Tuesday, 23 December 2014

Salted Caramel Truffles (Paleo, Vegan)


So, it's that time of year again. Christmas has crept up on us (where do the years go, really?) and I'm trying my hardest to not dive head-first into a bath of mince pies, hot chocolate, Quality Street and Christmas pudding.

This year has been incredibly tough for me and many of my friends and family. As a result, I've not been feeling my usual Christmassy self. While the presents are wrapped, the tree has been up and decorated for weeks and I've definitely indulged in a few mulled wines or two, I'm still not quite there.

Salted Caramel Truffles


However, one thing that's sure to get me stepping into Christmas (sorry - I can never resist a cheesy song pun) is creating plenty of delicious food and goodies to watch Home Alone with. These Salted Caramel Truffles are a lot less sinful than they look and taste utterly amazing.

Made with dates and no refined sugars, they also happen to be Paleo (if you use almond butter!), raw and vegan, and pretty much suitable for any diet. These are a great treat to whip up before the big day so that you don't eat your way through an entire chocolate tin (although, come on, you've got to have a treat somewhere - it's Christmas!)

Sam x

SALTED CARAMEL PROTEIN TRUFFLES

Salted date caramel truffles

Ingredients:
For the date caramel:
150g Medjool dates, chopped and soaked for an hour
Pinch Creative Nature Himalayan Sea Salt (or to taste)
1 tbsp Lucy Bee coconut oil
1 tsp caramel extract

For the peanut butter glaze:
2 tbsp Coconom coconut sugar
2 tbsp smooth peanut butter 
0.5 tsp Lucy Bee coconut oil

For the coating:
200g raw dark chocolate
1 tbsp Lucy Bee coconut oil


Method:
1) Place the dates, coconut sugar and coconut oil in the food processor and blitz until smooth. Add in the salt to taste along with the caramel extract, then blend well to combine.

2) Place in the freezer for 20 minutes to firm up, then roll them into truffle-sized balls with your hands. Put back in the freezer to set once more.

3) In the meantime, gently melt together the peanut butter, coconut sugar and coconut oil. Drizzle over the firmed up truffles, then place back in the freezer to set once more.

4) Once the truffles have set, place them on baking paper and melt together your dark chocolate and coconut oil. Dunk each truffle in the melted chocolate, then sprinkle with more salt, if desired. Place in the fridge to firm up, then eat!