Ok ok, I know what you are thinking….
What kind of witchcraft is this?!? Making a salted caramel almond truffle that both tastes GOOD and is good for you? Jesus, this girl be trippin’!
Well, folks, as you may know, I am a clean-eater, living a healthier lifestyle that limits the amount of added sugar in my diet and introduces more wholesome, natural foods to my diet. Plus, I love to be creative with my food options because…hey…I’m Italian and I LOVE food.
And because food is so important to me, I need to make sure I can enjoy myself and explore all the flavors clean-eating (and a virtually sugar-free lifestyle) has to offer….like dates, for example!
no no, not “people” dates. I am talking dates, the magical middle-eastern fruit that is super sweet to the taste, offers super awesome health benefits, and opens a big ol’ door to tasty foods, like these truffles.
So, let’s get to that recipe! Here is how to make Salted Caramel Almond Chocolate Truffles:
Quantity: makes about 24 truffles
- 1.5 lbs of pitted noor dates (or medjool dates, although noor dates are easier to find at grocery stores)
- 1 lb of unsweetened baker’s chocolate (or if you prefer, get some dark chocolate)
- 1/2 tsp of unrefined seasalt
- 1/4 cup of almond butter
- 1 tbs of coconut oil
- Find your pitted dates and feel them. If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly. Then add to food processor.
2. Blend/pulse your dates until they form a loose “dough.” If you are having difficulty combining, drizzle a bit of warm water (1 tsp at a time) scraping down the sides as needed, and mix until a rough paste or ball forms. Be careful not to add too much water as it will mess up the freezing process.
3. Add 1/2 tsp sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.
4. Using 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.
5. Remove balls from freezer (teehee), and drizzle on almond butter until the top is coated. If your almond butter is super firm and not spreadable, melt 1/2 TBSP of coconut oil and combine with almond butter in a mixing bowl until almond butter is easily spreadable. Then, proceed as instructed.
6. Freeze balls again for another 15-20 minutes, or until the almond butter has formed a semi-firm “shell.”
7. Warm the chocolate with 1 TBSP of coconut oil over a double boiler or in the microwave in 30 second increments.
8. Remove truffles from freezer and, using a fork, place truffles on fork, and use a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet.
9. Top truffles with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.
10. 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.
Overall, this recipe did take some practice and was a bit messy with the chocolate dipping part. I also made the truffles pretty big, so as a side note, I will be using smaller scooping sizes next time to make these smaller…although, I have to say, I am not very disappointed at all hehe.
The part I am super stoked about is the sugar content. Because I used unsweetened baker’s chocolate and relying on the natural sweetness of dates, there is no ADDED sugar in these truffles AT ALL! In fact, these truffles play on the wonderful features of mother nature’s resources, from the coconut oil to the almond butter!
However, I had a BLAST making these treats, and I am super pumped to nom on these for tonight’s get-together without really feeling too guilty about my dessert choices!
Who says eating cleaner is boring? 😛
What do you guys think of this recipe? Know of any other awesome recipes involving dates? Comment and Share below!