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Partially eaten Caramel Peanut Butter Truffle for a decadent vegan dessert
4.93 from 55 votes

5-Ingredient Salted Caramel Peanut Butter Truffles

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.
Author: Minimalist Baker
Prep Time 2 hours
Cook Time 3 minutes
Total Time 2 hours 3 minutes
Servings: 20 (truffles)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 2-3 Weeks
Does it keep? 1 Week

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

  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 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 (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.

  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 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 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)