Plant-Based Salty Caramel Truffles

These truffles speak for themselves! If you are reaching for something sweet and satisfying—especially when those nighttime cravings hit, these are perfect for you. I keep mine stocked in the freezer so I’m not always buying packaged sweets at the store.

Serves: Yields around 20 truffles

*Disclaimer: This recipe requires the base to set in the freezer for the night (or around 6hrs.).

//ingredients//

30 Pitted Dates

1/2 Cup Cashews

1/2 Cup Alt. Milk

3/4 Tsp. Sea Salt

1 Cup Vegan Chocolate

5 Tbsp. Water

//method//

Day 1:

1) In a blender or food processor, add in:

dates

cashews

milk

and salt.

2) Blend until there is still a little bit of texture to the mixture, but ingredients are thoroughly blended.

3) Using a teaspoon, scoop small balls of the mixture out onto cookie sheet topped with wax paper. 

4) Place sheet into freezer to sit overnight.

Day 2:

1) Using a double-boiler, melt the chocolate over medium-high heat, whisking the entire time. While whisking, slowly add in the water.

2) When the chocolate is completely smooth and melted, remove from heat and place into a bowl.

3) Using a spoon or a toothpick, dip the balls into the chocolate and place them back onto the sheet and in the freezer to set again until the chocolate has hardened.

4) Once they have hardened, sprinkle some sea salt flakes on top.

Serve & ENJOY!