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.
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.
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
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
- Place the macadamias in the thermomix bowl and process for 3 seconds / speed 6
- Next, add the medjool dates, maple syrup, coconut oil, sea salt and vanilla and process for 20 seconds / speed 7 or until well combined.
- Place mixture into the freezer until firm, approximately 30 minutes.
- 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).
- To make the chocolate coating, add the coconut oil to the thermomix bowl and melt for 1.30 mins / 100 C / speed 2.
- Next add the maple syrup and mix for 5 seconds / speed 4.
- Then, whisk in the cacao powder for 10 seconds / speed 5.
- 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.
- 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
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.
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.
Looking for other chocolate caramel desserts? Try these:
Raw Caramel & Macadamia Chocolate Cups
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
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.
Debbie
Instead of vanilla paste can you use vanilla essence and if so how much?
Thank you
Vanessa Vickery
Hi Debbie, I would use the same amount as the paste.