Salted Caramel Truffles

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These Salted Caramel Truffles are small, luxurious bites you can make at home without fancy equipment. They marry sticky Medjool dates and roasted cashews into a caramel-like center, then get a glossy dark chocolate shell and a sprinkle of coarse sea salt. The result is sweet, nutty, bitter chocolate and a hit of salt in each bite.

No complicated tempering or obscure ingredients—just a food processor, a pot for a double boiler, and a freezer to firm the centers. The method below walks you through prepping the date-cashew dough, shaping the truffles, melting the chocolate properly, and coating each piece so they look professional.

You’ll get 12 to 15 truffles depending on size. They make an excellent gift, party treat, or just something to keep on hand for a quick, indulgent moment. Read the tips and troubleshooting sections if you want to tweak texture or store them long-term.

What Goes Into Salted Caramel Truffles

Ingredients

• 8 ounces pitted Medjool dates (about 3/4 cup tightly packed) — provide the sticky, caramel-like sweetness and structure for the centers.
• 1 cup roasted unsalted cashews — add creaminess, body, and a nutty caramel flavor.
• 2 tablespoons coconut sugar — deepens the caramel flavor; can be swapped for light or dark brown sugar if needed.
• 1 ½ teaspoons pure vanilla extract — rounds and lifts the flavor profile.
• ½ teaspoon Morton Kosher Salt — balances sweetness and enhances flavor in the dough.
• 3.5 ounces dark chocolate (70%, roughly chopped; about a heaping 1/2 cup) — forms the glossy shell. Use dairy-free chocolate to keep truffles paleo/vegan. Avoid chocolate chips.
• ½ teaspoon coconut oil — smooths and thins the melted chocolate for a better coating.
• 1 tablespoon Morton Coarse Sea Salt — for sprinkling on top; gives the signature finishing crunch and salt contrast.

Cooking Salted Caramel Truffles: The Process

Make the dough

Place the dates and cashews in a small bowl and pour boiling water over them to cover. Let sit for 10 minutes. Drain the bowl and gently pat the dates and cashews dry with a paper towel to remove excess surface moisture.

Transfer the drained dates and cashews to a food processor fitted with the steel blade. Pulse in long bursts, stopping periodically to scrape down the bowl, until the mixture comes together into a sticky paste with only small bits remaining. This may take a minute or two of pulsing and scraping.

Add the coconut sugar, pure vanilla extract, and Morton Kosher Salt to the food processor. Pulse a few times just to combine, then continue blending until you have a fairly smooth, even “dough.” If the mixture is too sticky to handle, place the food processor bowl (with the dough inside) in the refrigerator or freezer for 10 to 15 minutes to firm up before shaping.

Shape and chill

Line a baking sheet with parchment paper. Using a small scoop or a spoon, portion the dough and roll it into balls with your hands. Place each ball on the prepared sheet. You should end up with roughly 12 to 15 truffles, depending on how large you roll them.

Transfer the baking sheet to the freezer and let the truffles firm up for 10 to 15 minutes while you prepare the chocolate coating.

Melt the chocolate

Place the roughly chopped dark chocolate in a heatproof bowl. Set the bowl over a pan of simmering (not boiling) water so the bottom of the bowl does not touch the water. Stir frequently as the chocolate melts.

When most of the chocolate is melted but a few small pieces remain, remove the bowl from the heat. Add the ½ teaspoon coconut oil and stir until the mixture becomes smooth and glossy, allowing the residual heat to finish melting any remaining bits.

Coat the truffles

Remove the truffles from the freezer. Work one at a time: dip a truffle into the melted chocolate, then use two forks to roll it and coat it completely. Lift the truffle out with the forks, tapping lightly to let excess chocolate drip back into the bowl, and place it on the parchment-lined sheet.

Immediately sprinkle the coated truffle with Morton Coarse Sea Salt so the salt sticks before the chocolate sets. The chocolate will firm quickly, so work at a steady pace. Repeat with the remaining truffles.

Let the coated truffles sit at room temperature for a minute or two to set, or return them to the refrigerator for faster firming. Enjoy once the chocolate is set.

Why It Deserves a Spot

These truffles are deceptively simple and deliver complex flavor. The dates give a true caramel note without cooking sugar, and cashews make the center creamy without dairy. A dark chocolate shell adds bitterness and structure, while the coarse salt creates a satisfying contrast.

They’re quick to assemble, freeze briefly to firm, and don’t require precise chocolate tempering. That makes them approachable for weeknight baking or last-minute gifting.

If You’re Out Of…

• If you’re out of coconut sugar — use 2 tablespoons light or dark brown sugar as a direct substitute.
• If you’re out of cashews — this recipe depends on the texture cashews provide; substituting another nut may change flavor and texture, so proceed cautiously.
• If you’re out of Medjool dates — other soft, sticky dates can work, but Medjool gives the best texture and sweetness.
• If you’re out of dark chocolate — choose a chocolate with similar cocoa percentage; do not use chocolate chips since they can contain stabilizers that affect melting.

Before You Start: Equipment

• Small bowl — for soaking dates and cashews.
• Food processor with steel blade — essential for creating a smooth, cohesive dough.
• Baking sheet and parchment paper — for forming and chilling truffles.
• Small scoop or spoon — helps portion evenly.
• Heatproof bowl and saucepan — to create a double boiler for melting chocolate.
• Two forks — useful for dipping and draining excess chocolate.

Avoid These Mistakes

• Skipping the soak — not soaking the dates and cashews can make the dough dry and crumbly.
• Over-blending — while you want a smooth dough, overheating the processor can warm and loosen the mixture; pulse and scrape instead of running continuously.
• Using chocolate chips — they often don’t melt as smoothly; use chopped chocolate instead.
• Waiting to salt — sprinkle coarse salt immediately after dipping so it adheres before the chocolate sets.
• Skipping refrigeration when needed — if dough is too sticky, chill briefly in the processor bowl to make shaping manageable.

Make It Year-Round

These truffles work any time of year. For holidays, roll them in crushed nuts, cocoa powder, or toasted coconut before the chocolate sets. For summer gifting, store in an insulated box with a cool pack to prevent melting. For winter, bring them to room temperature for 10 minutes before serving so the centers soften slightly.

If You’re Curious

Why not use cocoa powder inside? The dates and cashews create a naturally caramelized, nutty base—cocoa would change the flavor to more of a chocolate truffle. If you want that, reduce sugar slightly and experiment, but start with the recipe as written to understand the balance.

Can you make them nut-free? The cashews are integral to texture and flavor. If nut allergies are a concern, try using sunflower seed butter and toasted sunflower seeds, but note texture and taste will differ and soaking behavior may change.

Storage & Reheat Guide

Store truffles in an airtight container in the refrigerator for up to 10 days. If you prefer them softer, let them sit at room temperature for 10–15 minutes before serving. For longer storage, freeze in a single layer on a tray until solid, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before bringing to room temperature.

Quick Questions

• Yield? — About 12 to 15 truffles, depending on how large you roll them.
• Can they be vegan/paleo? — Yes, use dairy-free dark chocolate and the recipe is already plant-based.
• Do you need to temper the chocolate? — No. Adding 1/2 teaspoon coconut oil and using a gentle double boiler method yields a nice sheen without tempering.

Before You Go

These Salted Caramel Truffles are one of those recipes that rewards a little patience with big flavor. They’re easy to scale, forgiving if you chill the dough, and elegant enough for guests. Make a batch, experiment with coatings, and keep a stash in the fridge for whenever you need a tiny, perfect indulgence.

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