Caramel Chocolate Truffles (Date Sweetened)

These decadent, rich and Caramel Chocolate Truffles (Date Sweetened) are a must try for all you caramel lovers! The dates, cashew butter and tahini mixture make this caramel truffle tastes almost like the real thing! They’re grain free, dairy free, vegan, and easy to make!

Caramel Chocolate Truffles (Date Sweetened)- yes I know I’m about to blow your mind! Stop what you are doing and make these right now! Do yourself a favor and make a double batch to throw half in the freezer! If you don’t you’ll regret it my friend. I have to hide these from my family if I want any!

Growing up I loved caramel, but now it just doesn’t work for my dairy free and low sugar lifestyle. This version is much healthier and much better for your teeth as well! These have a multi layer taste that in my opinion is much better than traditional caramel. They are also much softer so you don’t have to worry about them getting stuck in your teeth or cavities!

The process couldn’t be simpler, mix all the ingredients in a food processor and then place in the freezer to firm up before coating them in chocolate. These are decadent and creamy, hits the spot every time.

What you need for these truffles:

• Dates
• Raw cocoa powder
• Raw cashew butter
• Tahini
• Dairy free milk
• Cinnamon
• Himalayan pink salt
• Vegan chocolate chips (I use enjoy life semi-sweet)
• Coconut oil

Did you make these? Leave a comment below and let me know how they turned out for you!

Caramel Chocolate Truffles (Date Sweetened)

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• Author: Breghan
• Total Time: 15
• Yield: 15 1x
• Diet: Vegan

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Description

These decadent, rich and vegan chocolate caramel truffles are a must try for all you caramel lovers! The dates, cashew butter and tahini mixture make this caramel truffle tastes almost like the real thing! They’re grain free, dairy free, vegan, and easy to make!

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Ingredients

Scale 1x2x3x

Caramel Filling

• 1 cup pitted dates (or 12 dates)
• 1 Tablespoon raw cocoa powder
• 2 Tablespoon raw cashew butter
• 1 Tablespoon tahini
• 2–3 Tablespoon dairy free milk
• ⅛ teaspoon cinnamon
• Pinch of Himalayan pink salt

Chocolate Coating

• ¾ cup vegan chocolate chips (I use enjoy life semi-sweet)
• 1 teaspoon coconut oil

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Instructions

• Add all the ingredients for caramel filling into a food processor and pulse until smooth and creamy about 5 minutes. Stop to wipe down the side of bowl with a spatula every minute or so. Keep Pulsing until the mixture is very creamy and well combined. Transfer to a bowl, and place in the freezer for 40 minutes.
• With a spoon scoop out 1 Tablespoon amount of the mixture to roll into balls between palms of your hands, wet hands slightly with water if the mixture is sticking. Transfer to parchment paper lined plate and put back in freezer for 20 minutes to allow truffles to firm up again.
• Make the chocolate coating: In a saucepan, melt the chocolate chips and coconut oil over low heat. Stir constantly until smooth. Remove from heat.
• Remove the truffles from the freezer and dunk each ball into the melted chocolate one at a time. Roll them around to coat completely using a spoon to help coat the ball. Stick a toothpick in the top of each ball to lift out of the chocolate bowl and place back on the parchment paper.
• Freeze the balls for about 15 minutes, or until the chocolate is set.
• Eat and enjoy!

Notes

Freezer: Can be stored in an airtight container for up to 3 months.

• Prep Time: 5 minutes
• Cook Time: 10
• Category: dessert
• Method: Food Processor
• Cuisine: American

Keywords: truffles, vegan truffles, dates, caramel chocolate, caramel truffles, vegan caramel chocolate truffles, vegan dessert, vegan chocolate