• Line a 7 x 5-inch loaf or narrow pan with parchment paper on the bottom and sides leaving some over hanging to act as a handle to get the bars out easier for cutting.

  Add dates, almond butter, almond flour, coconut milk, protein powder, vanilla and salt to a food processor. Blend until completely smooth, stopping and scraping down the sides if necessary to keep things moving.

  Spread evenly into the lined loaf pan, the mixture should be about a ½-¾ inch thick. Smooth it out with the back of a spoon or spatula. Cover and freeze for about 2-3 hours until firm.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave at 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.

  Remove the date caramels and after checking they are firm and set, remove from pan using the parchment paper handles and cut into 16-20 squares depending on your preferred size.

  Skewer each square or use 2 forks to hold each one and dip into the melted chocolate, then place on a rack to dry.

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

  Sprinkle with sea salt as you work, waiting a few seconds so that the chocolate has started to harden a bit and the salt will adhere.

  Put the squares into the fridge for 30 minutes and once chocolate is set and crisp, enjoy your homemade Date Protein Caramels.

  Store in the fridge for up to 1 week or freezer for up to 3 months.