raw caramel fudge truffles 6

Raw Caramel Fudge Truffles

Yield 20 serves


  1. 10 medjool dates, pitted and roughly chopped
  2. 3/4 cup cashew butter (188 ml)
  3. 1 tablespoon maple syrup (15ml)
  4. 1 cup millet or rice puffs - separated in to two half-cup portions
  5. 1 teaspoon vanilla extract
  6. 1 tablespoon water
  7. 100 grams dark (dairy-free chocolate) If you're not dairy free use milk chocolate
  8. 1 tablespoon (15ml) cashew or almond butter
  9. 1 teaspoon coconut oil (optional to thin our chocolate)
  10. sea salt (optional)


  1. To make the caramel truffles, put the cashew butter, dates, 1/2 cup millet or rice puffs, vanilla extract and maple syrup in a food processor and blitz. Add 1 tablespoon of water if the mix isn't coming together. If necessary, add a dash more maple to get things moving.
  2. When the truffle mix comes together in a ball, remove it from the mixer and put it in a large mixing bowl.
  3. Add the other 1/2 cup of puffs and using clean hands, mix through.
  4. Once combined, roll the mix in to balls - I use around a tablespoon for each.
  5. Lay the balls on a tray covered with baking paper and pop in the freezer.
  6. To melt the chocolate, set up a double boiler with a heat-proof bowl on top of a saucepan. Fill the saucepan 1/3 up with water and put on low-medium heat.
  7. Add the chocolate to the heat-proof bowl and gently heat until melted, stirring. If using dark chocolate, add a spoon of cashew or almond butter and stir to combine.
  8. Add coconut oil to thin out chocolate if needed.
  9. One at a time, drop a caramel ball in to the melted chocolate, coat well and remove with a fork to remove any excess. Return to the freezer to set. Repeat.
  10. Leave in the freezer for 10 minutes to set. Store in the freezer or the fridge in a covered container.

Recipe by My Goodness Kitchen at