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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