Dark Chocolate Covered Caramels



1 1/2 cup unsalted, roasted sunflower seeds

2 cups dates

1/2 tsp fine sea salt

3/4 cup dark chocolate

Dash of sea salt

Line an 8 x 8 pan with wax paper.  Place first three ingredients in a food processor and blend until dough like. Press date/nut mixture evenly throughout pan.  

Melt dark chocolate in a double boiler.  Once chocolate is melted, pour onto the date/nut mixture and spread evenly.  Sprinkle with a dash of sea salt.  

Let chocolate cool at room temperature until firm.  Slice to desired portions and place in the refrigerator.  Chill for 15 minutes.  Caramels can then be removed easily and placed in airtight container.   

Stays fresh up to two weeks-if they last that long!  Enjoy!

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