I used to think truffles were complicated. I used to think they required candy thermometers and careful attention and Maldon sea salt and only the finest and most expensive ingredients available. I thought they simply weren’t for me.
I was wrong.
It all starts with date caramel. Have you tried the stuff? If not, YOU HAVEN’T LIVED.
Sticky medjool dates pitted and processed into a rich, caramel-y paste, then spiked with a little coconut oil for added creaminess and sea salt for flavor balance.
Raw salted vegan caramel. Yes, please.
Up next? Use a melon baller or a measuring spoon to scoop out truffle shapes. Then freeze before drizzling with creamy, salted peanut butter. Now we’re getting somewhere.
Last but not least? Dunk those babies in dairy-free dark chocolate and sprinkle with a touch more sea salt. A quick trip to the fridge or freezer and these gems are ready for fast and immediate consumption.
Watch yourself, they’re addictive.
You guys are going to FLIP over these truffles. They’re:
Crunchy on the outside
Creamy on the inside
And highly addictive
After sampling my first two I promptly hauled these down to the office staff in our apartment building. Otherwise? These would’ve been gone in an hour. So tasty!
If you give these truffles a go, be sure to snap a pic and tag it #minimalistbaker on Instagram so I can see how yours came out! I love seeing which recipes you guys try and love. Cheers, friends!
- 1 pound (16 ounces or about 1 1/2 cups packed) Medjool dates, pitted
- 2.5 Tbsp melted coconut oil, DIVIDED
- 3/4 tsp sea salt
- 1/4 cup natural salted peanut butter (creamy is best, but crunchy works, too)
- 1 heaping cup dairy-free bittersweet or dark chocolate chips
- If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit. Otherwise, just pit and add to food processor.
- Add 1 TBSP melted coconut oil and mix. If it’s not quite combining, drizzle in warm water a little at a time - 1 tsp - scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well.
- Lastly, add 3/4 tsp sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.
- Freeze for 30 minutes or until no longer warm and pliable enough to scoop into balls.
- Using a small melon baller or a Tablespoon and finger, scoop out small balls and place on a parchment-lined baking sheet and freeze for another 20-30 minutes to set.
- Add peanut butter and 1/2 TBSP coconut oil to a small mixing bowl and microwave to melt (or heat in a small saucepan).
- Remove truffles from freezer and drizzle with warmed peanut butter. Freeze again for another 30 minutes, or until the peanut butter has formed a semi-firm “shell.”
- Warm the chocolate chips over a double boiler or in the microwave in 30 second increments with remaining 1 TBSP coconut oil.
- Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet.
- Top with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.
- Place back in freezer or fridge to set - about 30 minutes. Serve straight from the freezer or fridge. Let set out for 15-20 minutes to soften. Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 20 truffles.
*Date caramel inspiration from Side Saddle Kitchen (<- love that lady)