Processed with VSCOcam with s2 preset

I love food. Always have. But it wasn’t until I began living a more conscious lifestyle that I realized I also love to cook. The more I played in the kitchen, the more I realized I could create healthy alternatives to my favourite decadent foods; often just as delicious – if not better – than the real deal (excuse me while I brag).

Processed with VSCOcam with s2 preset

Chocolatey. Caramelly. Salty. Healthy. These truffles can also be disguised any way you want; think hostess gift, pre/post-workout snack, midnight indulgence… there’s no going wrong.

Vegan Salted Caramel Chocolate “Truffles” (Yield: 12-15 truffles  Total Time: 30 minutes)

The Ingredients

  • 20 dates, pitted
  • 1 cup raw pecans
  • 1 cup raw walnuts
  • 1 tbsp cacao powder
  • 1 tsp ground cinnamon
  • 1 1/4 cups dairy-free dark chocolate bar, roughly chopped
  • 1 tbsp coarse sea salt

The Directions

1. In a food processor, blend pecans and walnuts until they reach the consistency of a meal

2. Add dates to the mix and blend again on high speed and pulse as needed. Once fully blended, mix in your cacao and cinnamon and blend once more to make your truffle filling

3. Using a spoon, scoop out 1 tbsp of your filling and with your hands, roll into a ball and set on a lined cookie sheet. Once balls are made, place in the freezer

4. While the filling is in the freezer, place your chocolate in a pot on the stove on low heat, stirring occasionally, until completely melted

5. Transfer chocolate to a bowl and remove the balls from the freezer. Then, using a fork the way you would a spoon, dip a truffle in the melted chocolate and transfer back to cookie sheet, letting the excess chocolate drip through fork holes. Continue until all truffles are coated in delicious chocolate

6. Top with a sprinkle of sea salt (my preference) or opt for a dash of cinnamon, or crushed pecans

Leave a comment


Email(will not be published)*


Your comment*

Submit Comment

Copyright ©
%d bloggers like this: