The Flaming Vegan

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Salted Date Vegan Caramel Truffles
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Salted Date Vegan Caramel Truffles

Prep Time: 10 minutes

What is more heavenly than salted chocolate?  Salted caramel chocolate truffles! It is amazing at how easy it is to make truffles, and it just makes me wonder why they are so expensive when sold at a chocolate shop.  They are actually quite inexpensive to make; the vegan version that is.  

  These babies will cost you less than $10 for quite a large batch and include healthier ingredients like coconut oil and dates, instead of butter and... more butter. 

Make them in advance as they need time to set in the refrigerator and freezer.  Coconut cream and oil only is in its solid state if it is 76 degrees Fahrenheit (24 degrees celsius) or below.  If you are eating these in the summer, make sure that they are chilled. 

  For 14- 20 truffles (depending on how big you make them)

Filling

  • 1 cup date paste
  • 1/4 cup coconut oil
  • 1/4 cut coconut cream
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup (or any natural syrup)
  • 1/2 teaspoon sea salt 

  Chocolate 

  • 1 cup vegan dark chocolate chips
  • 1/4 cup coconut oil
  • 1 teaspoon of flavorings such as rum, vanilla, or orange. (optional)
  • Sea salt as a garnish

  Method:

  1. If you are using whole dates, soak them in hot water for at least 15 minutes until they are soft.  
  2. Remove the seed and blend along with coconut cream, oil, syrup and salt.  Taste it to make sure that the saltiness and sweetness is to your liking, and if not, adjust accordingly. 
  3. Place the mixed date paste in the refrigerator for at least 3 hours to firm up. 
  4. Roll a teaspoon-sized ball of date paste between your hands and mould into a small ball.  Once done, freeze so that they keep their shape. 

  Chocolate

  1. Melt chocolate in a double boiler making sure that it does not boil.  (You may also use a microwave.)
  2. Stir in the coconut oil and flavorings (if desired). 
  3. With a spoon, dunk each date ball into the chocolate and make sure it is evenly coated.  
  4. Carefully place each chocolate on a cookie sheet lined with parchment paper, and while still wet, sprinkle with extra sea salt. 
  5. Once your tray is full, store in the fridge and keep chilled until serving. 

 

image by author

 

 

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Leave a Comment

  1. Support
    Support
    As if you didn't previously have our hearts, Kristo! Magnificent!
    Log in to reply.
    1. kristo
      kristo
      Haha! Thanks! This one is so easy to make
      Log in to reply.
  2. remoteplanet
    This is a particularly decadent vegan treat! :)
    Log in to reply.

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