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Vegan Chocolate Caramel Truffles

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These vegan chocolate caramel truffles feature a naturally sweet, date-based caramel center coated in smooth dairy-free chocolate. They’re easy, no-bake, and perfect for snacking or special occasions.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 18 truffles
  • Category: Dessert
  • Method: No Bake
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

  • 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

Instructions

  1. If dates are dry, soak them in warm water for 5–10 minutes, then drain well.
  2. In a food processor, combine dates, almond butter, coconut milk, vanilla, and salt. Blend until smooth, scraping down sides as needed.
  3. Roll mixture into 1-inch balls with damp hands if sticky. Place on a parchment-lined tray.
  4. Freeze for 10–15 minutes to firm.
  5. Meanwhile, melt chocolate chips and coconut oil in a double boiler or microwave in intervals, stirring until smooth.
  6. Dip chilled caramel balls into melted chocolate to coat, then return to parchment. Sprinkle with flaky sea salt if using.
  7. Freeze truffles for another 15 minutes until the chocolate sets.
  8. Store in the fridge or freezer and enjoy chilled.

Notes

  • Use sunflower seed butter for a nut-free version.
  • Add cinnamon or espresso powder to the caramel for extra flavor.
  • If caramel is crumbly, blend longer or add a bit more coconut milk.
  • For a firmer truffle, store in the freezer and thaw slightly before serving.
  • Chopped dark chocolate can replace chocolate chips if preferred.

Nutrition

Find it online: https://savorymomskitchen.com/vegan-chocolate-caramel-truffles/