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 then spiked with 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 (or roll them with your hands!). 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
Chocolate-y
Caramel-y
Peanut butter-y
Perfectly salty-sweet
Simple
Decadent
Intensely satisfying
& 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!
5-Ingredient Salted Caramel Peanut Butter Truffles
Ingredients
- 1 pound 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
Instructions
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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.
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Blend/pulse your dates until they form a loose "dough." Mine usually turns into a ball, which is what you're going for.
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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.
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Lastly, add sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.
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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.
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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 (amount as original recipe is written // adjust if altering batch size) and microwave to melt (or heat in a small saucepan). Stir to combine, then proceed as instructed.
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Freeze again for another 15-20 minutes, or until the peanut butter has formed a semi-firm “shell.”
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Warm the chocolate over a double boiler or in the microwave in 30 second increments with coconut oil.
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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.
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Top truffles with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.
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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.
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Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 20 truffles as original recipe is written.
Notes
*Nutrition information is a rough estimate.
*Date caramel inspiration from Side Saddle Kitchen (<- love that lady)
*1 1/2 cups packed, pitted dates yields ~1 pound.
Nutrition Per Serving (1 of 20 truffles)
- Calories: 156
- Fat: 6.1g
- Saturated fat: 3.3g
- Sodium: 98mg
- Carbohydrates: 25g
- Fiber: 2.9g
- Sugar: 20.5g
- Protein: 2.1g
I just made these, my caramel didn’t get frozen, was all sticky to was hard to cover with the chocolate without making a mess lol but it tastes awesome! I skipped the salt, added pistachio butter instead of peanut butter, and 100% cacao chocolate to cover..
Thanks for the recipe!
So dates don’t really freeze, they just harden. So you did it correctly!
Oh MY Good God. These are LUSH. Just finished making a batch and don’t want to share with anyone, hiding them in the freezer :)
I used crunchy peanut butter.
I shall experiment with almond butter for the next batch…
haha YAY! Thanks for sharing, Natalie!
Do you know how much salt to add if I use unsalted peanut butt r?
Hmm not sure, but I’d probably just add a pinch!
They look absolutely stunning.
What would you say how long do they keep firm after out of the freezer?
I would like to make them for an event and scared they might get runny?
Hi Laura! They will hold their form for an hour or so, but I would keep them in the freezer up until as close as you can until serving. Hope this helps!
AMAZING! You really don’t need sugar anymore if you got these healthy alternative – it’s amazing. I recommend to make the peanut butter yourself too-super easy.
Must do!
So delicious! The best dessert I’ve made in a while and love all the wholesome ingredients! Now to try them out on my non-vegan friends?
So sooo good!! I used PB2 instead of peanut butter to lower the calorie and they are still amazing !!! So good everyone loves them!!!
These look amazing, cannot wait to try! What brand of peanut butter do you use for this recipe? I can never find one that is good to pour or drizzle?! Thank you:)
SO EASY TO MAKE and super super delicious. I wonder if they would be just as good if I skip the dates?
Would avocado oil work as a replacement for he coconut oil? I’m allergic!
Hi! That should work!
Awesome idea! Last time I made them my date base part didn’t look nearly as smooth- did you warm yours up at all or do I just need to blend the heck out of it?
Hi Jo! How fresh were your dates? We’ve found that if using dried dates, it won’t blend into a creamy paste nearly as well. I’d recommend fresh dates if you are able to get some!
I made this today.
There was nothing left after few minutes.
My family wouldn’t even let the chocolate shell enough time to harden up.
This caramel is to die for. Higly recommended.
Thank you so much for the amazing, beautiful blog!
Super easy and really delicious! I was doubtful about whether I’d like dates, but I totally do! I’m a convert. The little bit of salt on top really makes them decadent :)
Can you use vegan chocolate chips?
Hi Lenora! If you are talking about using vegan chocolate chips as a substitute for the dark chocolate, that should work just make sure to follow step 8 and watch it closely.
These are delicious! Very simple to make and only a handful of ingredients. I “have” to eat dates everyday as I am pregnant and have been struggling to eat them, not anymore! Also my husband loves them and he usually hates dates. Thank you.
Slightly off topic however i am absolutely heartbroken! A ew weeks ago you had a recipe for raw millionaire bites fish? Ya know melted chocolate, date caramel and oat/nougat base thingy? However i went to look yesterday and it had been removed? Is it under a different name? Please help – I need them back in my life!!!
These turned out amazing! Definitely a great treat to bring along to share!
Looks amazing Dana. What’s heaping cup ? how much in gram? lol
Hi! A heaping cup just means just over a cup! So just over 340g! Hope this helps :D
We love these sea-salted caramel truffles and have included them in our roundup of 9 Ideas for a Sea-Inspired Valentine’s Day! Thanks for such an indulgent yet good-for-you recipe.
I made these on the weekend and WOW!!! What a treat! I added some caramel extract to the dates and dipped in dark Belgian chocolate! Yum!! Thank you for sharing this recipe.
Thanks so much Dana! These look divine with capital D! You always have me drooling at the mouth with your AMAZING and DELICIOUS recipes! I am dairy free and have spent ages looking for vegan ice creams that actually WORK, and alternative ways of producing caramel that taste like the real thing!
My friend made these and brought them to a potluck. She sent me here for the recipe. I just made my first batch this week and WHOA! Is it possible they are even better the second time? So yummy, so easy, and so much healthier than other sweets! AND my husband is obsessed. I literally have to hide them from him so he won’t eat them all. :D I have now saved multiple other recipes from your blog and am excited to try them soon. Love what you are doing here!
These were AMAZING! Super easy to make and simple inexpensive ingredients. Yet again Dana you’ve nailed it!
Wow! These are so simple to make but are absolutely delicious. Perfect sweet for our vegan household!
These were outstanding!!! Yes…you do need to be careful not to add too much water to the batter as it makes it very difficult to chill and then dip in the chocolate…
These were outstanding!!! Yes…you do need to be careful not to add to much water to the batter as it makes it very difficult to chill and then dip in the chocolate…
Just made them. Took about an hour with chilling time. So easy. So delicious! Thank you!
These look so tasty! I have one quick question though; how long do these keep in the fridge?
Thanks!
About 1 week!
I made these and they were so delicious!
Hey could you make these with a different nut butter. I really can’t stand peanut or peanut butter
Please help. I noticed that another of your recipes for just caramel calls for pitted dates. Can I use just pitted dates instead of the Medjool dates in the recipe? Thanks, I love your recipes, which I primarily fix for my vegan daughter and her husband.
Yes!
Has anyone tried with almond butter?
Hey! I Just finished a batch of these with almond butter instead (since I’m allergic to peanuts) and hoooly moly they are absolutely incredible.
You mentioned these are caramel but I don’t see caramel anywhere in the recipe other than in the title??
Hi Nicole! These are made with date caramel to keep the recipe vegan. Hope that helps!
The dates are the caramel!
Sweet mother of all that is pure and holy! These are fantastic! This is what I live for….to make and eat tiny drops of heaven on earth. And share it, but also hoard most of it for myself. Long live vegan caramel!
these are bomb! made them for a party last night and they were eaten up in minutes. thank you!!
This is such an awesome-looking recipe but I’m sad to say that I ate a peanut butter sandwich sprinkled with sea salt, then 8 super-fresh dates…whilst re reading the recipe. Now I not only have to buy chocolate, but more dates too!!
I made these truffles for a nonprofit gala and people seriously lost their shit over them. Close to a dozen strangers asked around until they found out who made them and came to tell me how delicious they were.
I am a caramel fanatic and love medjool dates too ! Finding this healthy alternative is a revelation and super exciting to me ! Can’t wait to try this recipe and experiment on my own with this idea ! Thank you :) !
I have made these several times and they are delicious! I keep running into the same issue with the dates. I can’t seem to get mine smooth) no chunks) no matter how hard I try.
I always soak my dates first in warm water, but it doesn’t seem to help.
Any suggestions?
Does freezing mean putting them in the refrigerator or freezer ?
Hi Dana, I made your peanut butter cups the other day and I cannot wait to try the date caramels! I was wondering why you add coconut oil to your melted chocolate? My peanut butter cups were a little easy to melt and I thought if I omitted the oil, maybe they would stay solid longer at room temp. What do you think? Thanks so much – love your recipes!
It simply helps the chocolate be easier to work with and creates more of a “crunch” when you enjoy it chilled, and more melty when it’s at room temp. But, it’s optional!
I know this is an old post but had a question and some comments to add. These are just amazing, even without the chocolate. And SO easy. I did a thick layer of pb over the date balls and stuck them in the freezer/fridge, and they’re fantastic just like that. Dare I say, they taste similar to Reese’s cups? Yes, even without the chocolate, somehow. Now to my question, is there anyway to tell how many dates are in each date ball? I’m asking strictly for purposes of eating 6 dates/day in the last month of being prego and these are much more appealing than chomping on so many dates a day. :) Not that I don’t love dates by themselves, but your mouth gets tired from all the chewing!
Hi Candice! I’ve found there’s usually ~18-20 pitted dates in 1 cup packed. Good luck!
Thank you!
HI Dana,
Been trying your recipes for a few weeks now. Although they seem simple, some of the ingredients are hard to find for me, or expensive! Medjool dates, coconut cream, or even the amount of hazelnuts and almonds in some of your recipes, to name a few. Just wondering where you usually shop for all these items?
Is it supposed to remain in a ball? Or are we suppose to make it into a paste. I noticed that it is more of a paste in the picture above however I didn’t see in the instructions how we are supposed to make it into the paste shown in the picture. I’m worried I made mine incorrectly.
Let it remain in a ball! It’s easier to work with. Mine worked into a paste, but having made this recipe several times now, let it remain in that sticky, ball state! It’s easier for scooping.
Worth every step!!! Divine!!!
These are incredible! Made for New Year’s Day dinner and they were a massive hit even had requests to make them as next year’s Christmas gift! I used a small ice cream scoop and found I needed to put it in hot water between scoops as my dates were super soft. Seriously addictive and delicious – I’m thinking of adding some chopped peanuts next time to make them a bit like a snickers bar. Thanks for another faultless recipe!
You have inspired me, Dana – thank you!
Would they be as delicious without the peanut butter … just plain caramel ???
They LOOK wonderful !!
I make chocolate truffles every year as a christmas tradition and these are seriously THE most devine truffles I’ve ever tasted! So good I just ate them for breakfast ?. I used crunchy peanut butter which worked great. I found the date caramel hard to process (almost burnt out my food processor motor) but perhaps my food processor needs a new blade. Also found the caramel very sticky/messy to work with and at one stage said “I won’t be making these again” HOWEVER. …after eating them I have realised it was TOTALLY WORTH getting sticky for. I rubbed some coconut oil on my hands when rolling the caramel into balls which helped alot with the rolling. Thanks for the legendary recipe
I tried with both peanut butter and with a pecan, as another reader suggested, both delicious and especially the one with pecan :)
Hi! I know this is an older recipe but I’m wondering if these would keep in the mail? I’d like to make them for my mother but would have to ship them to her.
That should work if it’s going somewhere cold!
Ok so I have no dairy free chocolate on hand but I do have a whole bag of raw cacao powder. I’m thinking I can make a glaze with that and coconut oil but I’m not sure if it would harden. Thoughts?
That should work! Add some maple syrup to sweeten.
What kind of food processor do you use to make the date caramel?
Holy moly! Just made these thinking that they couldn’t possibly be as good as they look…. They are….oh…my…God!!! Love <3
I’ve made another truffle recipe I’ve found on this site, but this is easily my favorite! I just finished making a batch. Oh my goodness… Not only was it relatively simple, but they are decadent and delicious. There is a great satisfaction in making your own sweets such as these and I find when I make them myself, I tend to savor and enjoy them much more than running off to a store and purchasing a box. This is a must have recipe for every vegan baker to curb those sweet tooth cravings. So glad to have stumbled on this website.
Whoop! Thanks for sharing, Gabriela! xo
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!
Ha! So good, right? Glad you enjoyed them, Leanne!
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.
As a vegan currently dating a Celiac, I found this to be an absolute lifesaver. SO GOOD. Making this a million more times. #genius
Ah, yay! thanks for sharing Samantha!
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!!
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.
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
How is it “date caramel”? It’s just dates with salt right??
Yep! SO good :D
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!!
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!!
They do need to be kept refrigerated. Unfortunately I don’t think they would ship well!
I made these and they were OUTSTANDING. Time consuming but worth it.
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
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. :)
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.
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
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.
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,
Marion
Just made these and they are in the freezer getting set up….can’t wait to try them!! Thank you for the recipe!!!
Of course! Hope you love them!
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!” ;-)
Picked up the 3 ingredients I didn’t already have at the store just now! Making them tonight! :D
These look crazy good!! Definitely trying them for my
Christmas party!
OMG these look amazing!!!!
Made them yesterday. They are amazing.
ahhh, i have to get the ingredients tomorrow! they look soooooo good!
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
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.
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)
Yay!!
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
Jana
Having the same problem myself with a good vegan donut recipe.
i would like to send these to a friend. would they travel well or do they need to be refrigerated?
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!
Wowwwwww. Luckily for me I had a pound of dates that I had to use up and made these. THEY ARE AMAZing Thank you!
Yay!!
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 ?
Sure!
This was amazing !!! I will make these on a regular basis!!
Thank you for sharing. Made these for a dinner party and they were praised by both adults & children.
Yay!
Making for “treat Thursday” for my boot camp group!
They were a major hit…. Many “best treat Thursday ever!” Comments!
MAJOR compliment!
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!!
Actually, only some oils taste like coconut. Refined coconut oil has almost no coconut smell/taste, while virgin coconut oil does. Just for future cooking!
But refined coconut oil lost a bunch of nutriments while refining…… I think it has been pasteurized or something like that…
Lovely! SO glad you like them Tammy!
do all dates work as long as they are pitted?
Pretty much. Just make sure they’re moist and not hard and dry. Otherwise, they won’t blend into a creamy paste.
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?
i wonder if they’d be good with dried figs? you can get turkish figs pretty cheap at trader joes.
I’ve found them at Sam’s and Aldi’s. Some of them will need to be soaked because they are not all moist.
Another of your crazy looking good recipe that I had just added to my board ‘Recipes to Try’ on Pinterest!
OMG!! I just made these and they are amazingly delicious!
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.
OH yay! Glad you enjoyed them, Anya! Thanks for sharing :D
Total success! Made these today and there frigin delicious!
Whoop! Thanks for sharing, Georgia!
These are good. Make them people. I added pecans and they were akin to Turtles. Only better.
NICE. (virtual high five)
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?
I find them in the refrigerated section of Trader Joe’s. Otherwise you can find them as most health food stores! Hope that helps!
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
Wow look at these goodies. I am always a big fan of caramel and this recipe is something I would die for :)
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.
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!
I don’t think I’ve lived, cus I haven’t had caramel like that and woah. What have I been doing with my life?!
It takes A LOT for me to make myself dessert, and this is happening in my kitchen right now.
DO IT. Then report back!!
gosh the truffles look so good Dana.
SO creative + fun + delicious + pretty + I want to eat them all right now!
Family Approved!
Date caramel?! Oh my goodness, amazing!
You are now my favorite.
Oh dear I am in such trouble …. these look too good to stop at one!
Where would we be with dates? I am scared to even think about it. Awesome combo with the peanut butter! So smart!!
So I just walked in the door from the grocery store where I picked up dates for a different recipe….annnd definitely just changed my mind! Trying these for sure!
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?!?!?
Um YES!
GIVE ME ONE NOW.
I’ll trade you for one of those pistachio cookies ;D
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?
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!
These look incredible! Treats that are decadent, easy, and dairy-free are not easy to come by!
These look unbelievable! Im going to make them this weekend.
x
Jess
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!
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!
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? :)
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!
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! :)
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!
I don’t want to freak you out but open your dates and check each one out from the inside before you eat them because I’d say 1/6 contain mold or bug eggs…could be why you haven’t always enjoyed yours.
They look amazing!
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!
Um, NO. Best idea EVVERRRR! Thanks for sharing, Kyla! :D
Um. These are ridiculous. I seriously started salivating looking at the pictures. Caramel, PB, chocolate…can’t go wrong.
These look incredible – can’t believe they’re so easy to make!
My.. my oh myyy. THIS LOOKS LIKE PERFECTION! and even healthy enough for a pre workout snack :D yes – I am so making these. Now. !
OMG. yum!!!!! I wonder how these would be with almond or cashew butter… I have dates just waiting to be caramelized! ;>
I think it’d be awesome! I just love the classic combo of PB chocolate.
OH my! This is the perfect combination of all of the sweet flavors I typically crave!
I looked at the sticky date caramel for like 5 minutes straight…can you say ENTRANCED?! These are so lovely!
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!
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!
You had me at date caramel….I mean truffle…I mean…..everything.
haha, DO IT.
omg I have been DYING to find a good date caramel recipe!! this looks so amazing, I’m drooling all over my keyboard
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!
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!
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!
*Drooling* I don’t think these would long in my house either! There is just something irresistible about salted caramel!
These look awesome! I have a question- what do you mean by DIVIDED coconut oil?
Thanks!
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!
I’m dying just looking at these! I love that I have all these ingredients on hand almost all the time. Can’t wait to try this.
I wish I could say something about how amazing these look but I’m drooling too much to talk.
These are impressive! I can’t even wait to try one, I’m going to go check my cupboard for the ingredients!
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’
Ha! So true. I just like that you said ‘mmm naughty.’ Made my day. Hope you enjoy these, Stephanie!
Wow I thought the same thing about truffles. Out of my league! You’ve just convinced that I can make these so here it goes!
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
blinkeredbarbielife.blogspot.com
easy perfection! yummy!