5-Ingredient Salted Caramel Peanut Butter Truffles
User Reviews
5
5-Ingredient Salted Caramel Peanut Butter Truffles
Description
The recipe starts by ensuring the medjool dates are sticky and moist; if not, they are soaked in hot water then drained. The dates are pulsed in a food processor until they coalesce into a dough-like ball. Warm water can be added sparingly to help bind the paste if necessary. Sea salt is mixed in to enhance the caramel notes of the dates.
Small portions of this date paste are rolled into balls and frozen briefly to firm them up. Peanut butter is drizzled over the frozen centers to add creamy richness and peanut flavor. These are then dipped in melted bittersweet chocolate combined with coconut oil to create a smooth, glossy coating that hardens once chilled. The coconut oil assists with the smooth melting and texture of the chocolate.
The truffles offer a chewy, naturally sweet interior balanced by salty, nutty, and chocolate flavors. They present a no-bake treat made from a handful of simple ingredients, suitable for snacking or gifting.
Coconut oil should be melted but not overheated to preserve texture. The salt amount can be adjusted for preferred sweetness balance.
Ingredients
- 1 pound date pitted, medjool
- 1/2 tsp salt more for topping, sea salt
- 1/4 cup peanut butter creamy is best, but crunchy works, too, natural salted
- 1 heaping cup bittersweet chocolate chopped, dairy-free or dark chocolate
- 1 Tbsp coconut oil melted
Instructions
- If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit. Otherwise, just pit and add to food processor.
- Blend/pulse your dates until they form a loose "dough." Mine usually turns into a ball, which is what you're going for.
- If it’s not quite combining, drizzle in a tiny bit of warm water - 1 tsp at a time - scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well.
- Lastly, add sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.
- Using a small melon baller or a Tablespoon and finger, scoop out small balls and roll/form them into balls. Place on a parchment-lined baking sheet and freeze for 20-30 minutes to set.
- In the meantime, drizzle on peanut butter until the top is coated. If your peanut butter is super firm and not spreadable (meaning it's either dry or not the natural variety), add it to a small mixing bowl with 1/2 TBSP coconut oil (amount as original recipe is written // adjust if altering batch size) and microwave to melt (or heat in a small saucepan). Stir to combine, then proceed as instructed.
- Freeze again for another 15-20 minutes, or until the peanut butter has formed a semi-firm “shell.”
- Warm the chocolate over a double boiler or in the microwave in 30 second increments with coconut oil.
- Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet. Alternatively, you could place the truffles on a fork and drizzle the tops with chocolate. Freeze to set again, then dip the bottoms in chocolate and place on parchment to cool. This achieves less of a "shell" and more of a drizzled effect.
- Top truffles with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.
- Place back in freezer or fridge to set - about 30 minutes. Set out from the the freezer or fridge to serve. For softer truffles, let come to room temperature.
- Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 20 truffles as original recipe is written.
Notes
- Soften dates by soaking if they aren’t sticky and moist to achieve proper texture for rolling.
- Add warm water gradually during processing only until the paste forms to ensure manageable dough consistency.
- Adjust sea salt quantity to balance sweetness and highlight caramel flavor.
- Melt coconut oil gently to maintain smooth chocolate coating consistency.
- Freeze shaped truffles before coating to help them maintain shape during dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20(truffles)
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1truffle | |
| Calories | 156 | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 2.1g | 4% |
| Fat | 6.1g | 9% |
| Saturated Fat | 3.3g | 17% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 98mg | 4% |
| Fiber | 2.9g | 12% |
| Sugar | 20.5g | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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