These vegan chocolate caramel truffles are a rich, satisfying treat made with wholesome ingredients. A naturally sweet date-based caramel center is coated in smooth melted chocolate, creating a dessert that feels indulgent while staying simple and plant-based. Perfect for keeping in the fridge or freezer whenever a chocolate craving hits.

Why You’ll Love This Recipe

These truffles are easy to make with minimal prep and no baking required. They are naturally sweetened with dates, making them a great alternative to traditional caramel candies. The texture is perfectly balanced between gooey caramel and firm chocolate, and they store beautifully for make-ahead desserts, holidays, or everyday treats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ pounds Medjool dates, pitted (about 25 large dates)
¼ cup runny almond butter
¼ cup full fat canned coconut milk
1 teaspoon vanilla extract
¼ teaspoon salt
1 heaping cup dairy-free chocolate chips
1 tablespoon coconut oil
Optional: flaky sea salt for topping

Directions

If the dates feel dry or firm, place them in a bowl and cover with warm water. Let them soak for 5–10 minutes, then drain well.

Add the pitted dates, almond butter, coconut milk, vanilla extract, and salt to a food processor. Process until a thick, smooth caramel forms with no visible date pieces. Stop occasionally to scrape down the sides if needed.

Scoop the mixture into portions and roll into 1-inch balls using your hands. If the mixture is sticky, lightly dampen your hands to make rolling easier.

Place the caramel balls on a parchment-lined tray, spacing them apart. Transfer to the freezer for 10–15 minutes to firm up.

While the caramel chills, add the chocolate chips and coconut oil to a heat-safe bowl. Melt using a double boiler over low heat, stirring until smooth, or microwave in 20-second intervals, stirring between each, until fully melted.

Remove the caramel balls from the freezer. Dip each one into the melted chocolate, coating completely, then return to the parchment paper. Sprinkle lightly with flaky sea salt if desired.

Place the truffles back in the freezer for about 15 minutes, or until the chocolate is set. Once firm, they are ready to enjoy.

Servings and timing

This recipe makes approximately 18 truffles.
Prep time: 10 minutes
Chill time: 20 minutes
Total time: 30 minutes

Variations

For a nut-free version, replace the almond butter with sunflower seed butter or add an extra tablespoon of coconut milk for smoothness.
For a different flavor profile, use cashew butter or peanut butter instead of almond butter.
For a darker, richer taste, use extra-dark dairy-free chocolate.
Add a pinch of cinnamon or espresso powder to the caramel for a subtle twist.

Storage/Reheating

Store the truffles in an airtight container. In the refrigerator, they keep well for up to 2 weeks and remain slightly gooey in the center. In the freezer, they can be stored for up to 3 months and will be firmer in texture. If frozen, let them sit at room temperature for about 10 minutes before eating. Reheating is not recommended.

FAQs

Can I make these truffles without a food processor?

Yes, a high-speed blender can work, but you may need to stop frequently and scrape down the sides to achieve a smooth caramel.

Are these truffles very sweet?

They are naturally sweet from the dates, but the sweetness is balanced by the dark chocolate and salt.

What type of dates work best?

Medjool dates are ideal because they are soft and create a smooth, caramel-like texture.

Can I use chocolate bars instead of chocolate chips?

Yes, finely chopped dairy-free chocolate bars melt just as well as chocolate chips.

Do these truffles need to stay cold?

They hold best when chilled, especially because the caramel softens at room temperature.

Can I add protein powder to the caramel?

Yes, a small amount of neutral or vanilla plant-based protein powder can be added, but you may need extra coconut milk to keep the texture smooth.

Are these suitable for kids?

Yes, they are made with simple, wholesome ingredients and are kid-friendly.

Can I skip the coconut oil?

The coconut oil helps the chocolate coating set properly, so it is recommended for best results.

Why is my caramel mixture crumbly?

This usually means the dates are too dry. Adding a bit more coconut milk will help smooth it out.

Can I double the recipe?

Yes, the recipe scales well as long as your food processor can handle the volume.

Conclusion

Vegan chocolate caramel truffles are a simple yet impressive dessert that combines rich chocolate with a naturally sweet caramel center. With just a handful of ingredients and no baking required, they are perfect for holidays, special occasions, or everyday treats. Keep a batch on hand in your fridge or freezer and enjoy a satisfying, homemade chocolate whenever the craving strikes.

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