Vegan Chocolate Caramel Truffles
These Vegan Chocolate Caramel Truffles are a healthy dessert made with dates for a gooey caramel filling, perfect for a chocolate fix.
Equipment
- Food Processor
- glass bowl
- Pan
- Parchment paper
Ingredients
Caramel Filling
- 1.5 pounds medjool dates about 25 large dates
- 0.25 cup runny almond butter
- 0.25 cup full fat canned coconut milk
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Chocolate Coating
- 1 heaping cup chocolate chips
- 1 tablespoon refined coconut oil
Instructions
Preparation
- If your dates seem at all dry, add to a bowl and soak with water to make processing easier.
- Otherwise, add the pitted dates, almond butter, salt, vanilla and coconut milk to a food processor.
- Process until you get a thick paste with no visible date pieces left.
- Scoop into about 1 inch balls and roll with your hands. If it seems too sticky, just slightly dampen your hands to make it easier to roll.
- Place on a piece of parchment paper, keeping each ball away from the other.
- Stick in the freezer for 10-15 minutes.
Chocolate Coating
- Meanwhile, add the chocolate chips and coconut oil to a glass bowl or small pan.
- Add that pan into another pan with about an inch of water.
- Heat over low/medium heat to melt the chocolate, stirring regularly.
- Take each caramel ball and roll in the chocolate, then place back on the piece of parchment paper and top with salt flakes.
- Add back to the freezer for about 15 minutes & enjoy!
Notes
For best results, I recommend sticking with medjool dates since they have a softer texture than some other varieties. I suggest refined coconut oil to prevent any strong coconut flavor from popping through.
Nutrition
Serving: 1truffleCalories: 140kcalCarbohydrates: 29gProtein: 1gFat: 3gFiber: 3gSugar: 19g
Tried this recipe?Let us know how it was!