Raw Caramel Fudge Truffles

• Vegetarian

• Produce

  • 10 Medjool dates, pitted and roughly chopped

• Condiments

  • 1 tbsp Cashew or almond butter
  • 1 tbsp Maple syrup

• Baking & Spices

  • 100 g Chocolate, dark dairy-free
  • 1 Sea salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Coconut oil

• Bread & Baked Goods

  • 1 cup Millet or rice puffs

• Dairy

  • 3/4 cup Cashew butter

• Liquids

  • 1 tbsp Water

Found on mygoodnesskitchen.com

Description

Directions

• To make the caramel truffles, put the cashew butter, dates, 1/2 cup millet or rice puffs, vanilla extract and maple syrup in a food processor and blitz. Add 1 tablespoon of water if the mix isnt coming together. If necessary, add a dash more maple to get things moving.
• When the truffle mix comes together in a ball, remove it from the mixer and put it in a large mixing bowl.
• Add the other 1/2 cup of puffs and using clean hands, mix through.
• Once combined, roll the mix in to balls - I use around a tablespoon for each.
• Lay the balls on a tray covered with baking paper and pop in the freezer.
• To melt the chocolate, set up a double boiler with a heat-proof bowl on top of a saucepan. Fill the saucepan 1/3 up with water and put on low-medium heat.
• Add the chocolate to the heat-proof bowl and gently heat until melted, stirring. If using dark chocolate, add a spoon of cashew or almond butter and stir to combine.
• Add coconut oil to thin out chocolate if needed.
• One at a time, drop a caramel ball in to the melted chocolate, coat well and remove with a fork to remove any excess. Return to the freezer to set. Repeat.
• Leave in the freezer for 10 minutes to set. Store in the freezer or the fridge in a covered container.