Dark Chocolate Salted Caramel Coconut Truffles Recipe

Celebrating Valentine's Day but don't want to indulge in toxic sugar excess? Look no further, these vegan home-made truffles are simple to make and say I love you! 


VDark Chocolate Salted Caramel Coconut Truffles Recipe

Dark Chocolate Salted Caramel Coconut Truffles Recipe

Yield: 4
prep time: 30 M cook time: 15 M total time: 45 M


  • 1 1/4 cups medjool dates
  • 1/3 cup & 2 tbsp extra virgin coconut oil (divided)
  • 1/3 cup raw cocoa powder
  • 1/2 cup shredded coconut
  • 1/2 cup tahini
  • 5 tbsp maple syrup (divided)
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp himalayan salt


How to make Dark Chocolate Salted Caramel Coconut Truffles

  1. Starting with the salted caramel filling, mix dates, tahini, 2 tbsp maple syrup, salt, vanilla, and 2 tbsp coconut oil on high in a blender until a thick, creamy, caramel-like consistency.
  2. Store in the refrigerator for 2-3 hours to cool before assembly.
  3. For dipping chocolate, place the maple syrup, cocoa powder, and 1/3 cup coconut oil in a small saucepan and heat on low; constantly stir until combined.
  4. Remove melted chocolate from the saucepan and pour into a small glass bowl.
  5. Line a cookie sheet with parchment paper.
  6. Assembly begins with using a teaspoon to scoop caramel and roll into small balls.
  7. Use a toothpick to pick up caramels and dip into melted chocolate one at a time.
  8. Place on the cookie sheet and repeat until caramel is all used and sprinkle with shredded coconut. Refrigerate for several hours or until chocolate is set.
  9. Store in an airtight container for up to 2 weeks.
chocolates, valentine's day, home-made
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