What is better than a no-bake treat that is naturally vegan, gluten free, nut free, refined sugar free, and absolutely delicious? Nothing. This truffle balls of joy from my ebook, 40 Easy Vegan Desserts (available on Kindle/Amazon) are healthy enough to enjoy for breakfast but decadent enough to have for dessert, making them a major win-win for your tastebuds and all your health-conscious bros.
The sunflower seed butter adds an interesting twist and makes them nut free, but if you don’t have any, feel free to use peanut butter or almond butter. With these balls you’ll be rollin’ with the homies all the way to chocolate paradise.
Salted Caramel Date Truffles
- Prep Time:30 minutes
- Cook Time:0 minutes
- Total Time:30 minutes
- 8 oz dried, pitted dates or date pieces
- 1 teaspoon vanilla extract
- 1/4 cup sunfloweer seed butter (can substitute almond butter or peanut butter)
- 1 cup dark chocolate chips or chopped dark chocolate
- 1 teaspoon sea salt
- 1 tablespoon coconut oil (optional)
Soak dates in warm water until softened, at least 15 minutes.
Drain dates. In a food processor or blender, process dates and vanilla until a smooth paste forms. Add sunflower seed butter and ¼ teaspoon sea salt and continue to blend until well combined.
Roll mixture into small balls, about 1-inch in diameter. Place on a parchment paper lined baking sheet and place into the freezer until set, about 15 minutes.
Meanwhile, in a small microwave safe bowl, melt the chocolate in 30 second increments, stirring after each increment, until melted (about 60-90 seconds total). Stir in coconut oil.
Remove truffles from the freezer. Dip each truffle in melted chocolate and return to baking sheet.
Sprinkle with remaining sea salt and return to the freezer until set, another 15-20 minutes.
Enjoy! Store in airtight container in the refrigerator for up to a week.