You’re hearing this here first: I predict that date caramel is going to be THE thing this year.
As smoothie bowls and #toasttuesday were to 2016, so will date caramel be to 2017!
It’s so simple to make that it’s almost ridiculous – literally add dates to a food processor and blend until gooey! And the versatility of date caramel is amazing. For the past couple weeks I’ve been dreaming up all the ways I want to use it next!
And beyond that, date caramel is 100% natural. Tons of sweetness with absolutely no added sugar. Just dates!
I’m telling you, it’s gonna be big this year.
If nothing else, it’s at least gonna be big on the So Much Yum blog this year!
Continuing with my 2017 theme of simplicity, this recipe only has FOUR ingredients. Five if you want to get fancy and sprinkle the truffle tops with coarse salt crystals like I did with some of mine.
I totally encourage that fifth ingredient, by the way! It helps enhance the overall flavors and boosts the oomph factor. And the oomph factor is important.
Or drizzle the tops with extra chocolate because the pretty factor is important too.
To make the truffles, you’ll start with the date caramel. I recommend buying a new package of dates so they’re fresh and moist. If your dates are slightly dried out, soak them in warm water for 10 minutes (and then drain them) before processing.
You’ll use a food processor to turn the dates into a sticky, gooey paste. Then you scoop it into balls (I like using a squeeze handled cookie scoop), freeze, add peanut butter, freeze again, dip in chocolate, refrigerate/freeze.
For that final step, I like to refrigerate my truffles instead of freeze them. That way you can eat one right away when they’re set instead of waiting for the insides to thaw!
Just a note, you will have leftover melted chocolate once you’ve coated all the truffles. I prefer to melt extra chocolate so there’s plenty to work with. Such a bummer when you run out before all the truffles get dunked!
Fortunately, leftover chocolate is no big deal and you can just cover and store it in the fridge to melt again later for another use (like more truffles).
I’m so in love with how rich and decadent these truffles taste! Who would’ve thought that dates could be turned into something described as that? Amazing. Yay plants!
I mean, I guess the chocolate and peanut butter do help some too with the decadence… But still. Yay for those dates!
- 1 ¾ cups pitted dates (~24 dates)*
- ¼ cup natural peanut butter
- 12 oz. (~2 cups) non-dairy chocolate chips
- 1 Tbsp coconut oil
- sea salt, for topping (optional)
- In a food processor, add the the dates (make sure they are moist/fresh - see notes) and process for several minutes until a sticky, caramel-like consistency is achieved. Scrape down the sides as needed to ensure all pieces are processed.
- Use a cookie scoop or Tablespoon to scoop caramel into balls (about 1 ½ Tablespoons per ball). Place on parchment-lined baking sheet and freeze for 30 minutes to set.
- Next, add ½ teaspoon of peanut butter on top of each caramel ball. Return to freezer for another 20-30 minutes to set.
- Once truffle balls are ready, prepare the chocolate. In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in 30-second increments, stirring between each, until melted.
- Use a fork to dunk each truffle into the chocolate and coat completely. Tap off extra chocolate and return to the parchment-lined baking sheet. Sprinkle sea salt on top before chocolate hardens (optional). Repeat with all truffles.
- Place truffles in refrigerator for 30 minutes to set. Then enjoy!
- Leftover truffles can be stored in an airtight container in the fridge (or freezer).