Paleo Chocolate Treat with Hickory Smoked Sea Salt

A Paleo Chocolate Treat

Who doesn't like a paleo chocolate treat? These chewy chocolate bites offer a sweet and salty delight to tantalize your taste buds! The best of both worlds for sure. In this recipe, I'm combining the natural sweetness of dates pureed into a beautiful paleo caramel sauce with a dairy free chocolate and finishing them off with a sprinkle of hickory smoked sea salt. This little treat would be perfect for any special occasion throughout the year, especially for parties and the holidays.

When I announced my nutritional therapy and Beautycounter business, I gathered all of my favorite ladies and made a few sweet treats. This was one of them and they sent everyone reaching for more! They are best when they are served cold. I hope that you enjoy them as much as they did.

Paleo Chocolate Treat for the Holidays

Medjool Dates: 

If you haven't tried this variety of dates, you must! They offer a soft, sweet and delicious caramel-like taste that works wonderfully in cookies and other sweet treats. Unlike regular dates that fall in the semi-dry category, Medjool dates are soft and are picked early in the ripening season. These dates offer dietary fiber, vitamins and minerals like potassium, manganese, and vitamins A and B. This type of date works well as a natural sweetener for baked goods but still does contain a good bit of sugar at 32g for 2 dates.

Carob Powder: 

Carob powder is found a lot in Autoimmune Protocol treats because it is a caffeine free substitute for cocoa powder. It has a deeper roasted taste, that it seems you either love or hate. But I have come to enjoy it, especially in homemade carob chips. I decided to add a small amount to this recipe to add to the flavor profile.

Sea Salt: 

I highly recommend San Franciso Salt Company's hickory smoked sea salt for this recipe. Their French Grey is equally delicious and I prefer it for my nightly meals too. Several years ago, I learned about the difference between grey and pink sea salt. French Grey is rich in magnesium whereas Pink Himalayan sea salts have higher amounts of iron in them. Whenever you are looking for a brand, you want to make sure you are looking at the sourcing (as with everything). Think water pollution.

Paleo Chocolate Fudge featuring Enjoy Life

Paleo Chocolate Caramel Bites with Smoked Sea Salt

Recipe Type: Sweet Treat, Fudge

Author: Radiating Wellness

Prep time: 1 hour

Cook time: 20 mins

Total time: 1 hour 20 mins

Serves: 18


Chocolate Part:

  • 1 bag Enjoy Life Mega Chunk semi-sweet chocolate chips

  • 2 1/2 tablespoons of cold-pressed, unrefined coconut oil

  • 1 tablespoon of grass-fed ghee

  • 1 1/2 tablespoons carob powder

  • 1 tablespoon of coconut butter (or coconut manna)

Caramel Part:

  • 11-12 Medjool dates + hot water

  • 3 tablespoons reserved water from dates soaking

  • 2 scoops Vital Proteins collagen peptides

  • 1/2 teaspoon vanilla

  • 1 teaspoon coconut cream

  • Mini unbleached, parchment paper cupcake wrappers

  • Hickory Smoked Sea Salt or French Grey (I prefer the company San Francisco Salt Company


  1. Put the Medjool dates into a small dish and add enough hot water to cover the top. Allow them to soak for at least an hour.

  2. Prepare mini muffin tins with parchment paper liners.

  3. Reserve 3 tablespoons of water from the soaked dates and add to food processor.

  4. Drain the remaining amount of water and add the dates with the coconut cream to the food processor.

  5. Puree until it combines and makes a nice paste.

  6. Add the vanilla and collagen peptides. Combine.

  7. Set aside

  8. Using a double boiler, add water in the bottom and heat over low-medium. (If it starts to boil, you will want to reduce to low or remove from heat.)

  9. Add the bag of Enjoy Life chocolate, ghee, and coconut oil to the top boiler. Stir often.

  10. Once melted and combined, add in carob powder and stir.

  11. Then add in coconut butter.

  12. Add in caramel date mixture and stir gently to combine.

  13. Scoop a small amount into each prepared liner.

  14. Sprinkle the top with hickory smoked sea salt.

  15. Put into the refrigerator so they can set. They can also be put into the freezer and then removed 5 minutes before. Best when served chilled.


I have found that parchment paper liners are the best for these so they do not stick. [br][br]They will soften if let set out for a long period of time because of the coconut oil. Best when served chilled. [br][br]To avoid dairy completely, sub in 1/2 tablespoon of coconut oil for the ghee.

Chocolate and Caramel Bites with sea salt