If you’re looking for a decadent treat that combines the richness of chocolate with the sweetness of caramel, then these Salted Caramel Truffles are sure to become your new favorite indulgence. Made with wholesome ingredients, these truffles are not only delicious but also simple to create in the comfort of your own kitchen. The best part? They come together in no time and are perfect for sharing or savoring all by yourself!

Why I Love This Recipe

There’s something incredibly gratifying about making your own truffles. The magic happens when you transform a handful of simple ingredients into a luxurious confection that tastes like it came from a gourmet shop. Each bite of these Salted Caramel Truffles offers a delightful combination of sweet and salty, with a creamy texture that melts in your mouth. Plus, the use of Medjool dates and cashews means you’re sneaking in some natural sweetness and healthy fats, making them a treat you can feel good about.

Ingredient Breakdown

8 ounces pitted Medjool dates: These naturally sweet dates serve as the base for our caramel flavor, giving the truffles their delicious sweetness and chewy texture.
3/4 cup roasted unsalted cashews: Cashews add creaminess and a rich nutty flavor, while also providing healthy fats.
2 tablespoons coconut sugar: This adds a hint of caramel flavor and a touch of sweetness. You can substitute with light or dark brown sugar if preferred.
1 teaspoon pure vanilla extract: A must-have for enhancing the overall flavor of your truffles.
1/2 teaspoon Morton Kosher Salt: Just the right amount of salt to balance the sweetness of the dates and chocolate.
3.5 ounces dark chocolate: Use a high-quality 70% dark chocolate for a rich flavor. For a vegan option, choose dairy-free chocolate.
1 teaspoon coconut oil: This helps to smooth out the chocolate when melting, ensuring a glossy finish on your truffles.
1 tablespoon Morton Coarse Sea Salt: For sprinkling on top, adding a beautiful salty contrast to the sweet chocolate.

Kitchen Gear Checklist

Food Processor: Essential for blending the dates and cashews into a smooth mixture.
Microwave-Safe Bowl: For melting the chocolate without burning.
Spatula: Handy for scraping down the sides of the food processor and mixing.
Cookie Scoop or Small Spoon: To portion out the truffles evenly.
Parchment Paper: Perfect for setting the truffles to cool without sticking.

Cook Salted Caramel Truffles Like This

Step 1: Prepare the Base

Start by placing the pitted Medjool dates and roasted cashews in your food processor. Blend until the mixture is finely chopped and begins to clump together. You want a sticky, dough-like consistency that holds together when pressed.

Step 2: Add Sweetness and Flavor

Add the coconut sugar, pure vanilla extract, and Morton Kosher salt to the food processor. Pulse a few more times until everything is well combined. Taste the mixture and adjust sweetness if needed.

Step 3: Form the Truffles

Using a cookie scoop or a small spoon, take a small amount of the mixture and roll it between your palms to form a ball. Repeat this process until all the mixture is shaped into truffles. Place them on a parchment-lined baking sheet.

Step 4: Melt the Chocolate

In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.

Step 5: Coat the Truffles

Dip each truffle into the melted chocolate, using a fork to lift it out and allowing the excess to drip off. Place the coated truffles back on the parchment paper.

Step 6: Sprinkle with Sea Salt

While the chocolate is still wet, sprinkle each truffle with a pinch of Morton Coarse Sea Salt. This step is crucial for that delightful sweet and salty contrast.

Step 7: Chill and Enjoy

Refrigerate the truffles for about 30 minutes, or until the chocolate has fully set. Once they’re firm, you can indulge in your homemade Salted Caramel Truffles!

Health-Conscious Tweaks

For a vegan option, ensure you use dairy-free dark chocolate.
Substitute coconut sugar with a sugar alternative like stevia or monk fruit for a lower-calorie version.
Use raw cashews instead of roasted for a less intense flavor.
Add a tablespoon of almond butter or peanut butter for a nutty twist.

What Not to Do

Do not use chocolate chips for coating, as they do not melt smoothly and will result in a lumpy texture.
Avoid over-processing the date and cashew mixture; it should be sticky but not a paste.
Don’t skip the sprinkling of sea salt; it enhances the flavor tremendously.
Ensure your truffles are well-chilled before serving; this helps maintain their shape.

Meal Prep & Storage Notes

These Salted Caramel Truffles are perfect for meal prep! You can make a batch ahead of time and store them in the refrigerator for up to 2 weeks. For longer storage, keep them in an airtight container in the freezer for up to 3 months. Just let them thaw in the fridge for a couple of hours before enjoying.

FAQ

Can I use other nuts instead of cashews?

Absolutely! Almonds, pecans, or walnuts can be great substitutes, just keep in mind they may alter the flavor slightly.

Are these truffles gluten-free?

Yes, all the ingredients used in these Salted Caramel Truffles are gluten-free, making them a safe treat for anyone with gluten sensitivities.

Can I make these truffles ahead of time?

Yes! These truffles store well in the fridge for up to 2 weeks, and they freeze beautifully for up to 3 months.

What can I use instead of coconut sugar?

You can substitute coconut sugar with light or dark brown sugar, or even a sugar alternative like maple syrup or agave nectar, but keep in mind it may affect the texture.

Ready, Set, Cook

Now that you have all the details, it’s time to roll up your sleeves and whip up a batch of these irresistible Salted Caramel Truffles. Whether you’re treating yourself or sharing with loved ones, these truffles are sure to impress. Enjoy the process, and don’t forget to savor every delicious bite!