Vegan Salted Caramel Truffles

These Vegan Salted Caramel Truffles are creamy, velvety, decadent, and irresistible!

Though they appear fancy, they are quite easy to make. There is some necessary chilling time, but active time putting these delicious treats together is no more than 30 minutes. This plant-based dessert is: buttery, salty, sweet, and indulgent.

How to Make Vegan Salted Caramel Truffles

Melt chocolate chips and coconut milk together in a double boiler or heat-proof bowl over simmering water. Stir constantly until smooth and shiny, then remove from heat. Fold in vanilla extract and salt, letting the mixture cool slightly.

Pulse dates in a food processor until a sticky paste forms. Blend in vegan butter, coconut milk, and sea salt until smooth and creamy.

Line a baking sheet with parchment paper. Scoop spoonfuls of chocolate mixture onto the paper, forming a thumbprint in each. Dollop a small amount of salted caramel filling into each thumbprint, then gently cover with more chocolate to create smooth balls. Repeat with remaining ingredients.

Refrigerate the truffles for at least 2 hours, until firm. For a decadent touch, dip the chilled truffles in melted vegan dark chocolate and let the chocolate set completely before savoring. Enjoy!

Tips:

• For perfectly round truffles, roll the chilled portions between your palms before refrigerating.
• Dust your hands with cocoa powder to prevent sticking while shaping.
• Feel free to adjust the amount of salted caramel filling to your desired sweetness level.
• Store truffles in an airtight container in the fridge for up to 2 weeks.

If you enjoyed this recipe, you might like my Vegan Red Velvet Cupcakes or Chocolate Sea Salt Fudge.

Vegan Salted Caramel Truffles

These Vegan Salted Caramel Truffles are creamy, velvety, decadent, and irresistible. They are also buttery, salty, sweet, and easy to make!

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Prep Time 30 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Ingredients

  

Base Truffle:

• 1 cup vegan dark chocolate chips 60% cacao or higher
• ¼ cup full-fat coconut milk unsweetened
• ¼ teaspoon vanilla extract
• Pinch of sea salt

Salted Caramel Filling:

• ¼ cup pitted Medjool dates
• 1 tablespoon vegan butter
• 1 tablespoon coconut milk unsweetened
• Pinch of sea salt

Coating (Optional):

• ½ cup melted vegan dark chocolate

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Instructions

 

• Make the truffle base: Melt the chocolate chips with the coconut milk in a double boiler or heat-proof bowl set over simmering water, stirring constantly until smooth and glossy. Remove from heat and stir in the vanilla extract and salt. Let cool slightly.
• Prepare the salted caramel: In a food processor, blend the dates until they form a sticky paste. Add the vegan butter, coconut milk, and sea salt, and blend until smooth and creamy.
• Assemble the truffles: Line a baking sheet with parchment paper. Using a teaspoon, scoop a ball of chocolate mixture onto the paper. Make a thumbprint in the center and spoon in a small amount of salted caramel filling. Gently cover the filling with more chocolate to form a smooth ball. Repeat with remaining ingredients.
• Chill and coat (optional): Refrigerate the truffles for at least 2 hours, or until firm. If desired, dip the chilled truffles in melted vegan dark chocolate for a smooth coating. Let the chocolate set completely before enjoying.