These vegan salted caramel truffles are little bites of heaven. A chocolate coating encases a rich and gooey caramel filling. Specks of sea salt add savory notes that provide a delicious juxtaposition to the sweet flavors.
The rich and decadent flavors of these salted caramel truffles are certain to leave you swooning.
While there might be quite a few recipes for vegan salted caramel truffles, this one is truly the best. It only requires four ingredients and four steps so you'll be enjoying this sweet treat in no time!
Made with wholesome dates and rich yet nourishing coconut oil, these truffles taste sinful but won’t give you a sugar rush (or crash.)
Medjool dates are naturally sweet and provide the perfect butterscotch flavor in this salted caramel truffle recipe. The dates aren’t just useful for their sweetness. Medjool dates also are nutrient-rich with their potassium, magnesium, iron, vitamin B6, and calcium content.
While the dates may contain a high amount of (naturally occurring) sugar, it is balanced by the carbohydrates and fiber in dates. The fiber content prevents a spike in blood sugar and keeps levels stable.
Make sure your dates are soft enough to pull apart by hand. If they aren’t, they will be too hard for the food processor to turn them into caramel. But you can remedy this by soaking them in water for about an hour.
Don’t forget a sprinkle of fleur de sel or other large crystal salt. Light grey Celtic sea salt is also an excellent choice due to its health benefits. The crunchy, salty topping adds an elegant, savory touch.
- Cook Time
- Prep Time
- 1 TruffleServings
Salted Caramel Truffles
- 2½ cups pitted Medjool dates
- ½ teaspoon sea salt plus extra for garnish
- 1 cup dark chocolate chips
- 2 tablespoons coconut oil
- Add pitted dates to a food processor. Process until completely smooth, scraping down the sides as needed. Add the sea salt and process for one more minute.
- Transfer date caramel to a large bowl and then place the bowl in the freezer for about 45 minutes. Scoop out the date caramel using a cookie scoop, and roll into balls. Place onto a parchment paper lined baking sheet. Freeze for 30 minutes.
- Add chocolate chips and coconut oil to a double boiler. Stir over medium-low heat until completely smooth. Remove from heat.
- Remove the date caramel balls from the freezer. Using two spoons, dip each date caramel ball into the melted chocolate. Return to baking sheet and sprinkle with sea salt. Store in the freezer for at least 1 hour, until ready to serve.