• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Becomingness
  • Recipes
  • eBook
  • About Ness
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • eBook
  • About Ness
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • eBook
    • About Ness
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Chocolate

    Salted Caramel Truffles

    Published: Apr 5, 2022 by Vanessa Vickery · 2 Comments

    956 shares
    • Share Me527
    Jump to Recipe
    Raw Chocolate Caramel Macadamia Truffles. Make the perfect after dinner treat! They are delicious and look amazing! Your guests won't believe that you actually made them.

    These Salted Caramel Truffles make the perfect after-dinner treat! They are so yummy and look amazing, your guests won't believe you actually made them.

    Plate Salted Caramel Truffles.

    You are going to love these Chocolate Caramel Truffles.

    These truffles are an adaptation of my super popular Raw Caramel Macadamia Bliss Balls. However, for these truffles, I omitted the tahini which feature in my bliss balls.

    They are really easy to make and taste so good!!! 

    WHY YOU WILL LOVE THIS RECIPE

    Gluten & dairy free - suitable for those with dietary restrictions. 

    Thermomix Version Included - you can make this recipe using your Thermomix.

    Healthy wholefood ingredients - which are easy to find at any supermarket.

    The truffles on a baking sheet.

    INGREDIENTS YOU NEED

    • Macadamias - I used macadamias in this recipe, but you could easily swap for raw cashews or blanched almonds. They would work well also.
    • Medjool dates - The key to making these truffles or bliss balls or the base of raw dessert is to use medjool dates. Medjool dates are sticky and bind the other ingredients really well. If you use regular dates (which are not that sticky) you will end up with a crumbly mixture that does not bind together.
    • Maple syrup - You can also use honey or maple syrup to make these.
    • Coconut oil
    • Cacao powder
    • Vanilla extract - You can also use vanilla paste.
    • Sea salt
    Making the truffles with raw chocolate and macadamias.

    HOW TO MAKE IN YOUR THERMOMIX

    INGREDIENTS

    • 150 grams macadamias
    • 12 medjool dates (use 14 if they are small)
    • 160 grams pure maple syrup
    • 26 grams coconut oil, melted
    • 2 teaspoons vanilla extract or paste
    • ½ teaspoon sea salt

    CHOCOLATE COATING

    • 100 grams coconut oil
    • 40 grams pure maple syrup
    • 50 grams raw cacao powder

    INSTRUCTIONS

    1. Place the macadamias in the thermomix bowl and process for 3 seconds / speed 6
    2. Next, add the medjool dates, maple syrup, coconut oil, sea salt and vanilla and process for 20 seconds / speed 7 or until well combined.
    3. Place mixture into the freezer until firm, approximately 30 minutes.
    4. Remove from the freezer and roll the mixture into small balls and then place back into the freezer for approximately 1 hour (this will ensure that they are not too sticky when you are coating them in the chocolate).
    5. To make the chocolate coating, add the coconut oil to the thermomix bowl and melt for 1.30 mins / 100 C / speed 2.
    6. Next add the maple syrup and mix for 5 seconds / speed 4.
    7. Then, whisk in the cacao powder for 10 seconds / speed 5.
    8. Once the caramel macadamia truffles are ready, coat in the chocolate mixture. I use either two spoons or a spoon and a fork to coat them in the chocolate mixture and drain off any excess.
    9. Place them back in the freezer for a minimum 10 minutes so that the chocolate sets. Keep stored in the refrigerator or freezer.

    RECIPE FAQS

    What are the best dates to use to make these truffles?

    Medjool dates are required for this recipe as they are sticky so they really bind together all the ingredients really well.
    If you use regular dates, you will most likely find that the mixture will not hold and you will need to use a little bit of coconut oil or nut butter to make the bliss balls.

    What is the best way to store these truffles?

    You can keep stored in your refrigerator for up to 1 week or you can store in the freezer for up to 6 months. You will need to allow 15 minutes to thaw them out before eating.

    A selection of truffles on a baking sheet.

    Looking for other chocolate caramel desserts? Try these:

    Raw Caramel & Macadamia Chocolate Cups

    Raw Caramel Brownie Slice

    Raw Chocolate Caramel Pie

    Lastly, if you make these truffles then I would really love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.

    Salted Caramel Truffles

    These Salted Caramel Truffles make the perfect after-dinner treat! They are so yummy and look amazing, your guests won't believe you actually made them.
    5 from 2 votes
    Print Pin Rate
    Category: Raw Chocolate
    Cuisine: Western
    Prep Time: 30 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 truffles
    Calories: 297kcal
    Author: Vanessa Vickery

    Ingredients

    • 1 cup macadamias
    • 12 medjool dates use 14 if they are small
    • ½ cup maple syrup
    • 2 tablespoons coconut oil melted
    • 2 teaspoons vanilla extract or vanilla paste
    • ½ teaspoon sea salt

    Chocolate coating

    • ½ cup coconut oil
    • 2 tablespoons maple syrup
    • ½ cup cacao powder

    Instructions

    • Make the truffle mixture. Process the macadamias in a food processor until they resemble fine crumbs, next add the medjool dates, maple syrup, coconut oil, sea salt and vanilla and process until completely combined and smooth. Place mixture into the freezer until firm, approximately 30 minutes.
    • Make into truffles. Remove from the freezer and roll the mixture into small balls and then place back into the freezer for approximately 1 hour (this will ensure that they are not too sticky when you are coating them in the chocolate)
    • Make the chocolate coating. Melt the coconut oil in saucepan on low heat. Once melted, add the maple syrup, whisking until well combined. Then add the cacao powder, stirring well until well mixed through.
    • Coat the truffles. Once the truffles are ready, coat in the chocolate mixture. I use either two spoons or a spoon and a fork to coat them in the chocolate mixture and drain off any excess.
    • Allow to set. Place them back in the freezer for a minimum 10 minutes so that the chocolate sets. Keep stored in the refrigerator or freezer.

    Notes

    • Cook time does not include the time it takes for the truffles to freeze — approximately 2 hours, depending on the temperature of your freezer.
    • You can keep stored in your refrigerator for up to 1 week or you can store in the freezer for up to 6 months. You will need to allow 15 minutes to thaw them out before eating.

    Nutrition

    Serving: 1truffle | Calories: 297kcal | Carbohydrates: 33g | Protein: 2g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 3mg | Potassium: 301mg | Fiber: 4g | Sugar: 27g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

    More Chocolate

    • Caramel Macadamia Chocolate Cups
    • Homemade Ferrero Rocher Chocolates
    • Caramel Peanut Butter Bars
    • No-Bake Chocolate Coconut Bars
    956 shares
    • Share Me527

    Reader Interactions

    Comments

      Leave a comment below: Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Debbie

      May 26, 2020 at 8:26 pm

      Instead of vanilla paste can you use vanilla essence and if so how much?
      Thank you

      Reply
      • Vanessa Vickery

        May 30, 2020 at 8:07 am

        Hi Debbie, I would use the same amount as the paste.

        Reply

    Primary Sidebar


    Hi, I'm Ness. I love to create easy-to-make, healthy wholefood recipes. I have an Advanced Diploma of Nutritional Medicine and a passion for adapting classic recipes into gluten free and dairy free versions.

    READ MORE →

    POPULAR POSTS

    • Coconut Rough Bliss Balls
    • Passionfruit Mango No Bake Cheesecake
    • stack of quinoa fritters on a board with healthy garlic aioli in the background and lemon wedges
      Quinoa Fritters
    • Nutella Slice
    • stack healthy zucchini and sweet potato fritters on a plate with aioli, cherry tomatoes and lemon wedges.
      Zucchini & Sweet Potato Fritters
    • No Bake Cheesecake Bites
    • No Bake Caramel Slice
    • Easy Vegetable Slice

    FEATURED IN

    Featured in - MindBodySpirit Festival, Yum Gluten Free, FoodGawker, HuffPost, Mashable, BuzzFeed.

    Footer

    About

    • Meet Ness
    • Privacy Policy
    • Disclaimer
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me

    Copyright © 2022 Becomingness

    956 shares
    • Share
    • Pin Me
    • Save