Date Caramel Truffles
Date Caramel…Chocolate Truffles… Need I say more? This truffle recipe contains no added sugar and is chewy, silky and still deliciously sweet! These Date Caramel Truffles are the perfect treat to make as a gift for the holidays, or pair with a nightcap as you unwind for the night!
The inspiration behind Date Caramel Truffles
Have you heard that dates can taste similar to caramel? I’ve tested this recipe on some willingly blind taste testers and they didn’t think it contained dates! Blending dates and almond butter creates this luxurious, chewy, silky caramel that is perfectly sweet – no sugar needed at all! Dates are high in fiber, antioxidants and micronutrients which is just an added benefit to the delicious flavor. Let me also just say: I’m not anti-sugar! If you known me IRL you know I have a sweet tooth and just about any dessert is worth it to me! So when it came to creating this recipe, it truly doesn’t need extra sugar, it’s just that good!
Other Recipes to Try:
- Christmas morning rolls made with fruit butter and the best honey glaze!
- Soups galore for cold, winter nights!
- Simple sides for hosting parties and celebrations!
Methods for Date Caramel Truffles
A food processor will be your best friend for this recipe! You’ll start with the “chop” setting of your food processor and chop up your pitted dates. You’ll add in almond butter, vanilla, and salt and change to the puree setting. You will notice the mixture becomes a paste and then if you continue to puree it, it becomes thicker like a paste. At that point you’re done with the caramel! Watch the tutorial here and then follow the recipe below to get started!
- Preparation Time
10 minutes - Cooking Time
20 minutes - Serves
4 adults - Difficulty
Easy
Ingredients
- 1c. medjool dates, pitted
- 1/3c. almond butter
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1c. chocolate of your choice (semi-sweet chocolate chips, chopped dark chocolate bar, cacao chips)
- 1 tsp coconut oil
- Toppings: pecan halves and/or flaky sea salt
Instructions
- Place your pitted dates into a food processor and use the chop setting until you have achieved a rough date paste.
- Pour in your almond butter, salt and vanilla extract to the food processor. Run the food processor on “puree” until you have achieved a smooth, glossy paste that forms a ball. You should be able to pinch off some the caramel and shape it into a form.
- Turn the date caramel onto wax paper. Place another sheet of wax paper on top of the date caramel. Then using a rolling pin, roll out the caramel between the sheets of wax paper til it is about 1/2″ thick throughout. It will be sticky so the wax paper minimizes a lot of mess!
- Then move the caramel to the fridge to chill for about 1 hour, covered.
- Once you are close to the end of your 1 hour of chilling time, begin to melt your chocolate. I recommend setting up a double boiler. Put about 1-2″ of water in a saucepan on medium/low heat. Place a metal or glass bowl over the pan with the chocolate and coconut oil inside. As the water heats the chocolate will begin to melt.
- Once the chocolate is completely melted it is ready for the final steps of making the truffles.
- Remove your date caramel from the fridge, you may now shape your caramel into the desired shape. Using a chef’s knife or a bench scraper, cut your date caramel into 1″ squares or rectangles. If the kitchen is very warm you may want to return half of the caramel to the fridge to prevent them from losing their shape.
- Place one caramel at a time into the melted chocolate. Moving quickly and gently, turn the caramel to coat it in chocolate using a fork. Allow the excess chocolate to drip off and then move to a drying rack or piece of wax paper.
- Top with either pecan halves or sea salt and return truffles to the fridge. After they are set, move to an airtight container and keep in the refrigerator until serving in the fridge. Enjoy!