5 Ingredient Salted Caramel Peanut Butter Truffles

Vegan Caramel Peanut Butter Truffles! 5 ingredients, #Vegan #Glutenfree and SO creamy and delicious

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.

Vegan Date Caramel!! So creamy, sweet and lightly salted, perfect for use in desserts or as a dipIt all starts with date caramel. Have you tried the stuff? If not, YOU HAVEN’T LIVED.

Sticky medjool dates pitted and processed then spiked with sea salt for flavor balance. Raw salted vegan caramel. Yes, please.


5 Ingredient Vegan Salted Caramel Peanut Butter Truffles! #vegan #glutenfree

Up next? Use a melon baller or a measuring spoon to scoop out truffle shapes (or roll them with your hands!). Then freeze before drizzling with creamy, salted peanut butter. Now we’re getting somewhere.

5 Ingredient Vegan PB Caramel Truffles! Date caramel, salted peanut butter, dark chocolate shell5 Ingredient Vegan PB Caramel Truffles! Date caramel, salted peanut butter, dark chocolate shell!

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.

5 Ingredient Vegan Caramel PB Truffles! Crunchy dark choocolate shell, two layer CREAMY caramel Peanut Butter centers #vegan #glutenfree5 Ingredient Vegan Caramel PB Truffles! Crunchy dark choocolate shell, two layer CREAMY caramel PB centers #vegan #glutenfree

You guys are going to FLIP over these truffles. They’re:

Crunchy on the outside
Creamy on the inside
Peanut butter-y
Perfectly salty-sweet
Intensely satisfying
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!

5 Ingredient Caramel PB Truffles! Raw caramel, creamy salted peanut butter, dark chocolate shell #vegan #glutenfree

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!

5 Ingredient Caramel PB Truffles! Raw caramel, creamy salted peanut butter, dark chocolate shell! #vegan #glutenfree

5.0 from 33 reviews
5 Ingredient Salted Caramel Peanut Butter Truffles
Prep time
Cook time
Total time
5 Ingredient Peanut Butter Salted Caramel Truffles made with raw vegan caramel, salted peanut butter and melted dark chocolate. Crunchy on the outside, perfectly creamy and salty-sweet on the inside.
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 20
  • 1 pound (16 ounces or about 1 1/2 cups packed) Medjool dates, pitted
  • 1/2 tsp sea salt + more for topping
  • 1/4 cup natural salted peanut butter (creamy is best, but crunchy works, too)
  • 1 heaping cup dairy-free bittersweet or dark chocolate, chopped
  • 1 Tbsp melted coconut oil
  1. 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.
  2. Blend/pulse your dates until they form a loose "dough." Mine usually turns into a ball, which is what you're going for.
  3. If it’s not quite combining, drizzle in a tiny bit of warm water - 1 tsp at a time - 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.
  4. Lastly, add 1/2 tsp sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.
  5. Using a small melon baller or a Tablespoon and finger, scoop out small balls and roll/form them into balls. Place on a parchment-lined baking sheet and freeze for 20-30 minutes to set.
  6. In the meantime, drizzle on peanut butter until the top is coated. If your peanut butter is super firm and not spreadable (meaning it's either dry or not the natural variety), add it to a small mixing bowl with 1/2 TBSP coconut oil and microwave to melt (or heat in a small saucepan). Stir to combine, then proceed as instructed.
  7. Freeze again for another 15-20 minutes, or until the peanut butter has formed a semi-firm “shell.”
  8. Warm the chocolate over a double boiler or in the microwave in 30 second increments with 1 TBSP coconut oil.
  9. 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. Alternatively, you could place the truffles on a fork and drizzle the tops with chocolate. Freeze to set again, then dip the bottoms in chocolate and place on parchment to cool. This achieves less of a "shell" and more of a drizzled effect.
  10. Top truffles with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.
  11. Place back in freezer or fridge to set - about 30 minutes. Set out from the the freezer or fridge to serve. For softer truffles, let come to room temperature.
  12. Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 20 truffles.
*Nutrition information is a rough estimate for 1 of 20 truffles.
*Date caramel inspiration from Side Saddle Kitchen (<- love that lady)
Nutrition Information
Serving size: 1 truffle Calories: 156 Fat: 6.1g Saturated fat: 3.3g Carbohydrates: 25g Sugar: 20.5g Sodium: 98mg Fiber: 2.9g Protein: 2.1g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. says

    I always shy away from caramel recipes as I’ve never been able to successfully make it this is such a fab idea

    S xo


  2. says

    You look at these pictures and you think ‘mmm naughty, I can’t make those, I’ll eat them all and it’ll be like a million calories’ then you read the ingredients and think ‘hurrah, look at all the goodness, I need to make these, and maybe eat them all’

    • Dana Shultz says

      Ha! So true. I just like that you said ‘mmm naughty.’ Made my day. Hope you enjoy these, Stephanie!

    • Dana Shultz says

      Good question. It means that in the preparation of the truffles, you divide the coconut oil between steps, which I outline in the instructions. Hope that helps!

  3. says

    FREAKING LOVE THIS IDEA!! I’ve never heard of date caramel but I can’t wait to make it. I think I have all these ingredients in my house already. Also, can I just say….I LOVE that your truffles are “rustic” looking. I always shy away from truffles or cake balls because dang, getting them round is a HASSLE! Love how casual these look. Hopefully making them tonight!

    • Dana Shultz says

      You’re in for a treat! Date caramel is DA BOMB. Don’t forget the sea salt! Glad you appreciate a “rustic” truffle too. I didn’t have a melon baller, but if you did they’d look much prettier!

      • Helen says

        For fussy friends, could use a silicon sweet mould, line with the melted choc first then fill in with caramel and PB and top with more choc. But for me….? Nah!

  4. says

    I’d never heard of date caramel before, but it looks fantastic! These truffles look ridiculously delicious, but I’m afraid I wouldn’t be able to stop eating them until they’re gone!

    • Dana Shultz says

      Ha, thanks Heather! I know. When I made it and tasted it I was like ‘ARE YOU KIDDING ME?’ I don’t need “real caramel” anymore. This stuff is legit!

  5. says

    Um, yum?!?! Do you think it would be wrong to eat these truffles for every meal for the rest of my life? Because I’m totally going to do that now that you’ve shown me these. Going to have to make them. Pinned!

  6. Hannah Elizabeth says

    Oh, yum, Dana, these look so good! But, as I think I’ve said before, I have tried dates multiple times and hate them because they taste like dust. I keep seeing so many scrumptious, enticing recipes with dates that I’ve decided I need to try them again. This time, I thought I’d ask some date-loving-veterans if there are any recipes that be a good start for someone iffy on dates. If you have time, do you have any recommendations? :)

    • Dana Shultz says

      Bummer! I’d recommend trying this date caramel because it really is AMAZING. Where have you been getting your dates? Medjool is where it’s at and make sure they’re super fresh and moist. If you get good ones, there’s no way they should be tasting like dust! A good beginner way to use dates is chop them up finely and add them to oatmeal to sweeten. Another one of my personal favorites is this PB&J date smoothie! Hope that helps!

      • Hannah Elizabeth says

        Thank you so much for responding!! I bought Medjool dates at Costco in a bag, and it seemed like every once in a while, I did run into one that was yummy melt-in-your-mouth sweetness (and I’d nearly swoon and go, “THIS is why I bought dates!”). But the great majority did indeed like dust, and even when I used them in a no-bake crust or blended up with other flavors, I could still taste that funky, off taste (then I go, “Blegh…I hate dates!” lol…). I wondered if it had anything to do with the age of the dates, but I got the same results trying them straight out of a freshly opened bag, so maybe I should find a different source.

        I really, *really*, *REALLY* want to try these PB gems and the smoothie sounds right up my street!! The oatmeal sounded scrumptious, too, but I just have this love of PB that cannot be quenched or filled, despite of being mildly allergic to it, so the other two recipes are really calling to me. ;P Thanks for the suggestions! I will make them *soon*, and I hope I will be wholeheartedly in the date-loving camp by the time you post your next date recipe! :)

      • Hannah Elizabeth says

        Okay, update: All this time, I’d been thinking that the bag I got from Costco said it was Medjool dates, but I dug up the partial bag that has been lurking in the garage and the only thing it said was that they were “100% California dates”, not Medjool!! Soooo….looks like I’m going to be buying some real-deal Medjool dates to use in my experiment instead. :) Thank you SO much for the tip and the recipes!

  7. says

    Oh my gosh, I can’t even handle your genius sometimes. Seriously- you make the rest of us look bad ;)

    THESE look incredible! I am so happy I have all the ingredients- I know what I’m doing tonight!

  8. Ian says

    Another fab recipe! I have a quick question: Is 16 oz. the weight of the dates pre-pitted or post-pitted? Will be making these at the weekend. I having so much fun with your recipes and everyone loves the results!

  9. Ian says

    If I had read the recipe properly, I wouldn’t have needed to ask my question above, i.e I weigh the dates, them pit them, right?

    • Dana Shultz says

      It’s flexible, but what I did was buy 16 ounces (1 pound) of dates WITH pits, then removed the pits (which probably only accounts for one ounce). Hope that helps!

  10. says

    I am seriously freaking out at how good these looks Dana!!
    Oh my god, wouldn’t it be amazing if I made banana ice cream then put chunks of this in to make an amazing vegan caramel ice cream?!?!?

  11. Coletta says

    Found you on Instagram and I’m so glad I did. Just made a batch, they are chilling in the freezer as I type. But of course I couldn’t resist a sneak taste with one running with chocolate and it took quite a bit of self-control to keep from groaning out loud at how wonderful they are. I only encountered one issue and it was purely user error: I need a better food processor, mine just wasn’t up to the task of whipping up the caramel. But no worries, I dropped enough hints that I’m sure one will magically appear in the kitchen soon.

    • Dana Shultz says

      Coletta, glad you found us! Instagram is our fave. Date are magical in that, even if your food processor isn’t quite up to the task of caramelizing, even a tough puree does the trick as they still taste amazing. Hope you loved them as much as I did!

  12. says

    These truffles look insanely good! I’ve made peanut butter date caramel with the peanut butter blended in with the dates but a separate peanut butter shell is so creative! And of course, caramel+peanut butter+chocolate=SNICKERS! Yay!
    The only problem? I don’t trust myself to make these… Maybe I’ll give it a shot after when I’m exceptionally full and there is less danger of me gobbling up the whole batch :D

  13. Sadye says

    Three things: 1. These look AMAZING and I’m going to make them for a tapas party next weekend. 2. Where do you find your fresh dates? 3. Would regular peanut work just as well as natural?

    • Dana Shultz says

      I find them in the refrigerated section of Trader Joe’s. Otherwise you can find them as most health food stores! Hope that helps!

  14. Anya says

    I was sceptical about making these because every vegan truffle I’d tried had been grainy and too wholefood-y, we all need to indulge once in a while. Making these was seriously easy and I couldn’t believe how chewy and sweet the date centre was – just like a caramel. Really delicious and you couldn’t tell they were dairy-free at all. Next time I make these I’m going to try a different nut butter and stud them with crushed macadamia.

  15. Kristen says

    So I was so excited when I walked into Earthfare to buy my dates today. We usually have a few on hand, and but needed more for this recipe. They were $7.99 a pound. I bought them, but decided to slowly use them for the Banana Cream Pie Blizzard (your recipe) that I love so much. Do you know of any other stores that carry them for any cheaper?

    • Dana Shultz says

      Pretty much. Just make sure they’re moist and not hard and dry. Otherwise, they won’t blend into a creamy paste.

  16. Tammy says

    Making these for the second time right now thank you for the recipe!! We are not vegan and I didn’t want the coconut flavor so I substituted butter for the oil… Worked perfect!!

  17. Rebecca Miller says

    Thank you for sharing. Made these for a dinner party and they were praised by both adults & children.

  18. Jai says

    Loved the recipe !! Can I know what would be an alternate for Sea Salt, can normal cooking salt/table salt be used for this recipe ?

  19. Erin says

    Made these with almond butter and I cannot believe how decadent they are! Every single person who tried them were in love. Thank you so much for the recipe!

  20. Jana says

    So I made these…. yum amazing…. really good. Now do u think u can try to do vegan baked donuts…. I cant find nice and good recipe. I did lots of ur stuff and everything is nice and easy and usually I got everything on hand…. keep up :)))))
    Thank you


  21. Mychael Cadena says

    I just made these bad boys and ohhhhh gurl! Let me tell you! Sooooo tasty.
    I actually added some chopped walnuts to the date mixture after I blended them, cus I’m NUTS like that! :8)

  22. Renee says

    Just curious, can I make these ahead and store them? If so for how long? I have a dinner party and need advance recipes. Thanks

    • Dana Shultz says

      You can make them and freeze them ahead of time, up to a couple weeks. Then just set them out for serving whenever you’re ready! Good luck, Renee.

  23. Shelley Calissendorff says

    Non-vegetarian mother quote, “No, I would have no idea those were vegan.”
    Vegan self quote, “Stick a fork in me Martha, I’m done!” ;-)

  24. Michele says

    Just made these and they are in the freezer getting set up….can’t wait to try them!! Thank you for the recipe!!!

  25. Marion says

    I wanted to say thank you very much for your blog and in particular for this recipe. It is absolutely delicious. I have a friend who is allergic to dairy and eggs and who was craving caramel. I was very happy to surprise her with a nice little dessert… and these truffles are very good with red wine. This is the very first time I leave a comment on a blog so you should feel very proud of yourself for your fabulous work. Thanks again,


  26. Noelle says

    Thank you for this recipe! It’s so nice to have a simple, yet delicious vegan dessert. They are pretty sweet though, so next time I make these I’ll probably make the date part much smaller and in a disc shape. I found that it wasn’t necessary to freeze the date carmel before adding the peanut butter and I also forgot to add coconut oil to the peanut butter and it still turned out awesome. So if you want to make it even simpler, there you go.

  27. says

    I have made this twice now and have to say that you were right when you said they are addictive and super easy!!!!!!!! Love em x Alanna Never normal blog

  28. Hannah says

    I almost never comment but I had to let you know I made these for a Christmas party and they were unbelievably delicious! Everyone loved them and I can’t wait to make more! I have used several of your recipes and they are all fabulous, so please keep them coming.

  29. Katie says

    Mmm. Yummy. These are really tasty and satisfying. I forgot to measure the salt, which means I added less than required, but next time I’ll measure, so it tastes nice and salty next time :)
    Delicious regardless. :)

  30. Terri says

    I’m making these right now (for the second time)!! Our all time favorites. Thanks for sharing such deliciousness – I love your recipes and style (and photos too). Mmmmmmmmm

  31. Olivia says

    Wondering if these truffles need to be frozen to keep their shape? I’m thinking of mailing some to a friend a few states away to share the deliciousness and wondering if they will last. Thanks!!

  32. says

    Excuse my language but holy shit!!! These are without a doubt the most perfect morsels i’ve ever seen. I’ve been dying to find a vegan recipe that makes the cut, and have had no success until now. Cannot wait to make these and I’ll definitely tag you on instagram!!

  33. says

    Hi, Guys

    I’m Lora and I work for Eluxe, which is a French-London based online magazine that is all about luxury, sustainable eco-friendly fashion, natural beauty and skincare products. We’re bringing more attention to our food articles, and with an editor that is firmly Vegan, its important to us to bring attention to a healthier way of eating, and promoting people in the industry that help.

    We’ve just published a 20 Raw Vegan Dessert recipes article, and we included your salted caramel peanut butter truffles recipe. We absolutely love this recipe, and know our readers will as well. Please do check out the feature, and good luck with future recipes!

    Kind regards,
    Lora Marie

  34. susan says

    hello! thanks so much for this recipe! i’m making them for the second time today although my date caramel doesn’t come out as smooth as yours. i’m wondering if there is a typo in the recipe or a missing step. you mention in the blog post about the caramel part: “Sticky medjool dates pitted and processed into a rich, caramel-y paste, then spiked with a little coconut oil for added creaminess” — but in the recipe you don’t describe adding coconut oil to the caramel part. i do imagine this would help it come together. is it missing here? thanks!!

    • Dana Shultz says

      Ah! Thanks for catching that Susan. I’ve actually modified the recipe since posting that because I’ve found that simply pureeing them into small pieces rather than a creamy paste makes them MUCH easier to handle! I’ll amend that. I would recommend following the recipe as instructed! Best of luck.

  35. Nicci says

    Sincerely…..I….these little drops of delightful, yummy tummyness. I demanded that everyone try one and now I doeth regret that decision. So, just the best.

  36. Leanne says

    Wow!!! I picked up some dates at the farmers market this past weekend, and knew it was high time to try this recipe. So simple and delicious! I had to force myself to stop eating past three. Thanks so much for creating this!

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