Raw Caramel Fudge Truffles
This raw caramel fudge truffle recipe swaps out the junk found in most commercial chocolate bars for sticky, sweet dates, cashew butter and millet crisps.
Prep Time 20 minutes
Freezer Time 10 minutes
Servings 20 serves
- 10 medjool dates pitted and roughly chopped
- 3/4 cup cashew butter
- 1 tablespoon maple syrup
- 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 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.