Oh my goodness, I love salted caramel! As I’ve discussed in my earlier article about salt, it has a magical way of enhancing sweetness and mellowing bitterness. That slight crunchy saltiness on top is so scrumptious with the soft, creamy caramel. Oh my.
These are also very low in refined sugars-most of the sweetness comes from dates and a little maple syrup. Enrobed in dark vegan chocolate, these salted caramel chocolate truffles are both pretty and easy to make. And did I mention they’re raw?
I have almost eaten all of them and it’s only been a few days-I may have to make these again. Tomorrow.
- 40 soft medjool dates
- 4 Tsp vanilla extract
- 2 Tsp fine sea salt
- 4 Tbsp coconut oil
- 8 Tbsp natural pure almond butter
- ½ cup maple syrup
- 16 oz vegan dark baking chocolate
- 2 Tablespoons coarse sea salt (I used Maldon sea salt flakes)
- Prepare a pan (I used a mini bread pan maybe 3”x 6” ) by lining it in plastic inside completely (make sure the plastic wrap comes up over the sides!)
- Place all caramel ingredients into your food processor blending until completely smooth. Depending on the size of your food processor, you will probably need to process this recipe in 2 batches.
- When the mixture is smooth, press it down into the pan evenly and place it in the freezer for about 2 hours. There might be some liquid pooling around the top of the caramel-this is a mixture of coconut oil and maple syrup. Turn the pan upside down and drain out the excess liquid so it doesn’t pool up to much when you chill the caramel. Make sure you put your hand over the caramel so it doesn’t fall out of the pan!
- Place the vegan baking chocolate in a double boiler and melt. If you don’t have a double boiler, you can take a medium saucepan and fill it with water and bring to a boil. Then take a smaller saucepan and place it in the hot water and melt the chocolate in the smaller pan.
- Make sure you whisk the chocolate as it melts!
- Place it into a medium mixing bowl and right before you are ready to coat the caramel. Make sure that you don’t let it cool to much.
- Remove the caramel filling from the freezer and release it from the pan.
- Working quickly, cut the caramel with a sharp knife into the desired shape.
- Dip each piece into the chocolate and coat thoroughly. I like to use 2 forks to gently turn the caramel pieces over in the chocolate, and then to gently lift them out.
- You want to let them drain any excess chocolate over the bowl before placing them on a parchment lined baking sheet.
- You need to work very gently with the caramel squares-they dent very easily as they are deliciously soft.
- Finally, after they have been placed on the sheet pan and the chocolate is still soft, take one of the forks and gently touch the top of each chocolate to create a pretty pattern of lines.
- Sprinkle them with Maldon salt flakes, and place in the refrigerator to chill.
- Store in the refrigerator in a closed container.