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5 from 2 votes

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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Prep: 10 mins
Chill Time 20 mins
Total: 30 mins


  • 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


  • 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!


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

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