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Vegan Caramel Truffles

Vegan Caramel Truffles

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Holiday truffles with a twist! I’m thrilled to be collaborating with Emmy award-winning Tracey Bregman from The Young and the Restless to bring you these Vegan Caramel Truffles, the ultimate sweet treat for the season! Each truffle is layered with rich, creamy medjool dates and topped with our homemade vegan caramel sauce—it’s indulgent, decadent, and totally plant-based! This caramel sauce, made with coconut cream and coconut sugar, adds a perfectly smooth, dairy-free richness that pairs beautifully with dark chocolate and a sprinkle of sea salt.
Tracey and I had so much fun making these together, and let’s just say we may have snuck a few bites between scenes! Perfect for sharing (or keeping to yourself!), and loaded with antioxidants from dark chocolate for a sweet treat that’s kind to your heart and skin—especially great for women over 50!
Who’s ready to get festive with us?
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Course Dessert

Equipment

  • Food Processor
  • melon baller
  • microwave-safe bowl
  • Baking Sheet
  • Parchment Paper

Ingredients
  

  • 1 lb fresh medjool dates pitted
  • 1 tsp flakey sea salt such as Maldon
  • ¼ cup Christine’s vegan caramel sauce click title to get the recipe
  • ¼ cup natural creamy peanut butter
  • 1 cup 70% cocoa dark chocolate chips
  • 2 tbsp coconut oil
  • ¼ cup cup freeze-dried strawberries crushed

Instructions
 

  • If your dates aren’t soft, soak them in hot water for 10  minutes to soften. Drain thoroughly and pit if needed, then add to a food processor.
    1 lb fresh medjool dates
  • Pulse the dates until they form a loose ball. Break apart the ball and pulse a few more times to ensure that the dates are thoroughly chopped. If the dates are not mixing well, add 1 teaspoon of water at a time until a rough paste or ball forms.
    Note: be careful not to add too much water.
  • Break apart the ball of dates and add sea salt and pulse again to incorporate. Taste and adjust salt if desired.
    1 tsp flakey sea salt
  • Using a small melon baller to keep the size consistent, scoop small portions and roll into mini balls. Place on a baking sheet lined with parchment paper and freeze for 30 minutes.
  • Add 1/2 tablespoon of coconut oil to the peanut butter and microwave for 10 to 15 seconds to soften then stir the peanut butter into a peanut sauce. Next warm the vegan caramel sauce in the microwave for 10 to 15 seconds to soften. Add a little water if needed to soften.
    2 tbsp coconut oil, ¼ cup natural creamy peanut butter
  • Next, Drizzle peanut butter or caramel on top of each truffle. Freeze again for another 30 minutes until the peanut butter and vegan caramel forms a semi-firm shell.
    ¼ cup Christine’s vegan caramel sauce
  • Heat the dark chocolate chips with remaining coconut oil in the microwave in 30-second intervals.
    1 cup 70% cocoa dark chocolate chips, 2 tbsp coconut oil
  • Remove truffles from the freezer and dip each one in the melted chocolate using a fork. Drizzle off excess chocolate and place back on the baking sheet. Quickly top each truffle with a sprinkle of freeze dried strawberries, sea salt, or your favorite crushed nuts. It is recommended to work on one truffle at a time as the dark chocolate solidifies quickly. The process is dip, remove excess chocolate, replace on the baking sheet and sprinkle topping, and repeat.
    ¼ cup cup freeze-dried strawberries
  • Place truffles in the freezer for 30 minutes to set.
  • For softer truffles, let them come to room temperature before serving. Store in a freezer-safe container in the fridge or freezer. Makes about 20 truffles.
  • Optional: For a cocoa powder coating, roll each truffle in dark cocoa powder after Step 6. Arrange on a parchment-lined baking sheet, cover, and chill overnight for best results.

Video

More About This Recipe

Tips for Making the Perfect Vegan Caramel Truffles

To get that perfect truffle texture, here are a few tips that Tracey and I love:
  1. Soak the Dates if Needed
    If your dates feel a bit dry, soak them in warm water for 10 minutes before blending. This softens them up, making it easier to create a smooth, caramel-like texture.
  2. Use a Melon Baller for Consistency
    A melon baller helps keep each truffle the same size, making them look beautiful and making it easy to dip them in chocolate later on.
  3. Have Fun with the Toppings
    Sprinkle freeze-dried strawberries, flakey sea salt, or crushed nuts on top after dipping. Not only does it look festive, but it also adds a little extra flavor and texture!

Kitchen Tools You’ll Need

Here’s what you’ll need to make these truffles:
  1. Food Processor
    A food processor is essential for blending the dates into a smooth paste. It’s the key to getting that perfect caramel texture for the truffles.
  2. Melon Baller
    Using a melon baller keeps your truffles even in size, making them easy to dip and giving them a uniform look.
  3. Microwave-Safe Bowl
    For melting the chocolate and coconut oil, a microwave-safe bowl works perfectly. Melt in short intervals to avoid burning.
Tried this recipe?Let us know how it was!