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.
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.
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.
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.
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.
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.
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!
