These are not as easy to make as my chocolate orange truffles but worth the effort!
Gluten Free | Dairy Free | Vegan | Refined Sugar-Free
Time: 30 minutes + 2 hours to chill
Makes: 20 truffles
- 125g Medjool dates
- 5 tbsp almond butter
- 2 tsp salt
- 2-4 tbsp water
- 150g 70% + dark chocolate
Add the dates, almond butter and salt to a blender or food processor and mix, add the water a little at a time until you get a smooth but stiff caramel. Use two teaspoons to create small balls of caramel and place onto a baking tray lined with greaseproof paper.
Place the caramel balls in the freezer for 1 hour.
Once the caramel has frozen, melt the dark chocolate in a bowl over a pan of boiling water. Use a fork to dip and coat the caramel balls into the chocolate. You will have to be quick to avoid the caramel melting.
Place the chocolate dipped caramel balls back on the lined baking tray and into the fridge for 1 hour to set.
Place the truffles in mini paper cases and keep in the fridge until you want to eat them! Will keep for up to 7 days