If you’ve ever wished your Halloween candy could be just a little cleaner, these homemade Rolos are for you. They’re chewy, chocolatey, and perfectly sweet — made with just three simple ingredients and no refined sugar.
These little bites taste like the classic candy, but instead of caramel, you’ll be using soft Medjool dates. The combination gives you that same gooey texture without any added junk — just wholesome ingredients that still satisfy every chocolate craving.
And the best part? They’re no bake, refined sugar free, and gluten free, and take under 20 minutes to make. Just melt, fill, freeze, and enjoy!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why Go Homemade?
- Customize: Adjust flavors and textures to your preference.
- Control the Ingredients: Choose natural, organic, high-quality ingredients without the additives.
- Reduce Sugar: Use healthier refined sugar free sweeteners that won’t spike your blood sugar.
Ingredients
(No measurements needed — just eyeball it based on your mold size!)
- Hot water, to soak the dates
- Organic pitted Medjool dates
- Cashew butter
- Hu organic dark chocolate (my absolute favorite — I can’t use anything else!)
And can we talk about this pumpkin tea towel I used in these photos? It’s from my favorite sustainable towel brand, Geometry — their designs are so cute for fall, and they’re made from recycled materials. Use code COOKINGKATIE for 15% off your order!
Why You’ll Love These
- Perfect for Halloween candy swaps or anytime chocolate cravings
- 3 ingredients only
- Naturally sweetened with dates
- No bake & ready in minutes
- Refined sugar free
- Gluten free & dairy free
How To Make Them
- Soften the dates: Place your pitted Medjool dates in hot water for about 10 minutes to soften. Drain and set aside.
- Melt the chocolate: In a small bowl, melt your Hu dark chocolate with about a tablespoon of cashew butter until smooth. You’ll need around 100g of chocolate chips (give or take depending on your mold size).
- Create the chocolate base: Pour enough melted chocolate to cover the bottom of each candy mold. Freeze for about 5 minutes to firm up.
- Add the “caramel” center: Take small pieces of the softened dates, roll them into little balls, and press one into the center of each mold on top of the set chocolate.
- Seal the candies: Pour the remaining chocolate over the top and around the sides to fully enclose the date center.
- Freeze and enjoy: Freeze for about 10 minutes until firm, then pop them out of the molds and dig in immediately. I’ll link the candy mold I use here — it’s perfect for making bite-sized treats like these.
How To Store
If storing in the freezer – Store in an air tight container or freezer safe bag for up to 3 months. I love making an extra batch of these and freezing them to have on hand!
If storing in the fridge – Store in the fridge for up to 2 weeks in an air tight container.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
FAQs
Can I use peanut butter instead of cashew butter?
Absolutely! Cashew butter gives the creamiest texture and mildest flavor, but peanut or almond butter both work great.
How long do these last?
Store them in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Can I make these without a mold?
Yes — just line a mini muffin tin with liners and follow the same steps.
What kind of chocolate is best?
I highly recommend using Hu organic dark chocolate — it’s dairy free, refined sugar free, and made with simple, high-quality ingredients.
Whether you’re hosting a Halloween get-together or just need a guilt-free candy fix, these 3-ingredient homemade Rolos are the perfect festive treat. Pair them with a cozy fall movie, your favorite pumpkin tea towel from Geometry, and you’ve got yourself a Halloween night upgrade.
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Description
Ingredients
Instructions
-
Soften the dates: Place your pitted Medjool dates in hot water for about 10 minutes to soften. Drain and set aside.
-
Melt the chocolate: In a small bowl, melt your Hu dark chocolate with about a tablespoon of cashew butter until smooth. You’ll need around 100g of chocolate chips (give or take depending on your mold size).
-
Create the chocolate base: Pour enough melted chocolate to cover the bottom of each candy mold. Freeze for about 5 minutes to firm up.
-
Add the “caramel” center: Take small pieces of the softened dates, roll them into little balls, and press one into the center of each mold on top of the set chocolate.
-
Seal the candies: Pour the remaining chocolate over the top and around the sides to fully enclose the date center.
-
Freeze and enjoy: Freeze for about 10 minutes until firm, then pop them out of the molds and dig in immediately. I’ll link the candy mold I use here — it’s perfect for making treats like these.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
