Salted Pistachio Date Caramels 🍫

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Rich, chewy, and perfect for hormone-supportive snacking (or gifting yourself)

Hey friends ☀️
In preparation for Shami Immigration Day, I knew I wanted to make my famous chocolate-covered dates — but I kept seeing a version on Instagram where the dates are blended in a food processor first, and I had to try it.
I’ve been craving something sweet but still nourishing—something that feels like a treat and honors the way I want to eat: simple, whole ingredients with no weird stuff. Enter these Salted Pistachio Date Caramels—chewy, crunchy, chocolate-covered squares that taste like candy but are totally in line with a Mediterranean-style, whole-foods lifestyle.

They’re naturally sweetened, rich in fiber and good fats, and take less than 20 minutes to make. Make a batch, pop them in the freezer, and thank your past self whenever you reach for one.

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✨ highlights:

  • Dates → Fiber, magnesium + natural sweetness for blood sugar balance

  • Pistachios → Plant-based protein + antioxidants to support egg health

  • Dark chocolate → High in polyphenols + iron = improved circulation and mood

  • Flaky salt → Because balance, always

Ingredients (makes ~16 squares):

  • 1 cup Medjool dates, pitted (about 10)

  • ½ cup shelled pistachios (unsalted)

  • 1 teaspoon coconut oil

  • ½ teaspoon vanilla extract

  • Pinch of fine sea salt

  • ½ cup dark chocolate chips or chopped bar (70%+)

  • Flaky sea salt (like Maldon), for topping

Instructions:

  1. Prep the filling:
    Blend dates, pistachios, coconut oil, vanilla, and a pinch of salt in a food processor until a sticky dough forms. It should hold together when pressed.

  2. Shape into a slab:
    Line a small container or loaf pan with parchment. Press the mixture firmly and evenly into a ½-inch thick square or rectangle. Freeze for 30 minutes.

  3. Slice into squares:
    Remove from the freezer and cut into bite-sized squares (about 1” each). Return to the freezer while you melt the chocolate.

  4. Dip in chocolate:
    Melt dark chocolate in a double boiler or microwave (30-second increments, stirring in between). Dip each square in chocolate, using a fork to coat and shake off excess. Place on parchment-lined tray.

  5. Top + chill:
    Sprinkle with flaky salt before the chocolate sets. Chill in the fridge or freezer until firm.

  6. Store:
    Keep in an airtight container in the fridge for up to 10 days or in the freezer for longer.

🥄 Meal Prep Tip:

Make a double batch and keep in the freezer for that 3PM “need something sweet but also supportive” moment.

With sticky fingers and a sweet tooth,
Stephanie | @egypsy_ 🍫✨