Sweet, salty and seriously moreish, these vegan salted caramel chocolate truffles are the kind of treat that disappears faster than you can say ho ho ho! Made with wholesome ingredients and coated in a rich chocolate shell, they strike that perfect balance between naughty and nice. Think soft, fudgy centres, a hint of Tasman sea salt and a glossy chocolate finish – proof that plant-based desserts can still taste outrageously decadent. Whether you’re serving them up after dinner or sneaking one straight from the fridge, good luck saving them for Santa!
INGREDIENTS
1½ cups Medjool dates
¾ cup almonds
¼ cup hemp seeds
¼ cup desiccated coconut divided
3 tbsp Pana Organic 100% Cacao Powder
¼ tsp Tasman Sea Salt Flakes
1 1/2 blocks of Pana Organic Salted Caramel 80g bar
INSTRUCTIONS
- Blend the Medjool dates in a food processor until you achieve a sticky paste. Set aside.
- Add the almond and hemp seeds to a food processor and process them into a fine meal.
- Add in the date paste, half the desiccated coconut, cacao powder and sea salt, and process until the mixture morphs into a dough.
- Using wet hands roll dough into approximately 10 balls. If you want to be precise, you can weigh your dough portions. Place in the fridge to set.
- To make the chocolate coating, melt the chocolate in a heatproof bowl over a saucepan of simmering water stirring continuously. Ensure the bowl doesn’t touch the water.
- Remove from heat and whisk until silky. Let sit for 5 minutes. Remove balls from the fridge, and using a fork, dip each one into the chocolate. Place on a wire rack to set.
