Raw Caramel Fudge Truffles
Yield 20 serves
- 10 medjool dates, pitted and roughly chopped
- 3/4 cup cashew butter (188 ml)
- 1 tablespoon maple syrup (15ml)
- 1 cup millet or rice puffs - separated in to two half-cup portions
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 100 grams dark (dairy-free chocolate) If you're not dairy free use milk chocolate
- 1 tablespoon (15ml) cashew or almond butter
- 1 teaspoon coconut oil (optional to thin our chocolate)
- sea salt (optional)
- 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.
- When the truffle mix comes together in a ball, remove it from the mixer and put it in a large mixing bowl.
- Add the other 1/2 cup of puffs and using clean hands, mix through.
- Once combined, roll the mix in to balls - I use around a tablespoon for each.
- Lay the balls on a tray covered with baking paper and pop in the freezer.
- 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.
- 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.
- Add coconut oil to thin out chocolate if needed.
- 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.
- 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 http://mygoodnesskitchen.com/raw-caramel-fudge-truffles/