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Salted Caramel Truffles

Chewy date-and-cashew truffles dipped in dark chocolate and finished with flaky sea salt.
Prep Time10 minutes
Cook Time15 minutes
Total Time40 minutes
Servings: 12 truffles

Ingredients

  • 8 ounces pitted Medjool dates about 3/4 cup tightly packed
  • 1 cup roasted unsalted cashews
  • 2 tablespoons coconut sugar or light or dark brown sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon Morton kosher salt
  • 3.5 ounces dark chocolate (about 70%) roughly chopped (about a heaping 1/2 cup); use dairy-free chocolate to make vegan
  • 1/2 teaspoon coconut oil
  • 1 tablespoon Morton coarse sea salt for sprinkling on top, plus additional as needed

Instructions

  • Place the pitted dates and cashews in a small bowl and cover with boiling water; let sit 10 minutes. Drain and pat dry.
  • Transfer the soaked dates and cashews to a food processor fitted with a steel blade. Pulse in long bursts until a sticky paste forms and only small bits remain, scraping down the bowl as needed.
  • Add the coconut sugar, vanilla extract, and kosher salt. Pulse to incorporate, then blend until the mixture becomes a fairly smooth dough. If too sticky to handle, chill the dough in the processor for 10–15 minutes.
  • Line a baking sheet with parchment paper. Use a small scoop or spoon to portion the dough, then roll each portion into a ball with your hands and place on the prepared sheet. You should have 12–15 truffles depending on size. Freeze for 10–15 minutes to firm up.
  • While the truffles chill, melt the chopped dark chocolate in a heatproof bowl set over a pan of simmering (not boiling) water, making sure the bowl does not touch the water. Stir often until almost melted.
  • Remove the bowl from the heat, stir in the coconut oil until the chocolate is smooth and glossy.
  • Remove truffles from the freezer. Working one at a time, dip each truffle fully into the melted chocolate, use two forks to coat and lift it out, then tap away excess chocolate. Place on the parchment-lined sheet and immediately sprinkle with coarse sea salt.
  • Let the chocolate set at room temperature for a minute or two, then enjoy.

Equipment

  • Food Processor
  • small bowl
  • saucepan (for double boiler)
  • heatproof bowl
  • Baking Sheet
  • Parchment Paper
  • small scoop or spoon
  • forks (2) or dipping tool

Notes

  • For a lower-calorie option, drizzle chocolate instead of coating the truffles.
  • Use dairy-free chocolate to make the recipe vegan.
  • Chill the dough if it’s too sticky before rolling.
  • Sprinkle sea salt immediately after dipping so it adheres.
  • Yield is about 12–15 truffles depending on size.