Salted Caramel Chocolate Truffles
Salted Caramel Chocolate Truffles
I had leftover date caramel from my TWIX cookies and decided to play around making truffles!
So glad I did because it turned into another amazing recipe!
Ingredients:
10 pitted dates soaked in warm water for 2 hours (rinsed and drained)
1/4 cup cashew butter (or other nut butter)
1/4 cup melted coconut oil
1 tsp sea salt
1 cup hu gems or dark chocolate chips
1 tbsp coconut oil
1/4 cup smashed pecans (you can get whole pecans and mash with the back of a mason jar)
Step One: Date Caramel
10 pitted dates soaked in warm water for 2 hours (rinsed and drained)
1/4 cup cashew butter (or other nut butter)
1/4 cup melted coconut oil
1 tsp sea salt
Soak dates in warm water for 2 hours, rinse, then drain. Add to a food processor with nut butter, melted coconut oil, and sea salt. You can add a dash or two of water or nut milk if it is not processing smoothly but add a little at a time.
Spoon out tbsp sized amounts and lay over a plate with parchment paper.
Freeze overnight
Step Two: Chocolate
The next day, take frozen date pieces and use your hard to roll them into a round ball.
Melt chocolate with coconut oil & use a fork to dip the date balls into the chocolate.
Dip the date balls into the chocolate 3x freezing for 2 minutes in between each dip.
You’ll want to add the pecans to the top of the truffles before the last freeze
For example: dip, freeze, dip, freeze, dip, (sprinkle pecans) freeze
Sprinkle on some salt & store in the fridge for the short term, freezer for long term
I’ll definitely store some in the freezer so I don’t eat them all!
