VEGAN SALTED CARAMEL CHOCOLATE TRUFFLES
Melt in your mouth, salty, caramel-y, chocolate-y heaven.
prep time 35 mins total time 45 mins serves 12-15
1 cup cashews
1 cup pitted medjool/halawi dates
2 tbsp cocoa powder
1/4 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp sea salt (plus extra for sprinkling)
2 tbsp brown sugar
100g dark chocolate
1/2 tsp coconut oil
Soak the cashews in boiling water for 15 minutes to soften.
Pit the dates and add to a food processor along with the cashews (drained).
Add the remaining filling ingredients and blend until it all comes together. Scrape down the sides of the food processor midway to make sure everything is mixed thoroughly as it tends to stick.
Remove the caramel dough from the food processor and separate and roll evenly into 12-15 balls, depending on what size you want.
Leave to set in the freezer for 15 minutes.
When the truffles are set, add the dark chocolate to a heat-proof bowl over a pan of simmering hot water. Stir the dark chocolate continuously until all the pieces are very nearly melted.
Remove from the heat and stir in the coconut oil.
Prepare a surface with some parchment paper ready for your truffles.
Move swiftly and dunk each individual truffle into the chocolate. I used two forks to do this to make things easier so the chocolate could drip off easily. Once each truffle has been dipped in chocolate, sprinkle on some sea salt.
Leave to set in the fridge and make sure to share with your friends!
I always like to melt my chocolate on the stove, though I know lots of people do it in the microwave. I just don’t trust it won’t burn the chocolate. In the video, you can see I was using a specific pan designed just for this purpose, but all you need is a heat-proof glass bowl over a normal pan and you’re good to go. Just make sure the water underneath isn’t touching the bowl, and that it isn’t boiling, but simmering.
As you dunk each truffle, don’t be afraid to coat them generously, as you will most likely have leftover chocolate (I wanted to be on the safe side!). If you end up with leftover chocolate, heat in a pan with a mug of milk and a sprinkle of cinnamon and you’ve got yourself some rich hot chocolate!
As you make each truffle, sprinkle with salt straight after each one, as the chocolate sets surprisingly fast.
This recipe can be easily adapted for different flavours. I know I will be making a version with orange zest, and one with desiccated coconut over the Christmas period!