Ingredient Salted Caramel Peanut Butter Truffles

I used to believe that truffles are complicated. I thought they were complex. They required candy thermometers, careful attention, Maldon sea salt, and the most expensive and finest ingredients. I used to think they were not for me.

Date candy is the beginning. Have you ever tried it? You haven’t lived if you don’t.

Sticky Medjool dates that have been pitted, processed, and then seasoned with sea salt to balance the flavor. Raw vegan caramel salted. Yes, please.

Next? You can use a melonballer or measuring spoon to scoop out the truffle shapes. (Or roll them by hand!). After freezing, drizzle with creamy peanut butter salted. We’re finally getting somewhere.

Last but not the least? Dip those babies into dairy-free, dark chocolate. Sprinkle with sea salt. These gems can be consumed immediately after a quick trip to the freezer or fridge.

After tasting my first two, I immediately brought these to the office staff at our apartment building. Otherwise? If not, these would have been gone within an hour. So tasty!


  • Medjool Dates* 1 Pound (pitted).
  • Add more salt to the topping if you like.
  • 1/4 cup natural salty peanut butter (creamy or crunchy is fine, but creamy is the best)
  • Chop 1 cup of dairy-free bittersweet chocolate or dark chocolate
  • 1 Tbsp coconut oil


  • Soak your dates in hot water for 10 to 15 minutes if they are not sticky or super moist. Drain thoroughly, and then pit. If you prefer, pit and add to the processor.
  • The dates should be blended/pulsed until they form loose dough. Mine often turns into a small ball.
  • If the mixture is not combining well, add a small amount of warm water, 1 tsp. At a time, scrape sides as necessary, and continue mixing until you get a rough ball or paste. It will be hard to work with them later if you add too much warm water.
  • Add sea salt to the mixture and stir again. Adjust saltiness to your liking.
  • Use a small melonballer or a tablespoon with your finger to scoop out the small balls. Roll/form these into balls. Place the balls on a baking sheet lined with parchment paper and freeze them for 20-30 minutes to harden.
  • In the meantime, drizzle on peanut butter to cover the top. If your peanut butter has a hard texture and is not spreadable, add 1/2 TBSP of coconut oil to a small bowl (amount according to the original recipe // adjust for batch size). Microwave to melt it (or heat it in a small pan). Stir together, and then follow the instructions.
  • Freeze for 15-20 minutes more or until you see a semi-firm shell of peanut butter.
  • Heat the chocolate in increments of 30 seconds in a microwave with coconut oil.
  • Use a fork to remove truffles from the freezer. Dip them quickly in chocolate using a small teaspoon. After removing the excess chocolate, place the truffles back onto the parchment-lined baking tray. You could also drizzle chocolate over the tops of the truffles using a fork. The bottoms can be dipped in chocolate, placed on parchment, and allowed to cool. This creates a more drizzled look than a “shell.”
  • Repeat until all truffles have been coated.
  • Set in the freezer or refrigerator for about 30 minutes. Serve straight from the fridge or freezer. Let truffles come to room temperature for softer truffles.
  • To keep them fresh, store them in a container that can be placed in the freezer or fridge. As written in the original recipe, this makes about 20 truffles.

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