I have been a real truffle kick lately. I wanted to say I have been on a real ball kick lately but I somehow feel that may be wrongly interpreted.
In any case… I’ve been making small, round, delicious desserts that are easy to pop in your mouth.
I’m also obsessed with peanut butter which I try not to be and salted caramel. Over the last 5 years I have created a lot of recipes using raw vegan salted caramel and some great peanut butter recipes as well. So, this recipe came together quite naturally.
I wanted a peanut butter salted caramel dessert with a touch of chocolate… voila. This delicious Peanut Butter Salted Caramel Truffles recipe was born!
These Peanut Butter Salted Caramel Truffles are creamy, soft, chewy and have an intense salted caramel and peanut butter flavor. They are dreamy.
I hope you enjoy this recipe as much as we did.
For more raw vegan salted caramel inspired recipes see here:
- Caramel Apple Sugar Cookie Bars
- Vegan Caramel Apple Cheesecake
- Baked Bloomin’ Caramel Apple
- Sweet Caramel Apple “Poutine”
- Caramel Blondie Brownies w/ Chocolate Drizzle (Raw/Vegan)
- Lemon Caramel Bars (Raw/Vegan)
- Raw Vegan Chocolate Covered Salted Caramels
- Homemade Chewy Vegan Salted Caramels
- Homemade Raw Vegan Turtles Chocolates
For more peanut butter inspired recipes see here:
- Raw Chocolate Chip Peanut Butter Cookie Dough Bars
- Raw Peanut Butter Snickers Bites
- Peanut Butter Caramel Slice
- Secretly Healthy Peanut Butter Chocolate Chip Cookie Dough Bites
- Peanut Butter Mousse Pie w/ Chocolate Brownie Crust (Vegan/Gluten Free)
- Deep Dish Peanut Butter Chocolate Chip Cookies (Vegan/Gluten Free)
- Raw Vegan No-Bake Deep Dish Peanut Butter Snickers Pie w/ Salted Caramel
This recipe is raw, vegan, gluten free, dairy free, added sugar free, high fiber and delicious.
Ingredients:
- 15 Large Soft (Fresh and Pitted) Medjool Dates
- 1 1/2 tsp Vanilla Extract
- 1/2 tsp Fine Sea Salt
- 1 Tbsp Coconut Oil
- 3 Tbsp Natural Pure Peanut Butter
- 10 Drops Liquid Stevia (optional - not necessary)
- 1/2 Cup Cocoa Powder
Directions:
- Place all ingredients except your cocoa into your food processor and blend until smooth stopping to scrape down the sides (keep blending and scraping until the mixture is smooth and dough-like).
- Line a bowl with saran wrap and scrape caramel dough into it.
- Place in the freezer for 1 hour.
- Cover a large plate with parchment paper or saran wrap.
- Place cocoa powder in a bowl.
- Remove caramel dough from the freezer and using a melon baller or just a spoon and your hands roll into 1 inch balls.
- Dampen your hands a little with warm water.
- Roll each individual ball in your hands and then roll with a spoon into your bowl of cocoa powder completely coating your truffles with the chocolatey goodness.
- Keep caramels in the freezer or refrigerator in a sealed tight container until ready to enjoy as there are no preservatives in this recipe. Keeping them in the freezer gives them a harder colder texture while keeping them in the refrigerator gives them a softer easier to reach room temperature texture.
- Enjoy!
DAMY Members - You can have 2-3 1 inch truffles with an apple for your mid-morning snack. You can also use this recipe in a larger amount as your weekly treat.
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Omg this was sooo delicious
Glad you enjoyed it Lena!
I LOVE to hear that! Thank you for sharing!
You say “except peanuts” in the directions. I assume you mean peanut butter, but then you doubt say when to add.
Hey Christina! The peanuts is just a mistake! Just ignore that until I can have it removed lol Thank you for the heads up!
it is supposed to be “except the cocoa”