Lastly, add sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.
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.
Warm the chocolate over a double boiler or in the microwave in 30 second increments with coconut oil.
Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 20 truffles as original recipe is written.
*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.