pinch you can soak your pitted dates for 15 minutes in warm water before processing. Drain off all of the water before chopping and puréeing.

2.  Cut the dates into small pieces before processing. The dates purée faster and blend better with the almond butter and almond flour in this recipe if they are in small pieces before going into the processor. Use kitchen shears or a sharp knife to finely chop.

3.  Don’t blend them alone. Blending the dates with the creamy almond butter and the almond flour helps them blend faster — the fat in the almond butter especially — and makes for a more homogeneous mixture.

Storage: These caramels are best stored in the freezer, where they will remain chewy. Store for up to 3 months in an airtight container there.