Vegan Chocolate Caramel Truffles
by: claire cary
These vegan chocolate caramel truffles are a healthy & easy to make dessert. Sweetened with just dates to create a gooey caramel filling, this is the perfect recipe to have in your fridge when you need a chocolate fix!
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Ingredients
- 1 ½ pounds medjool dates about 25 large dates
- ¼ cup runny almond butter
- ¼ cup full fat canned coconut milk
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 heaping cup chocolate chips
- 1 tbsp coconut oil
Instructions
- 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. It will take a bit to process depending on what kind of food processor you have, you may need to stop to scrape down the sides a couple of times.
- 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.
- 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.
Serving: 1truffle / Calories: 140kcal / Carbohydrates: 29g / Protein: 1g / Fat: 3g / Fiber: 3g / Sugar: 19g
