• Line a 7 x 5-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bites out easier for cutting.

  Place the dates (remove stones), nut butter, coconut oil, protein powder and vanilla in a food processor and process until mixture is a sticky dough.

  Press the caramel mixture into the lined pan in an even layer, dampening hands if needed. It should ideally be 2-3 cm thick (about 1 inch).

  Freeze for 30 minutes. Remove from the tin and peel the paper off. Cut into 16-20 small squares, about 2×2 cm (3/4 inch). Place back into the freezer until ready to coat in chocolate.

  Line a tray or dish with parchment pager ready for the coated caramels.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted use two forks to hold each date caramel and one by one, dip into the melted chocolate and roll around until fully coated, then place on the parchment lined tray.

  Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 

  Drizzle any excess chocolate over the caramels and sprinkle with flaky salt if desired, then chill until chocolate has set.

  Store in the freezer for up to 3 months. They are best eaten straight from frozen.