Chocolate Turmeric Caramel Truffles
Vegan, low glycemic, gluten-free, dairy-free, sugar-free, heart-healthy, Paleo
Chocolate and caramel are simply meant to be together to make “the perfect candy”. With healthy fats from nut butter and coconut milk, antioxidants from dark chocolate and low glycemic sweetness from dates …boom! - you get the most delicious, heart healthy, high protein, handmade candy. By adding turmeric and orange zest these caramel truffles offer a unique, rich taste you cannot buy in any store. Did I mention they are healthy? Don’t deny yourself! Indulge!
Chocolate Turmeric Caramel Truffles
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
Caramel
1 and 1/2 cups chopped dried dates
1/2 can (6 oz., 200 ml) unsweetened coconut milk
1/3 cup almond butter
2 tablespoons coconut oil
1 tablespoon vanilla
1 tablespoon orange zest
1 teaspoon turmeric
Chocolate
1 and 1/2 cups dark chocolate chunks or chips
1 and 1/2 tablespoons coconut oil
large crystal salt for tops
Makes 24 small caramel truffles
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Instructions
1. Prepare a small mini cupcake tin or candy mold with a little coconut oil or mini cupcake papers for a total of 24 truffles. Set aside.
2. Caramel: Add caramel ingredients into a blender or food processor: chopped dates, coconut milk, almond butter, melted coconut oil, vanilla, orange zest, turmeric and salt. Blend on medium speed for 1 to 2 minutes until creamy and mostly smooth.
3. Chocolate: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 90 seconds. Remove and stir to combine into a glossy, smooth chocolate coating.
4. Pour a thin (1/8-inch, 3 mm) base of melted chocolate into the mini cup molds and set in freezer for 10 minutes. Remove from freezer and add one teaspoon caramel into center of each chocolate base. Move back into freezer for 10 minutes.
5. Remove pan from freezer and pour final melted chocolate coating over each caramel cup to cover the caramel. Sprinkle crystal salt on tops before the chocolate hardens in minutes. Place in refrigerator to harden completely.
Bonus: You will have extra caramel left to use on ice cream or to just enjoy with a spoon!
Photos by Milkshake Creative
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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!