Fudgy Vegan Salted Caramel Truffles

These refined sugar-free sweets from the Vegan Chocolate Treats cookbook make the right home made, edible reward. Merely whip up a batch, tie up with ribbon, and provides them to your family members for a more healthy, however nonetheless decadent chunk.

What you want:

For the caramel:
2 cups Medjool dates, pitted and chopped
3 tablespoons peanut butter
1 tablespoon coconut oil, melted
⅛ teaspoon salt

For the chocolate coating:
1 cup vegan chocolate chips
2 teaspoons coconut oil
Flaky salt, for garnish

What you do:

  1. Line an 8 x 4–inch loaf pan with parchment paper, leaving an inch of overhang on both sides, after which place in freezer for quarter-hour. 
  2. For the caramel, in a meals processor, place chopped dates, peanut butter, coconut oil, and salt and mix on excessive for two minutes, stopping to scrape down sides as wanted. Press combination into backside of ready pan. Return pan to freezer.
  3. For the chocolate coating, right into a microwave-safe bowl, add chocolate chips and coconut oil, and microwave for 1 minute. Stir till chocolate is clean. 
  4. Take away pan from freezer and use parchment overhang to take away caramel from pan. Lower into 12 equal items. Use a fork to dip every caramel into chocolate, let extra chocolate drip again into bowl, after which place on parchment paper to harden. Repeat till all caramels are lined. Return caramels to freezer till chocolate is strong, about 5 minutes. Sprinkle with flaky salt. 
For extra vegan truffle recipes, learn:

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