This easy recipe for a healthy version of Salted Caramel Truffles is a better-for-you no bake treat that anyone can make, no culinary expertise required.
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The truffles are dark-chocolate dipped, then topped with a crunch of coarse sea salt.
Getting a homemade salted caramel sauce to a consistency that’s thick enough to enrobe in melted chocolate to create a caramel-filled truffle, yet soft enough to still melt and ooze when you bite into it, is a tricky endeavor that I’d prefer to leave to a French pastry chef.
Hence, for this recipe, we are skipping the actual caramel entirely. Stay with me here.
Instead of meticulously heating butter, sugar, and heavy cream in a saucepan until the temperature, color, and bubbles were just so, I piled dates and cashews in a food processor and blended them until they were smooth, creamy, and positively luscious. That’s it!
Dates have a natural caramel-like sweetness, and cashews are buttery. Combine the two with vanilla, coconut sugar, and salt, and the resemblance to salted caramel is complete.
About These Salted Caramel Truffles
The vegan date cashew “caramel” is terrific on its own, but it’s absolutely outstanding with a drizzle (or dunk) of dark chocolate.
You can opt for a light chocolate drizzle and eat them like energy bites for a quick, healthy snack or go full-on chocolate cover and transform them into a decadent (but still healthy and vegan!) dessert.
(Check out this Energy Balls recipe if you want more snack options! Or, if you’re in search of more dessert or chocolate bliss, these No Bake Cookie Dough Protein Balls are a hit, or any of these 50 Healthy Desserts!)
The final ingredient that makes these caramel truffles truly shine is a sprinkle of coarse sea salt.
It balances the sweetness from the chocolate and dates, gives the caramel truffles a tiny crunch, and is without a doubt the reason you won’t be able to stop eating them.
How to Store and Freeze These Truffles
- To Store. Store leftovers in an airtight container in the refrigerator for 2 weeks or at room temperature for 1 week.
- To Freeze. Freeze for up to 3 months in an airtight freezer-safe storage container. Set out at room temperature for a few minutes prior to serving.
More Delicious Truffles Recipes
Salted Caramel Truffles
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Ingredients
For the Caramels:
- 8 ounces pitted Medjool dates about 3/4 cup tightly packed
- 1 cup roasted unsalted cashews
- 2 tablespoons coconut sugar or substitute light or dark brown sugar
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon Morton Kosher Salt
For the Chocolate Topping:
- 3.5 ounces dark chocolate I used 70%, roughly chopped (about a heaping 1/2 cup; use dairy free if you’d like to make the truffles paleo/vegan. DO NOT use chocolate chips, as they will not melt as smoothly.)
- ½ teaspoon coconut oil
- 1 tablespoon Morton Coarse Sea Salt for sprinkling on top, plus additional as needed
Instructions
- Place the dates and cashews in a small bowl and cover with boiling water. Let sit 10 minutes, then drain and lightly pat dry. Place in a food processor fitted with a steel blade. Pulse in long bursts until the mixture forms a sticky paste and only small bits remain, stopping to scrape down the bowl a few times as needed. Add the coconut sugar, vanilla extract, and kosher salt. Pulse a few times to incorporate, then continue blending until you have a fairly smooth “dough.” If the dough is too sticky to handle, place the food processor (with the dough inside) in the refrigerator or freezer for 10 to 15 minutes to firm up.
- Line a baking sheet with parchment paper. With a small scoop or spoon, scoop a portion of the dough, then roll it into a ball with your hands. Place the ball on the baking sheet. Repeating with remaining dough. (You will have 12 to 15 truffles total, depending upon how large you roll them.) Place in the freezer to firm up for 10 to 15 minutes.
- Meanwhile, to make the chocolate topping, place the chopped chocolate in a heatproof bowl, then set that bowl over a pan of simmering (not boiling) water. Make sure that the bottom of the bowl and the water do not touch. Melt the chocolate, stirring often. When the chocolate is almost completely melted but you can still see a few pieces, remove the bowl from the pan. Add the coconut oil and stir until smooth and glossy, letting the residual heat of the chocolate melt the mixture the rest of the way.
- Remove the truffles from the freezer. To completely dunk the truffles in chocolate: working one at a time, dip a truffle into the melted chocolate. Use two forks to roll it around so it’s coated, then use the forks to remove the truffle from the chocolate and lightly tap away any excess chocolate. Place the truffle on the parchment paper, then top immediately with sea salt. Be sure to sprinkle it right away—the chocolate sets fast! Repeat with remaining truffles. Let sit at room temperature for a minute or two to set. Enjoy!
Notes
- For a lower-calorie version, drizzle the chocolate on top instead of completely coating the truffles.
- Store leftovers in an airtight container in the refrigerator for 2 weeks, at room temperature for 1 week, or freeze for several months. Set out at room temperature for a few minutes prior to serving.
Nutrition
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Aren’t dates just the best natural sweetener? Ugh they make the best caramels! You can fool anyone with these truffles into thinking that they are full of sugar and butter!
They really are, Bethany! Thank you!
I love the combination of dates, cashews, and coconut sugar – that sounds like the perfect caramel!! :) Also, the Next Door Chef experience sounds amazing… I wish they’d come to Connecticut!
Thank you so much, Sarah!
omg….. I feel like that’s all I can say. These look amazing!
Thanks Heather!
Looks incredible. So jelly you are in Paris, you are living the dream, but you deserve it (:
Wow Next Door Chef sounds so wild- I can’t even think who my dream chef choice would be, too many options. Hope you’re having a blast in Paris, and loving these healthy and delicious caramel truffles! Pinning :)
These look fab! I’ve been following your adventures on IG stories. I hope you’re having a great time.
Not sure I had the right type of dates but turned out OK for my taste. My mixture made 20. Go easy on the salt.?
Thanks so much for taking the time to report back, Marjorie! You can certainly adjust the salt to your taste if you do make the truffles again!
Made these and can report they are super easy and so delicious. I received several compliments when sharing these.
Hi Erin,
I love raw cashews – are they an option for this recipe?
Thanks,Cat
Hi Cat! I’ve never tried using them in this recipe, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!
OMG this recipe is to die for. Easy to make and delicious ? My whole family ate them. Thanks for sharing this recipe.
I’m so happy that you enjoyed them, Oneida! Thank you for sharing this kind review!
These look delicious! Can any other type of nut (perhaps almonds or walnuts) be substituted for the cashews?
Hi Krista! I’ve only tested the recipe as written, so it would be an experiment. If you decide to play around with it, I’d love to hear how it goes!
Is there anything else I could substitute for the cashews? My son is allergic to tree nuts, but loves salted caramels.
Hi! I’ve only tested the recipe as written, so it would be an experiment. If you decide to play around with it, I’d love to hear how it goes!
I made these today and I did use raw cashews (as someone else had asked). They turned out great! What an amazing recipe this is. It was a huge hit! Thank you! I have made your other dessert recipes and all your creations are incredible. Desserts can be healthy and I think that is so incredible!
I’m so happy that you enjoyed them, Vi! Thank you for sharing this kind review!
So misleading! There is no actual caramel in the recipe. You need to rename this so that no one else ever has to experience this much disappointment again.
I’m sorry to hear that Lisa. I actually talk all about it in the blog post and they really are very tasty. Hope you give it a try!
Hey Erin,
Your recipe sounds and looks amazing!! I’m looking for recipes that are high in Protein, but low fat and less than 4 grams of sugar per serving! Any ideas?
Thanks,
Sherie
Hi Sherie, here is a list of most of our high protein recipes, not sure if any fit the criteria but here you go: https://www.wellplated.com/?s=high+protein