Date- Caramel Truffles 2.0
This is the year to embrace Valentines Day. Who cares if you're single? Any day that's an excuse to eat chocolate is just dandy in my books! Whether you will be spending Valentines with your significant other or curled up with a good book, take the opportunity to treat yourself.
On Valentines Day I always like to indulge a little, and last year I came up with these truffles.
So simple. Just 3 main ingredients and can be whipped up in under an hour- no baking required!
Sometimes all you have to do is take what nature gives you and not mess it up! Dates, or nature's candy as I like to call them, are a perfect example. For this recipe make sure you use high-quality Medjool dates. Medjool dates come from the Middle East, and are soft and plump, with a deep caramel flavour. Medjool dates are considered a delicacy in the Middle East, but nowadays they can be found at most Canadian grocery stores.Medjool dates are a great treat on their own, but this is a new, slightly more decadent, way to eat them.
I added a little sea salt to balance out the sweetness of the dates. Did you know that salt actually enhances sweet tastes? Seems counterintuitive, but it works! I like to use a flaky sea salt, which adds a nice crunch and better flavour than table salt would. A little goes a long way, so just a little sprinkle on top will do.
When you are using so few ingredients it is especially important to use the highest-quality items you can. Make sure to get yourself a nice bar of chocolate, these Lindt ones are my favourite. I used a 70% cocoa bar. I find this offers a rich chocolate flavour, without being too bitter.Another plus to these is that they are allergen-friendly, and can easily be made vegan depending on the chocolate you choose.
🔥 Hot Tip:
Before you make these here is a quick lesson in tempering chocolate. Follow this rule, and you will be successful every time! Heres what you do: Melt 2/3 of the chopped chocolate, then add in the remaining 1/3. This prevents the cocoa fat from separating out and causing that weird greyish-colour you see sometimes. Proper tempering will result in chocolate that is smooth, shiny, and has a satisfying snap when you bite into it. No double-boilers necessary here, you can use the microwave, just heat in short increments to avoid burning the chocolate.
These truffles are a testament to the fact that sometimes the best things in life are simple.
xx
Happy Valentines Day Honeys!
Date-Caramel Cashew Truffles
makes 15 truffles
1 1/4 cups of pitted Medjool dates, about 15
2 tbsp cashew butter
3/4 tsp vanilla extract
1/2 tsp sea salt
100 g 70% cocoa chocolate bar, chopped
1 tsp coconut oil
In the bowl of a food processor place the pitted dates, vanilla extract, and sea salt. Process until dates are broken down and form a thick paste. They should clump together in a ball. Add the cashew butter and process until combined
2. Line a baking sheet with parchment paper or a silicon baking mat. With damp hands, pinch off about 2 teaspoons of the date mixture and roll into balls. Place balls on the lined baking sheet and place in the freezer until solid, about 20 minutes.
3. Once the date caramel is frozen, place 2/3 of the chopped chocolate and coconut oil into a microwave safe bowl, and microwave for 1 minute. Take the chocolate out and stir. Repeat this process, microwaving in 15 second increments, until the chocolate is fully melted. Add in the remaining 1/3 of the chocolate, and stir so that it starts to melt. If chocolate is not melting, microwave for another 15 seconds.
4. Drop the date caramel balls into the melted chocolate one at a time. Fully coat the date caramel in chocolate then lift it from the bowl using a fork and let the excess chocolate drip off before placing it back onto the lined baking sheet. Sprinkle with sea salt if using, and repeat with remaining date caramel balls. Return the truffles to the freezer until the chocolate is fully set. Store in an airtight container in the refrigerator.