Vegan Chocolate Caramel Truffles

• Baking & Spices

  • 1 cup Chocolate chips, vegan
  • 1 Sea salt

• Dairy

  • 2 tbsp Sunflower seed butter

• Other

  • 2 cups Medjool dates (soft and gooey

Found on theglowingfridge.com

Description

Ingredients

• 2 cups medjool dates (soft and gooey)
• 2 tablespoons sunflower seed butter (or any nut butter)
• sea salt, to taste (for sprinkling; optional)
• 1 cup vegan chocolate chips (like the Earth Balance) brand

Directions

• If your medjool dates are not soft, soak them in warm water for 15 minutes and drain. Blend the dates in a food processor or high-speed blender, pulsing until it turns into a caramel-like mixture. Add the sunflower seed butter and pulse until well combined. On a piece of parchment paper, scoop out the date caramel truffles with a tablespoon. You will have between 10-12 truffle balls. Sprinkle each truffle with a bit of sea salt (optional). Place in the freezer for 30-45 minutes to set. Meanwhile, melt the vegan chocolate chips. Once the truffles are set, remove from the freezer and drench them in melted chocolate with a spoon. Freeze again for 5 minutes for the chocolate to set. Enjoy!!